Frozen Banana Chocolate Pops (Printable Version)

Chilled bananas with peanut butter and chocolate coating topped with crunchy delights for a cool, tasty treat.

# Components:

→ 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

# Directions:

01 - Peel the bananas and cut each into halves 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.
05 - Melt the chopped chocolate in a heatproof bowl over simmering water or microwave in 30-second intervals, stirring until smooth.
06 - Dip each banana pop into melted chocolate, turning to coat fully. Allow excess chocolate to drip off.
07 - Sprinkle desired toppings over the chocolate coating before it sets.
08 - Place coated pops on parchment-lined tray and freeze for at least 1 hour until chocolate is set.
09 - Remove from freezer and serve directly. Enjoy immediately.

# Expert Tips:

01 -
  • They taste indulgent but are made with real fruit and no refined sugar addiction required.
  • The freezer does all the heavy lifting, so you can prep them in under twenty minutes and forget about them.
  • Kids and adults both go wild for the combination of textures—creamy, crunchy, melting chocolate all at once.
02 -
  • Do not skip the first freeze or the peanut butter firm-up step; trying to rush will result in bananas sliding off sticks and peanut butter cracking when dipped.
  • If your chocolate seems too thick for dipping, add a teaspoon of coconut oil to thin it slightly, but never add water or it will seize.
03 -
  • Use a silicone or rubber spatula when spreading peanut butter so you don't accidentally tear through the banana skin underneath.
  • If you forgot to freeze the bananas long enough and they're still slightly soft, return them to the freezer for another thirty minutes after the peanut butter coat—patience is your friend here.
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