Frozen Banana Chocolate Pops (Print view)

Sweet bananas and peanut butter coated in chocolate with crunchy toppings create a cool, delightful snack.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Peel bananas and cut each into two halves 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 banana halves to the freezer for 15 minutes to allow the peanut butter to firm.
05 - Melt chopped chocolate in a heatproof bowl over simmering water (double boiler) or microwave in 30-second intervals, stirring until smooth.
06 - Dip each banana half in the melted chocolate, turning to coat completely, allowing excess chocolate to drip off.
07 - Immediately sprinkle chosen toppings over the chocolate coating before it sets.
08 - Place coated banana pops back on the parchment-lined tray and freeze for at least 1 hour until chocolate is fully set.
09 - Serve the frozen banana pops directly from the freezer.

# Expert Suggestions:

01 -
  • They taste indulgent but come together in just 15 minutes of actual hands-on time.
  • Kids can help with almost every step, turning prep into a legitimate kitchen adventure.
  • They freeze beautifully, so you can make a batch and grab one whenever the craving hits.
  • The combination of creamy, cold, and crunchy hits every texture note at once.
02 -
  • Bananas that aren't fully frozen will fall right off the stick, so that first hour really isn't negotiable.
  • If your chocolate seizes or breaks, a teaspoon of coconut oil stirred in will save it and make it smoother for dipping.
  • Room temperature chocolate will re-melt these pops, so only pull them from the freezer when you're ready to serve.
03 -
  • A little vanilla extract stirred into the peanut butter layer adds a subtle depth that most people can't quite identify but love immediately.
  • If chocolate sticks to your hands while dipping, damp fingers help you release the stick more cleanly without disturbing the coating.
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