Frozen Banana Chocolate Pops (Printable)

Peanut butter-coated bananas enrobed in chocolate and topped with crunchy nuts and sprinkles for a cool snack.

# What You’ll Use:

→ 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:

01 - Peel bananas and cut each in half crosswise. Insert wooden popsicle sticks into the cut ends.
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 the peanut butter–coated banana halves to the freezer for 15 minutes to set firmly.
05 - Gently melt chocolate in a heatproof bowl over simmering water or in 30-second microwave intervals, stirring until smooth.
06 - Dip each banana half into melted chocolate, turning to coat fully and allowing excess to drip off.
07 - Quickly sprinkle desired toppings over the chocolate coating before it sets.
08 - Place coated banana pops on the parchment-lined tray and freeze for at least 1 hour until chocolate hardens.
09 - Serve the pops directly from the freezer and enjoy.

# Expert Advice:

01 -
  • They're legitimately easier to make than you'd expect, with zero baking required.
  • Kids actually help with the assembly, which means you get both a treat and some peaceful kitchen time.
  • One batch feeds a crowd and tastes like something from a gourmet ice cream shop.
02 -
  • The timing between steps matters—if the peanut butter layer isn't firm, it melts into the chocolate and you lose that distinct layer everyone loves.
  • Sprinkle your toppings the second the chocolate coating comes out of the chocolate bowl; once it starts cooling, nothing will stick.
  • Don't skip the parchment paper; chocolate will cement them directly to a bare tray in ways that are genuinely upsetting.
03 -
  • A double boiler is more forgiving than the microwave for chocolate melting, especially if you're new to this and nervous about scorching it.
  • If your chocolate seizes (gets thick and grainy), add a teaspoon of coconut oil and stir slowly until it loosens up again.
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