Frozen Banana Chocolate Pops (Printable)

Sweet bananas and peanut butter coated in chocolate with crunchy toppings create a cool, flavorful 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 - ¼ cup chopped roasted peanuts
05 - ¼ cup shredded coconut
06 - ¼ cup mini chocolate chips
07 - ¼ cup sprinkles

# How to Make It:

01 - Peel bananas and cut each in half 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 peanut butter evenly over each frozen banana half using a small spatula or knife.
04 - Return the coated bananas to the freezer for 15 minutes to firm the peanut butter layer.
05 - Melt the chopped chocolate in a heatproof bowl over simmering water (double boiler) or microwave in 30-second intervals, stirring until smooth.
06 - Dip each banana pop into the melted chocolate, turning to coat fully. Allow excess chocolate to drip off.
07 - Quickly sprinkle your choice of optional toppings over the chocolate before it sets.
08 - Place coated pops back on the parchment-lined tray and freeze for at least 1 hour until the chocolate is fully set.
09 - Serve directly from the freezer and enjoy.

# Expert Advice:

01 -
  • Kids and adults both go absolutely still when they bite into that chocolate-to-peanut-butter reveal.
  • No baking required, no fancy equipment—just bananas, peanut butter, chocolate, and the freezer doing the work.
  • You can customize toppings in seconds and feel like you made something artisanal.
02 -
  • Don't skip the intermediate freeze after spreading peanut butter—I learned this by watching my first batch turn into chocolate-peanut butter swirl instead of distinct layers.
  • Frozen bananas thaw faster than you'd expect once bitten into, so serve these straight from the freezer and eat them quickly before they melt.
03 -
  • If your kitchen is warm, work in batches when dipping—pull only as many pops from the freezer as you can dip before the chocolate hardens.
  • The secret to a smooth, shiny chocolate coating is tempering—let your melted chocolate cool slightly before dipping, or it'll slide right off the frozen banana.
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