Frozen Banana Chocolate Pops (Printable)

Sweet bananas with peanut butter and chocolate create a refreshing frozen snack topped with crunchy delights.

# 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 bananas and cut each in half crosswise. Insert a wooden popsicle stick into the cut end of each 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 spatula or knife.
04 - Return peanut butter-coated bananas to the freezer for 15 minutes to firm up.
05 - Melt chopped chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
06 - Dip each banana pop in melted chocolate, turning to coat completely and allowing excess chocolate to drip off.
07 - Sprinkle chosen toppings over the chocolate-coated bananas before the chocolate sets.
08 - Place coated pops back on the parchment-lined tray and freeze for at least 1 hour until chocolate is fully set.
09 - Serve frozen pops directly from the freezer.

# Expert Advice:

01 -
  • They taste like dessert but give you real fruit and protein, so you can feel good about serving them to kids or eating three yourself.
  • You can customize every single pop with different toppings, so everyone gets exactly what they want without any arguments.
  • They keep in the freezer for days, which means you always have a treat ready when the craving hits.
02 -
  • If your bananas are too ripe and soft, they'll fall apart when you try to stick them, so aim for bananas that are sweet but still firm.
  • Work fast when adding toppings because chocolate sets quickly, especially when it touches something frozen.
  • Don't skip the parchment paper or you'll spend twenty minutes scraping chocolate off your tray later.
03 -
  • Freeze your bananas completely solid before adding the peanut butter, or the warmth from your hands will make them mushy and hard to coat.
  • Use a tall, narrow cup for the melted chocolate so you can dip the whole banana in one smooth motion without wasting chocolate.
  • If the chocolate starts to thicken while you're working, warm it gently again for a few seconds to bring back that silky, dippable texture.
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