Made with only a few ingredients, these frozen chocolate covered banana popsicles make for a healthy and wholesome treat that both adults and kids will enjoy! They’re the perfect summer treat but I love to enjoy them year-round!
These chocolate covered banana pops are technically a 3 ingredient treat, if we don’t count the assorted toppings. They’re such a fun little mid-day treat or dessert that you won’t be able to resist!
Why You’ll Love This Recipe
- They’re very easy to make! You essentially cover frozen banana in melted chocolate and sprinkle some toppings on if you choose to. It doesn’t get easier than that!
- Since they’re a freezer treat, you can just keep them in the freezer until you’re ready to enjoy them! Making a batch on Sunday will mean you can enjoy them throughout the week whenever the craving hits.
- There are so many ways to customize these frozen banana popsicles. You can add so many different toppings that you can have a different one every day!
Ingredients You’ll Need
bananas — the banana peels should be spotty but the bananas still firm. You don’t want them to be too ripe. Ripe bananas will give you the sweeter flavor whereas overripe bananas might turn out a little icy when frozen and you will have trouble getting the popsicle sticks to stay inside. Try to pick larger bananas as you can cut them in half and still have a decent sized treat. Smaller bananas you can skip cutting them but I find that they’re just a little too big and half of a large one is the perfect serving size.
chocolate — use chocolate chips or chopped chocolate. If I’m making this with littles in mind, I usually use semi-sweet chocolate but if it’s for me, I like dark chocolate.
coconut oil — adding coconut oil to the chocolate when you melt them will help make the chocolate shiny and a little more runny when melted, so you can spoon the chocolate over the banana easier.
toppings — this is where you can have a ton of fun. These frozen chocolate dipped bananas are great on their own but toppings add a nice extra pizzazz. Some ideas for toppings include but are not limited to chopped peanuts, freezer-fried berries, shredded coconut, cacao nibs, sprinkles, pretzels, caramel, peanut butter, and/or flaky salt.
How to Make Chocolate Covered Banana Pops
- Peel the bananas, cut them in half, and insert a popsicle stick into the cut side.
- Lay bananas on the parchment-lined baking pan and place in the sheet pan into the freezer for at least 1 hour. You can cover them with plastic wrap or leave them uncovered.
- Prepare your toppings station by having your toppings out in individual bowls if using.
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave on high in 20-second increments, stirring in between until the chocolate is fully melted.
- Take the bananas out of the freezer. Hold up the bananas, one at a time, above the melted chocolate, and spoon the melted chocolate on top. Turning to coat the bananas evenly and letting excess chocolate drip off. Avoid dipping the bananas directly into the chocolate as it can cool the melted chocolate and cause it to harden.
- Immediately dip bananas in toppings or sprinkle the toppings on, lightly pressing the toppings to help stick if necessary.
- Place bananas back on the parchment-lined baking pan, and re-freeze for at least 1 hour. Serve or transfer to a freezer-safe bag and keep them in the freezer for up to a week.
Recipe Tips and Notes
- I personally prefer spooning the melted chocolate over the frozen bananas versus dipping the banana into a tall glass of melted chocolate. The temperature of the frozen bananas will get the chocolate all wonky and you’ll have to keep re-melting the chocolate as it hardens once cold.
- Freezing the bananas on the popsicle sticks first will help keep the bananas on the sticks when you’re covering them in chocolate and toppings.
- Try not to go too heavy handed with the toppings. When I added too many toppings, they were a little difficult to eat, especially if it was larger toppings like chopped nuts. You can definitely go more heavy handed with smaller toppings like sprinkles.
- Make sure to move fast with your toppings! You don’t want to coat all the bananas with chocolate then add the toppings. You have to add the toppings immediately as the chocolate hardens quickly because the banana is frozen and the temperature change will harden the chocolate.
- Try to use refined coconut oil over virgin coconut oil unless you don’t mind the coconut flavor of virgin coconut oil.
- For different colors, you can use melted white chocolate to coat the bananas or add a drizzle of melted white chocolate over top. You can also melt some peanut chips to make a peanut drizzle over the chocolate coating.
Make Ahead Tips
- Keep the chocolate covered banana pops in the freezer for up to a week. While they can stay up for to two weeks, the texture of the banana changes and they’re a little more brown than ideal.
- I like using these freezer-friendly bags to hold the bananas in the freezer.
Frozen Chocolate Covered Banana Pops Recipe
Ingredients
- 6 ripe bananas
- 1 cup chocolate chips, or chopped chocolate
- 4 teaspoons coconut oil
- Optional toppings, chopped peanuts, freezer-fried berries, shredded coconut, cacao nibs, sprinkles, pretzels, caramel, peanut butter, and/or flaky salt
Instructions
- Line a baking sheet with parchment paper.
- Peel the bananas, cut them in half, and insert a popsicle stick into the cut side.
- Lay bananas on the parchment-lined baking pan and place in the sheet pan into the freezer uncovered for at least 1 hour.
- Prepare your toppings station by having your toppings out in individual bowls if using.
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave on high in 20-second increments, stirring in between until the chocolate is fully melted.
- Take the bananas out of the freezer. Hold up the bananas, one at a time, above the melted chocolate, and spoon the melted chocolate on top. Turning to coat the bananas evenly and letting excess chocolate drip off.
- Immediately dip bananas in toppings or sprinkle the toppings on, lightly pressing the toppings to help stick if necessary.
- Place bananas back on the parchment-lined baking pan, and re-freeze for at least 1 hour. Serve or transfer to a freezer-safe bag and keep them in the freezer for up to two weeks.
Nutrition Per Serving
More Sweet Treat Recipes to Try
- Chocolate Covered Raspberries
- Protein Peanut Butter Cheesecake Cups
- Blueberry Parfait
- Strawberry Yogurt Bites
- Chocolate Protein Pudding
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