Frozen Banana Chocolate Pops (Printable)

Sweet bananas and peanut butter coated in chocolate with crunchy toppings for a cool, tasty 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 chopped dark or milk chocolate

→ 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:

01 - Peel bananas and slice each in half crosswise. Insert a wooden popsicle stick into each banana half at the cut end.
02 - Arrange banana pieces 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 - Place peanut butter–coated bananas back in the freezer for 15 minutes to solidify.
05 - Melt the chopped chocolate in a heatproof bowl over simmering water or in a microwave in 30-second bursts, stirring until smooth.
06 - Dip each banana pop into the melted chocolate, turning to ensure complete coverage. Allow excess chocolate to drip off.
07 - Sprinkle desired toppings over the chocolate coating before it sets.
08 - Return coated pops to the parchment-lined tray and freeze for at least 1 hour until the chocolate hardens.
09 - Remove from freezer and serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • They come together in minutes with ingredients you probably already have in your pantry and freezer.
  • Everyone gets to customize their own toppings, turning snack time into a fun, creative activity.
  • Theyre naturally sweet and satisfying without feeling overly indulgent.
02 -
  • Freeze the bananas long enough before spreading the peanut butter, or the fruit will turn mushy and slide right off the stick.
  • Work quickly when dipping in chocolate because the cold banana will make the chocolate seize and thicken fast, so keep the melted chocolate warm if needed.
  • Sprinkle toppings immediately after dipping, once the chocolate starts to set even a little, nothing will stick.
03 -
  • Let the chocolate cool slightly after melting so it thickens just a bit, this helps it cling to the cold banana instead of dripping off in a thin layer.
  • Keep a damp towel nearby to wipe your hands between pops, it makes the whole process cleaner and more enjoyable.
  • If the chocolate gets too thick while dipping, warm it gently again or stir in a tiny bit of coconut oil to loosen it up.
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