Frozen banana chocolate pops (Printable)

Creamy peanut butter spreads over frozen bananas, dipped in luscious chocolate and topped with crunchy delights.

# What You 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

# Directions:

01 - Peel bananas and slice each in half crosswise. Insert a wooden popsicle stick into the cut end of each banana half.
02 - Place 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 peanut butter-coated bananas to the freezer for 15 minutes to firm.
05 - Melt chopped chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.
06 - Dip each banana pop into melted chocolate, turning to coat completely. Allow excess chocolate to drip off.
07 - Quickly sprinkle desired toppings over chocolate before it sets.
08 - Place coated pops back on parchment-lined tray and freeze for at least 1 hour until chocolate is fully set.
09 - Serve frozen and enjoy immediately.

# Expert Advice:

01 -
  • They taste like dessert but freeze in your hand before you can feel guilty about eating one.
  • Kids will actually ask for a healthy snack instead of demanding candy.
  • The whole thing takes barely any active time, just strategic patience between freezer visits.
02 -
  • Don't skip the parchment paper—chocolate sticks to bare trays in ways that break your heart.
  • If your chocolate seizes and becomes grainy, stir in a teaspoon of coconut oil or vegetable oil and it will smooth right back out.
  • The wooden sticks must be inserted while the banana is still at room temperature; once frozen, they'll splinter if you try to push them in.
03 -
  • If your kitchen is warm while you're assembling, dip the peanut butter layer briefly into the freezer between each pop—this prevents sliding and ensures the chocolate sticks.
  • Tempered chocolate would be fancier, but honestly, melted and cooled chocolate still sets beautifully and tastes just as good.
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