Frozen Banana Chocolate Pops (Printable)

Creamy peanut butter and bananas coated in chocolate with crunchy toppings for a cool, sweet snack.

# What You Need:

→ Fruit

01 - 4 medium ripe bananas

→ Nut Butter

02 - 8 tablespoons creamy peanut butter

→ Chocolate Coating

03 - 7 ounces dark or milk chocolate, chopped

→ Optional Toppings

04 - ¼ cup chopped roasted peanuts
05 - ¼ cup shredded coconut
06 - ¼ cup mini chocolate chips
07 - ¼ cup sprinkles

# How To Make It:

01 - Peel bananas and cut each in half crosswise. Insert a wooden popsicle stick into the cut end of each banana half.
02 - Place banana halves on a parchment-lined tray and freeze for 1 hour until firm.
03 - Spread 1 tablespoon of peanut butter evenly over each frozen banana half using a small spatula or knife.
04 - Return peanut butter-coated bananas to the freezer for 15 minutes to firm up.
05 - Melt chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
06 - Dip each banana pop into the melted chocolate, turning to coat completely. Allow excess chocolate to drip off.
07 - Quickly sprinkle your choice of optional toppings over the chocolate before it sets.
08 - Place coated pops back on parchment-lined tray and freeze for at least 1 hour until chocolate is fully set.
09 - Serve directly from the freezer and enjoy.

# Expert Suggestions:

01 -
  • Takes fifteen minutes to prepare, then the freezer does the work while you relax.
  • Naturally gluten-free and works beautifully for anyone with nut allergies (just swap the peanut butter).
  • Kids and adults actually fight over the last one, which rarely happens.
  • Somehow feels healthier than candy because bananas are technically fruit.
02 -
  • Bananas must be completely frozen before chocolate touches them, or the heat melts them into collapse—learned this the hard way and ended up with chocolate soup.
  • Double-boiler melting beats the microwave almost every time; it's gentler and you're less likely to burn the chocolate and ruin the whole thing.
03 -
  • Melt chocolate in small batches so it stays at the perfect temperature; a thermostat-free bowl can cool down fast, and cool chocolate doesn't coat smoothly.
  • If you mess up a dip and the coating cracks, refreeze and dip again—chocolate is forgiving if you give it another shot.
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