Frozen Banana Chocolate Pops (Printable)

Peanut butter-coated bananas dipped in chocolate with crunchy toppings for a refreshing frozen snack.

# 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 - 1/4 cup chopped roasted peanuts
05 - 1/4 cup shredded coconut
06 - 1/4 cup mini chocolate chips
07 - 1/4 cup sprinkles

# How to Make It:

01 - Peel bananas and cut each into halves crosswise. Insert a wooden popsicle stick into the cut end of each half.
02 - Arrange the 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 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 microwave in 30-second intervals, stirring until smooth.
06 - Dip each peanut butter-coated banana into the melted chocolate, turning to cover completely and allowing excess to drip off.
07 - Immediately sprinkle chosen toppings over the chocolate before it sets.
08 - Place coated bananas back on the parchment-lined tray and freeze for at least 1 hour until chocolate is fully set.
09 - Enjoy frozen pops straight from the freezer.

# Expert Hints:

01 -
  • They taste indulgent but come together in minutes of actual hands-on time, which means you can make them on a whim.
  • Everyone customizes their own toppings, so there's something genuinely fun about the dipping and sprinkling moment.
  • Frozen straight from your freezer means a guilt-free grab that feels fancier than it has any right to be.
02 -
  • If your chocolate seizes up during melting, it's done—start over with fresh chocolate rather than trying to rescue it, because it won't smooth out nicely.
  • The peanut butter layer needs to be cold before chocolate hits it, or everything slides around and looks messy; those 15 minutes matter.
  • Wooden sticks work better than plastic because they grip the banana firmly, and soaking them in water for 30 minutes before using makes them less likely to splinter.
03 -
  • A silicone mat instead of parchment prevents sticking without any added oil, making cleanup even easier and storing pops more tidily.
  • Room-temperature chocolate melts slower and stays workable longer, so resist the urge to get it boiling hot; slow and steady wins here.
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