Meet your new favorite homemade treat—Chocolate Covered Banana Pops! Every bite is the perfect balance of creamy, frozen banana and crisp chocolate shell, with endless opportunities for colorful, crunchy toppings. These pops are as fun to make as they are to eat, and they’re guaranteed to bring a little burst of happiness with every single bite.
Why You’ll Love This Recipe
- Naturally Sweet & Satisfying: Bananas provide a naturally luscious base, so you don’t need extra sugar for this decadent-tasting treat.
- Customizable Crunch: From chopped peanuts to a dusting of coconut, these Chocolate Covered Banana Pops happily adapt to any topping you can dream up!
- Kid-Friendly and Grown-Up Approved: They’re as much fun to decorate as they are to devour—making them perfect for after-school snacks or nostalgic grown-up desserts.
- A Breeze to Make Ahead: With only a few simple ingredients and almost zero hands-on time, you can have a stash of these pops ready and waiting in the freezer for whenever your sweet tooth strikes.
Ingredients You’ll Need
You won’t believe how such simple ingredients deliver so much flavor and fun! Each element plays a starring role—so here’s why they all matter to your Chocolate Covered Banana Pops.
- Ripe Bananas: Look for bananas with a few spots—ripe enough for lots of sweet flavor, but still firm enough to hold their shape on a stick.
- High-Quality Vegan Chocolate: Using a good chocolate makes the shell extra crunchy and gives your Banana Pops that magical, bakery-style snap.
- Refined Coconut Oil: This ensures your chocolate melts super smooth and sets up perfectly thin and glossy around the bananas (with no coconut flavor!).
- Optional Toppings: Try chopped peanuts, shredded coconut, granola, cacao nibs, or flaky salt for eye-catching color and next-level texture.
- *For non-vegan, regular dark or semi-sweet chocolate works beautifully as well.
Variations
Chocolate Covered Banana Pops are endlessly adaptable! Let your creativity (and whatever’s in your pantry) guide you to flavor combinations that fit your vibe or dietary needs.
- Nutty Dream: Swap peanuts for chopped almonds, pistachios, or even hazelnuts for extra flavor and crunch.
- Berry Blast: Sprinkle freeze-dried raspberries or strawberries over the wet chocolate for a tart contrast and fun color.
- Double Chocolate: Drizzle with a little melted white or dark chocolate zigzag after the initial coating sets for bakery-worthy looks.
- Allergy-Friendly: Go nut-free by using sunflower seeds, pumpkin seeds, or even granola as your crunchy topping.
How to Make Chocolate Covered Banana Pops
Step 1: Prep the Bananas
Start by lining a baking sheet with parchment paper for an easy, nonstick workspace. Peel your bananas, then gently cut them in half widthwise. Insert a popsicle stick or wooden skewer into the cut end of each banana, making sure it’s secure but doesn’t poke all the way through. Space your banana pops out on the baking sheet and freeze for at least 4 hours, or up to 2 days ahead.
Step 2: Melt the Chocolate
When you’re ready to coat, melt the chocolate and coconut oil together using either a microwave or a double boiler. Stir regularly and remove from heat when the chocolate is almost, but not quite, all melted—residual heat will finish the job and ensure your chocolate is smooth and silky, perfect for enveloping your frozen bananas.
Step 3: Coat & Decorate
Remove your frozen banana pops from the freezer and, working one at a time, hold a banana over the bowl and spoon that luscious melted chocolate on all sides. Let any excess drip back into the bowl. Work quickly—because the chocolate will set in seconds! If you’re adding toppings, sprinkle them on immediately after coating, before the shell hardens.
Step 4: Freeze or Serve
Place your finished Chocolate Covered Banana Pops back onto the parchment-lined tray. Enjoy them right away for a soft, creamy center, or store in the freezer for a perfectly portable, frosty treat any time the craving hits!
Pro Tips for Making Chocolate Covered Banana Pops
- Banana Ripeness Matters: Use bananas that are ripe and sweet, but still a bit firm—overripe bananas can get mushy after freezing and harder to handle on a stick.
- Spoon, Don’t Dunk: Pour melted chocolate onto your frozen bananas instead of dunking—this keeps the chocolate from seizing up as you work and gives a more even, elegant coating.
- Toppings Timing: Always add your toppings right after dipping—don’t wait even a moment, or the chocolate will harden before your sprinkles, nuts, or coconut can stick!
- Big Batch & Quick Freeze: Make a whole tray at once and freeze leftovers for grab-and-go snacks, after-school treats, or a whimsical dessert platter whenever you’re hosting friends.
How to Serve Chocolate Covered Banana Pops
Garnishes
Garnishing these pops is your moment to shine! I love pressing on a flurry of toasted coconut, a handful of rainbow sprinkles, or a generous sprinkling of flaky sea salt. Each topping brings not only extra texture and color but lets every pop feel custom and playful.
