Frozen Banana Chocolate Pops (Printable Version)

Frozen bananas coated in peanut butter and chocolate, finished with crunchy toppings for a cool delight.

# 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

# Directions:

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 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 coated banana halves to the freezer for 15 minutes to solidify the peanut butter layer.
05 - Gently melt the chopped chocolate using a double boiler method or microwave in 30-second intervals, stirring until smooth.
06 - Dip each peanut butter-coated banana half into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
07 - Immediately sprinkle chosen toppings over the chocolate before it sets.
08 - Place coated pops on the parchment-lined tray and freeze for at least 1 hour until the chocolate is fully set.
09 - Present the frozen pops directly from the freezer and enjoy.

# Expert Suggestions:

01 -
  • You can prep a whole batch in the time it takes to watch a single episode of anything.
  • The banana stays creamy inside while the chocolate shell cracks perfectly with each bite.
  • Kids can help coat and sprinkle without making a disaster zone of the kitchen.
  • They taste expensive but cost almost nothing to make from pantry staples.
02 -
  • If the peanut butter is too thick to spread smoothly, warm it in the microwave for ten seconds and stir before coating.
  • Work fast when dipping, the frozen banana cools the chocolate quickly and it starts to set within seconds.
  • Do not skip the parchment paper or you will spend twenty minutes chipping chocolate off your tray later.
03 -
  • Freeze the empty tray for ten minutes before you start so the chocolate sets faster when you lay the pops down.
  • Use a tall narrow glass to hold the melted chocolate, it makes dipping easier and wastes less chocolate than a wide bowl.
  • Double the recipe and keep extras hidden in the back of the freezer for emergencies or unexpected guests.
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