Save Last summer my niece refused to eat anything but ice cream for three straight days. I needed something cold, sweet, and at least slightly nutritious that she'd actually enjoy. I remembered having frozen chocolate-covered bananas at a street fair years ago and thought, why not make them at home? Within an hour, I had a tray of peanut butter banana pops in the freezer, and by evening, she was asking when we could make them again.
I made these for a backyard barbecue once, and they disappeared faster than the cake. People kept asking if I bought them from some fancy dessert shop. I just smiled and said it took me fifteen minutes and a bag of chocolate chips. Now I make a batch every few weeks, especially when the weather gets warm and we need something cold that isn't just another bowl of ice cream.
Ingredients
- 4 medium ripe bananas: Look for bananas that are yellow with just a few brown spots, sweet enough to balance the chocolate but firm enough to hold the stick without breaking.
- 8 tablespoons creamy peanut butter: I always use the kind that's a little oily on top because it spreads more easily over cold fruit without tearing the banana.
- 200 g dark or milk chocolate, chopped: Dark chocolate gives you that bittersweet snap, while milk chocolate keeps things mellow and kid-friendly.
- ¼ cup chopped roasted peanuts: These add crunch and a toasty flavor that makes each bite feel more interesting.
- ¼ cup shredded coconut: I lightly toast mine in a dry pan for a minute to bring out the flavor before sprinkling it on.
- ¼ cup mini chocolate chips: Because sometimes more chocolate is the only answer.
- ¼ cup sprinkles: Purely for fun, and they make kids feel like they're eating something special.
Instructions
- Prep the bananas:
- Peel each banana and slice it in half crosswise, then gently push a popsicle stick into the cut end until it's secure but not poking through the top. Lay them on a parchment-lined tray and freeze for an hour so they're solid enough to handle.
- Spread the peanut butter:
- Take the frozen banana halves out and smooth about a tablespoon of peanut butter over each one using a small spatula or the back of a spoon. Pop them back in the freezer for fifteen minutes so the peanut butter firms up and doesn't slide off when you dip them.
- Melt the chocolate:
- Chop your chocolate into small, even pieces and melt it gently in a bowl over simmering water, stirring often until it's smooth and glossy. If you're using the microwave, heat in short bursts and stir between each one to avoid burning.
- Dip and top:
- Dip each banana pop into the melted chocolate, turning it slowly so the coating is even, then let the excess drip back into the bowl. While the chocolate is still wet, sprinkle on your toppings quickly before everything sets.
- Freeze until firm:
- Place the finished pops back on the parchment-lined tray and freeze for at least an hour until the chocolate hardens completely. Serve them straight from the freezer and watch them disappear.
Save 
Save The first time I served these at a family dinner, my brother-in-law ate four in a row and declared them better than anything he'd ever bought at the store. My sister just rolled her eyes, but I could see her sneaking one when she thought no one was looking. That's when I knew these pops weren't just a snack, they were the kind of thing people remember and ask you to make again.
Choosing Your Chocolate
I've tried this recipe with every kind of chocolate I could find, and here's what I learned. Dark chocolate gives you a grown-up bittersweet contrast that pairs beautifully with the banana's natural sweetness, while milk chocolate makes the pops taste like candy bars. White chocolate is almost too sweet for me, but kids go wild for it, and it looks gorgeous when you add colorful sprinkles on top.
Topping Combinations That Work
Some nights I go simple with just chopped peanuts, and other times I get creative and mix crushed pretzels with sea salt for a sweet-salty crunch. Toasted coconut with a few mini chocolate chips feels tropical and fancy, while rainbow sprinkles make everything feel like a party. The best part is you can make half the batch one way and the other half completely different, so everyone gets their favorite.
Storage and Serving Tips
I keep mine in a freezer-safe container with parchment between the layers so they don't stick together. They stay perfect for about a week, though they've never lasted that long in my house. If you're serving them at a party, set them out on a tray lined with crushed ice so they stay frozen a little longer while people grab one.
- Let them sit at room temperature for a minute if you want a softer, creamier bite.
- Wrap each pop individually in wax paper if you're packing them for lunchboxes or picnics.
- Make a double batch because they go faster than you think, especially if kids know they're in the freezer.
Save 
Save These pops have become my go-to answer for unexpected guests, after-school snacks, and late-night cravings that need something sweet but not too heavy. I hope they bring you as much joy as they've brought my kitchen.
Recipe FAQ
- → How long should the banana pops freeze before coating?
Freeze the banana halves for at least 1 hour until firm, then after spreading peanut butter, freeze again for 15 minutes before dipping in chocolate.
- → Can I substitute peanut butter with another spread?
Yes, sunflower seed butter works well as a nut-free alternative without compromising flavor or texture.
- → What chocolate types can I use for coating?
Both dark and milk chocolate melt smoothly for coating. White chocolate is a sweeter alternative but may require careful melting.
- → How should I store the finished pops?
Store the pops in an airtight container in the freezer and consume within one week for the best texture and taste.
- → What toppings enhance the texture and flavor?
Chopped roasted peanuts, shredded coconut, mini chocolate chips, and sprinkles add delightful crunch and visual appeal.