Frozen Banana Chocolate Pops (Printable)

Sweet bananas and peanut butter coated in chocolate, topped with crunchy nuts and sprinkles for a cool dessert.

# What 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

# How To Make It:

01 - Peel bananas and cut each in half crosswise. Insert wooden popsicle sticks into the cut ends of each banana half.
02 - Place banana halves on parchment-lined tray and freeze for 1 hour until firm.
03 - Spread 1 tablespoon of creamy peanut butter evenly over each frozen banana half using a small spatula or knife.
04 - Return the peanut butter–coated bananas to the freezer for 15 minutes to firm.
05 - Melt chopped 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 completely. Let excess chocolate drip off.
07 - Quickly sprinkle selected toppings over the chocolate coating before it sets.
08 - Place finished pops on parchment-lined tray and freeze for at least 1 hour until chocolate is fully set.
09 - Serve frozen banana pops directly from the freezer.

# Expert Suggestions:

01 -
  • They're genuinely fun to eat—there's a satisfying ritual to pulling one from the freezer and watching the chocolate crack slightly as you bite.
  • You only need five minutes of actual hands-on time, then the freezer does the work while you do literally anything else.
  • Kids and adults fight over these, and somehow they feel like an indulgence even though bananas and peanut butter are basically health food.
02 -
  • The texture completely changes if the banana or peanut butter layer isn't frozen solid before chocolate goes on—you'll end up with a melting mess instead of a structured pop.
  • Melted chocolate sets faster than you think, so have your toppings ready in little bowls before you start dipping, or you'll miss the window and end up with bare pops.
03 -
  • If your melted chocolate starts to thicken while you're dipping, reheat it gently over the double boiler or in brief 10-second microwave bursts—overheating makes it seize and taste grainy.
  • Double-dip for an extra-thick chocolate coat; let the first layer set for five minutes in the freezer, then dip again and apply toppings while that second layer is still soft and sticky.
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