Frozen Banana Chocolate Pops (Printable Version)

Creamy peanut butter and bananas enrobed in rich chocolate with crunchy toppings for a cool snack.

# The Ingredients You'll 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

# Step-by-Step Instructions:

01 - Peel each banana and cut in half crosswise. Insert a wooden popsicle stick into the cut end of each half.
02 - Place the banana halves on a parchment-lined tray and freeze for 1 hour until firm.
03 - Evenly spread 1 tablespoon of creamy peanut butter over each frozen banana half with a small spatula or knife.
04 - Return peanut butter-coated bananas to the freezer for 15 minutes to set.
05 - Melt the chopped chocolate in a heatproof bowl over simmering water or in 30-second microwave intervals, stirring until smooth.
06 - Dip each banana pop into the melted chocolate, ensuring complete coverage. Allow excess chocolate to drip off.
07 - Immediately sprinkle chosen toppings over the chocolate coating before it sets.
08 - Place coated pops back on the parchment-lined tray and freeze for at least 1 hour until chocolate hardens.
09 - Serve the frozen pops straight from the freezer for optimal texture and flavor.

# Additional Tips::

01 -
  • It turns everyday pantry staples into a treat that feels special without any fancy equipment or skills.
  • The combination of creamy peanut butter, cold banana, and crackly chocolate hits every texture craving at once.
  • You can customize each pop with different toppings, so everyone gets exactly what they want.
  • They keep in the freezer for days, ready whenever you need a quick sweet fix or after-school snack.
02 -
  • If your chocolate is too thick to dip smoothly, stir in a teaspoon of coconut oil or vegetable oil to thin it out.
  • Don't skip the first freeze or the banana will bend and slide off the stick the moment you try to coat it.
  • Sprinkle toppings immediately after dipping, because the chocolate sets fast on frozen fruit and won't hold anything once it hardens.
03 -
  • Freeze the finished pops on a flat tray first, then bag them once solid so they don't lose their shape.
  • If the chocolate cracks when you bite it, your banana was too cold. Let the pops sit out for a minute before serving.
  • Set up your toppings in advance so you can work fast once the chocolate is melted and the clock is ticking.
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