Name: Chocolate Covered Banana Pops
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 6 ripe bananas, halved crosswise; 1 1/2 cups chocolate chips or chopped chocolate (dark, semi-sweet, or milk); 2 tablespoons coconut oil; Popsicle sticks; Optional toppings: chopped peanuts, shredded coconut, sprinkles, cacao nibs, crushed pretzels, flaky salt, freeze-dried berries

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These chocolate covered banana pops are the kind of frozen treat I reach for when I want something sweet, simple, and satisfying. Made with just a few ingredients and customizable with endless toppings, these banana popsicles are a go-to dessert for both kids and adults. I love how they bring a nostalgic popsicle vibe while being made from wholesome, real ingredients. Perfect for hot summer days, though I honestly enjoy them year-round.

Chocolate Covered Banana Pops

Why You’ll Love This Recipe

I like how incredibly easy these banana pops are to make. I just slice up some bananas, freeze them, coat them in melted chocolate, and sprinkle on whatever toppings I’m craving.

They’re freezer-friendly, which means I can make a batch ahead of time and enjoy them all week long without any prep.

The best part is how customizable they are. Whether I want something nutty, salty, fruity, or crunchy—there’s always a topping combo that keeps things interesting. And they make a fun cooking activity with kids, too!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe bananas – I pick bananas that are spotty but still firm. They give the perfect sweetness without becoming too icy when frozen.
chocolate chips or chopped chocolate – I usually go with dark chocolate for myself, but semi-sweet is great when I’m making them for others.
coconut oil – I stir this into the chocolate while melting to keep it smooth, glossy, and easy to spoon over the bananas.
optional toppings – I like to switch it up with chopped peanuts, shredded coconut, sprinkles, cacao nibs, caramel, peanut butter, or even flaky salt. Smaller toppings are easier to eat, but anything goes!

Directions

I start by lining a baking sheet with parchment paper.
I peel the bananas and slice them in half crosswise. Then I insert a popsicle stick into the cut side of each half.
I lay the banana halves on the baking sheet and freeze them uncovered for at least one hour.
While they’re freezing, I set up my toppings in small bowls so they’re ready to go.
In a microwave-safe bowl, I add chocolate chips and coconut oil, then microwave in 20-second bursts, stirring between each, until smooth.
Once the bananas are frozen solid, I spoon the melted chocolate over each banana pop while holding it above the bowl, letting any excess drip off.
Immediately, I sprinkle or dip each pop into toppings, lightly pressing to help them stick.
I place them back on the parchment-lined tray and freeze for another hour before serving. Any leftovers go into a freezer-safe bag for later.

Servings and Timing

This recipe makes 12 banana pops, which is perfect for a small gathering or a week of treats. The total time is about 2 hours and 10 minutes, including freezing time. Prep time only takes around 10 minutes.

Variations

I like to play around with different types of chocolate—white chocolate, milk chocolate, or even peanut butter chips. Sometimes I’ll drizzle a second chocolate layer on top for extra flair. For a salty-sweet twist, I’ll add pretzel crumbs or a sprinkle of flaky sea salt. When I want a fruity version, freeze-dried raspberries or strawberries add a nice tang.

Storage/Reheating

I keep these banana pops in a freezer-safe bag or container for up to one week. While they technically last up to two weeks, I find the texture starts to change and they may brown slightly. No reheating needed—just grab one straight from the freezer and enjoy.

FAQs

How do I keep the bananas from slipping off the stick?

I make sure to freeze them on the sticks first. This helps them stay in place when I’m coating them with chocolate and toppings.

Can I use white chocolate instead of regular chocolate?

Yes, I often switch things up with white chocolate or even do a two-tone drizzle. It’s a fun way to mix up the flavors and presentation.

What’s the best way to apply toppings?

I always add toppings right after spooning on the chocolate—while it’s still wet. Waiting too long means the chocolate hardens and nothing sticks.

Can I make these ahead of time for a party?

Absolutely. I make them the day before and keep them in the freezer until serving time. Just make sure they’re stored in a single layer to avoid sticking.

Are they safe for toddlers?

Yes, just be mindful of the toppings. I stick with softer or smaller options like sprinkles or crushed cereal for younger kids.

Conclusion

Chocolate covered banana pops are a simple, healthy-ish dessert that I never get tired of. Whether I’m making them for a weekend treat or prepping ahead for the week, they always hit the spot. With just a few ingredients and endless ways to customize, they’ve become a staple in my freezer—and I think they’ll become one in yours too.