Frozen Banana Chocolate Pops (Printable Version)

Creamy peanut butter-coated banana halves dipped in chocolate with crunchy toppings for a cool, satisfying snack.

# Ingredient List:

→ 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

# Steps:

01 - Peel each banana and cut in half crosswise. Insert a wooden popsicle stick into the cut end of each banana 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 the peanut butter-coated bananas to the freezer for 15 minutes to firm.
05 - Melt chocolate in a heatproof bowl over simmering water or in 30-second microwave intervals, stirring until smooth.
06 - Dip each banana pop into the melted chocolate, coating thoroughly and allowing excess to drip off.
07 - Immediately sprinkle desired toppings over the chocolate before it sets.
08 - Place pops back on the parchment-lined tray and freeze at least 1 hour until chocolate is fully set.
09 - Enjoy straight from the freezer.

# Expert Advice:

01 -
  • Its a sneaky way to turn fruit into dessert without any guilt.
  • Kids can help with every step, making it a perfect rainy day activity.
  • You can customize each pop with different toppings so everyone gets their favorite.
  • They store beautifully in the freezer for quick grab and go treats all week long.
02 -
  • If your peanut butter is too thick and cold, warm it in the microwave for 10 seconds to make spreading easier.
  • The chocolate sets fast on frozen fruit, so have all your toppings ready and within arms reach before you start dipping.
  • Bananas that are too green wont taste sweet enough, and overripe ones can fall apart on the stick.
03 -
  • Freeze the finished pops on the tray first, then transfer them to a container so they dont stick together.
  • Use a tall narrow glass to hold the melted chocolate for easier dipping and less waste.
  • If the chocolate starts to thicken while youre working, rewarm it gently for a few seconds to keep it smooth.
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