Side Dishes
Chocolate Covered Banana Pops are a dessert in themselves, but if you want to build a spread, serve them alongside bowls of fresh berries, vegan ice cream scoops, or an easy fruit salad. Their chilly, chocolatey bite pairs beautifully with a simple cold brew coffee or a glass of iced herbal tea.
Creative Ways to Present
Turn snack time into a celebration! Arrange your pops upright in a vase filled with dry beans (for support), display them bouquet-style on a platter, or tie ribbons to the sticks for birthdays and parties. Little ones love decorating their own, so set up a “decorate-your-own pop” station for smiles all around.
Make Ahead and Storage
Storing Leftovers
Once your Chocolate Covered Banana Pops are completely set, transfer them to a freezer-safe bag or airtight container. Place a piece of parchment between layers to prevent sticking—these will keep their satisfying crunch and flavor for up to two weeks.
Freezing
Freezing is a breeze! Store finished pops in a single layer or with parchment sheets separating the layers, and they’ll be perfectly frosty whenever you’re ready. Just be careful if freezing for longer than two days before coating, as the bananas can develop ice crystals without their chocolate shell.
Reheating
There’s no need to reheat—just let the pops sit at room temperature for a few minutes before serving if you prefer a slightly softer (but still cold!) center. Avoid microwaving, which can ruin the chocolate coating and texture.
FAQs
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Can I use milk chocolate instead of vegan chocolate?
Absolutely! You can swap in milk chocolate or any preferred chocolate variety you love—just make sure to combine it with coconut oil for the best texture and shine. Milk chocolate will create a sweeter, milder shell and works just as well as dark or vegan chocolate here.
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How do I prevent the bananas from turning icy or too hard?
Once coated and frozen, store your Chocolate Covered Banana Pops in an airtight container or bag to minimize ice crystal formation. Coating the bananas within two days of freezing yields the best creamy texture—past that, the banana can get a little freezer burn or lose their pop!
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What’s the best way to get a smooth chocolate coating?
Poor melting technique is the biggest culprit for lumpy chocolate! Melt your chocolate slowly (either over a double boiler or in the microwave at reduced power), add coconut oil, and always dry your bowl and spatula to avoid seizing. Pouring the chocolate over the bananas instead of dunking gives the prettiest, lump-free finish.
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Are Chocolate Covered Banana Pops suitable for parties?
Yes—these pops are party superstars! Set up a topping bar and let guests dip and decorate their own, or prepare a tray in advance for grab-and-go enjoyment. They’re perfect for birthdays, cookouts, and summer gatherings alike.
Final Thoughts
I can’t wait for you to whip up your own batch of Chocolate Covered Banana Pops and share the joy! There’s just something about that chilly, chocolate-covered bite that feels like a little celebration—each pop is proof that simple ingredients and a touch of fun go a long, delicious way.
Print
Chocolate Covered Banana Pops Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Freezing, Melting, Dipping
- Cuisine: Any
- Diet: Vegan
Description
These easy and delicious Chocolate Covered Banana Pops are a fun and healthy treat for any occasion. Creamy bananas dipped in rich vegan chocolate and topped with your favorite toppings make for a delightful frozen dessert.
Ingredients
Banana Pops:
- 6 ripe bananas (should have some spots, but still be firm)
Chocolate Coating:
- 8 ounces (225 g) chopped high-quality vegan chocolate*
- 1 1/2 tablespoons refined coconut oil*
Optional Toppings:
- chopped peanuts
- shredded coconut
- granola
- cacao nibs
- flaky salt
Instructions
- Prep: Line a baking sheet with parchment paper. Peel the bananas, cut them in half, and insert a popsicle stick or wooden skewer into the cut side of each half. Place the bananas on the baking sheet with space in between them, and freeze for at least 4 hours, or up to 2 days in advance.
- Melt the Chocolate: Use either a double boiler or the microwave to melt the chocolate:
- Microwave: Add the chocolate and coconut oil to a microwave-safe bowl. Microwave for 60 seconds, then stir well in 20-second intervals until completely melted.
- Double-Boiler: Fill a saucepan with water, place a glass bowl over it, add chocolate and coconut oil to the bowl. Melt, stirring frequently.
- Dunk + Decorate: Remove frozen bananas, pour melted chocolate over each, let excess drip off, decorate with optional toppings.
- Serve: Enjoy immediately or store in the freezer for later.
Notes
- Act relatively fast after dunking to top with additional toppings before the chocolate hardens.
- For longer storage, keep the banana pops in a freezer-safe bag for up to two weeks.
Nutrition
- Serving Size: 1 banana pop
- Calories: 180
- Sugar: 16g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
