Chocolate Covered Banana Pops

top view of a single banana popsicle covered in chopped peanuts, sprinkles, and shaved coconut flakes

5 from 1 vote

Half bananas in popsicle sticks dipped in melted dark chocolate and then topped with sprinkles, The banana pops are then frozen for 30 minutes and served cold.

Prep Time5

Cook Time0

Freeze30

Total Time35

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Author: Rena

Ingredients

3 ripe bananas firm not soft
1 cup dark chocolate chips (semisweet chocolate chips or sugar-free works)
1 Tablespoon coconut oil
2 tbsp coconut flakes
2 tbsp chopped roasted peanuts
2 tbsp sprinkles
6 Popsicle sticks

Instructions

Peel the bananas and cut them in half right in the middle.
Carefully insert a popsicle stick into each of the banana halves. Place them over a sheet pan that’s lined up with wax paper.
Next, Place the sheet pan with the bananas in the freezer and freeze for an hour.
Right before the one-hour mark, start melting the chocolate.
To melt the chocolate, in a medium microwave-safe bowl, add the chocolate chips along with the coconut oil. Give it a quick toss.
Microwave the chocolate chips in 20-second increments, until the chocolate is melted through and smooth.
Pour the melted chocolate into a tall/thin glass cup and grab the frozen bananas from the freezer.
Take each banana pop and carefully dip them one by one into the melted chocolate until they are fully coated. Remove from the chocolate and allow the excess melted chocolate to drip off the bananas back into the cup. (work at a fast pace *see note)
Quickly sprinkle your toppings on each banana pop at this point before placing them back on the sheet pan.
Place the sheet pan with the banana pops back in the freezer for another 20-30 minutes for the chocolate to set and the bananas to remain solid before serving. Enjoy!

Notes

Work Quickly When Coating: Once the bananas are frozen and the chocolate is melted, work quickly to coat the banana pops. The chocolate can start to set and thicken if it cools too much.

Use a Tall Glass for Dipping: Pour the melted chocolate coating into a tall glass or jar. This will make it easier to fully submerge the banana pops for an even coating.

Tap Off Excess Chocolate: After dipping each banana pop in the chocolate, gently tap and roll it to allow any excess coating to drip off before adding toppings. This prevents pools of chocolate.

Have Toppings Ready: Prepare your chosen toppings like chopped nuts, sprinkles, etc., and have them nearby. You'll want to coat the banana pops right after dipping them in the chocolate before they set.

Use Parchment for Easy Release: Line your baking sheet with parchment or wax paper. This will prevent the chocolate-coated pops from sticking as they set in the freezer.

Allow to Temper Before Serving: For the perfect texture, let the frozen banana pops sit at room temperature for 5 minutes before eating. This softens the chocolate coating slightly.

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