Frozen Banana Chocolate Pops (Printable Version)

Creamy peanut butter and sweet bananas covered 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:

01 - Peel bananas and cut each into halves crosswise; insert a wooden popsicle stick into the cut end of each half.
02 - Arrange banana halves on a parchment-lined tray and freeze until firm, about 1 hour.
03 - Spread 1 tablespoon of creamy peanut butter evenly over each frozen banana half using a small spatula or knife.
04 - Place peanut butter-coated bananas back in the freezer for 15 minutes to firm.
05 - Melt chocolate in a heatproof bowl over simmering water or in 30-second microwave intervals, stirring until smooth.
06 - Dip each banana pop into melted chocolate, turning to coat fully; allow excess chocolate to drip off.
07 - Sprinkle chosen toppings over chocolate before it sets.
08 - Place coated pops on parchment-lined tray and freeze until chocolate is fully set, at least 1 hour.
09 - Remove from freezer and serve immediately.

# Cooking Tips:

01 -
  • Only five ingredients stand between you and a freezer stocked with homemade treats that taste like a candy bar.
  • Kids can help coat, dip, and sprinkle without any heat or complicated steps.
  • You control the chocolate quality and toppings, so every bite feels a little more indulgent than anything wrapped in plastic.
02 -
  • If your peanut butter is too stiff, warm it in the microwave for ten seconds so it spreads without tearing the frozen banana.
  • Work fast once you dip into the chocolate, it starts to set within seconds and toppings won't stick if you wait too long.
  • Use a deep, narrow bowl for melting chocolate so you can dip the whole banana without wasting half the bar.
03 -
  • Freeze the empty tray before you start so the chocolate sets faster when you lay the dipped pops down.
  • If the chocolate gets too thick while you're dipping, stir in half a teaspoon of coconut oil to loosen it back up without losing the shine.
  • Use ripe bananas with brown spots, they're sweeter and creamier, and they freeze into a texture that's closer to ice cream than fruit.
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