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Banana pops on a baking tray with parchment paper, some are covered in chocolate, some are just topped with peanut butter and peanuts.

Frozen Chocolate Covered Peanut Butter Banana Pops

Frozen sweet bananas, creamy peanut butter, crunchy peanuts, and rich chocolate come together in this delicious vegan summer dessert.

Course Dessert
Cuisine American, Comfort Food
Keyword banana, chocolate, frozen, fruit, healthy, peanut butter, popsicle, summer
Servings 12 popsicles

Ingredients

  • 3 Ripe bananas
  • ¾ cup peanut butter
  • Salted roasted peanuts optional
  • 1.5 cup dark chocolate
  • 1 tablespoon refined coconut oil
  • 12 popsicle sticks

Instructions

  1. Peel and cut the bananas in half. Then slice each half lengthwise down the middle, carefully so that the bananas don’t break or squish.

  2. Gently push a popsicle stick into the centre of the cut end of each banana, about 1 ½ inches in. The banana may split a little—try to minimize splitting as much as possible, but some can be fixed in the next step by filling the cracks with peanut butter. Lay your bananas with popsicle sticks, flat side up, on a baking sheet with parchment paper or a silicone mat underneath.

  3. On the flat side of each banana, spread out about 1 tablespoon of peanut butter. Fill any cracks in with peanut butter to help secure the popsicle stick.
  4. Optional: for an extra crunch add some salted (or unsalted, if preferred) peanuts on top of the peanut butter, pressing in gently so they stick to the peanut butter. If your peanuts are whole, you may want to roughly chop them before placing them on top of the bananas.
  5. Place the baking sheet with bananas into the freezer for at least 2 hours.

  6. Once the bananas are frozen, melt your chocolate in a microwave safe bowl. To do this, place the bowl in the microwave for 1 minute, take it out and stir. Return the microwave for 10 second intervals, stirring in between until the chocolate is almost melted. When it is mostly melted, with some pieces of chocolate that are not entirely melted, put in 1 tablespoon of refined coconut oil and continue to stir until the chocolate has melted and the oil is incorporated.

  7. Hold each banana by the stick over the bowl of chocolate and spoon on chocolate, starting at the stick end. Give it a little shake after each spoonful to help remove excess chocolate. Repeat on each side until the banana is covered and then place back on the baking sheet. Repeat until all bananas are covered, before returning to the freezer for at least another hour.

  8. Once the bananas are frozen again, you enjoy them or they can be stored in a container in the freezer for up to 3 months. I like to store the bananas with some parchment paper between the layers.

Recipe Notes

*If you prefer a thicker chocolate coating, you may need to melt more chocolate.

*Make sure you use refined coconut oil if you do not want any coconut flavour