These Chocolate Covered Frozen Bananas are a healthier treat the whole family will love! Made with ripe frozen bananas coated in chocolate and nuts or sprinkles, they're a handy treat that are perfect for birthday parties, movie nights, or a (mostly) healthy dessert!
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Chocolate covered bananas always make me think of Disneyland and the original frozen banana stands in Southern California near where I grew up. If you are a fan of the show "Arrested Development", you might remember George Bluth's frozen banana stand based on the ones started on Balboa Island in the 1960's.
You can still get the frozen chocolate covered bananas at Disneyland or on Balboa Island, but they are super easy to make at home and you can customize them with your own favorite toppings!
We always have bunches of bananas in our house and sometimes my family will suddenly go off their banana cravings and I have too many suddenly going ripe. Besides simply slicing the bananas and freezing for smoothies or letting them turn brown and using them in banana bread, this is another great way to use those extra bananas when you notice your family has suddenly decided they don't want to eat bananas any more.
The ripe bananas turn creamy when frozen and the chocolate coating outside is the perfect compliment adding a yummy chocolate crunch that holds coatings like salty chopped peanuts or fun rainbow sprinkles. This Frozen Banana Pops recipe is the perfect way to give your bananas new life in a fun and delicious treat!
Why You Will Love This Recipe
- Make these frozen chocolate banana pops your own by experimenting with your favorite types of chocolate (why not try white chocolate?!), chopped or crushed candies (butterfingers, toffee bits, mini M&M's!), sea salt, or even drizzles of caramel or peanut butter.
- It's an easy recipe and a great way to use up those lightly spotted bananas. It's both delicious and fun.
- Freeze your bananas ahead of time, then let the kids help decorate their own for a birthday party sweet treat!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Bananas - They're the primary ingredient for our frozen banana pops, and you want them to be ripe but still firm. Use bananas with a few brown spots, as they have a good natural sweetness too.
- Semi-Sweet Chocolate Chips - These provide a luscious coating for the bananas, offering a delightful contrast in flavors.
- Coconut Oil - This helps to smooth out the melted chocolate, making it easier to coat the bananas evenly.
- Peanuts - Dry roasted peanuts add a nice crunchy texture and a nutty flavor to complement the sweetness of the banana and chocolate.
- Sprinkles - To decorate your popsicles for that extra pop of color and fun! They're optional, but they do elevate the look of the final product, especially if you're serving for a special occasion.
How to Make Frozen Chocolate Covered Bananas
- Prepare bananas. Peel and cut your whole bananas in half, crosswise.
- Freeze banana popsicles. Insert a popsicle stick into each of the banana halves and place them in a single layer on a baking sheet lined with waxed paper. Allow the bananas to freeze for 1 hour on the baking sheet.
- Gather toppings. Gather all the toppings you want to put on the banana popsicles and put them in small bowls ready to decorate.
- Melt chocolate. When bananas are almost frozen, begin melting chocolate. In a medium microwave-safe bowl, melt chocolate in 20-second increments, then add coconut oil and mix until smooth.
- Put chocolate in tall container. Transfer the melted chocolate to a tall, skinny glass or container, tall enough to cover the bananas in chocolate when dipped.
- Cover bananas in chocolate. Remove bananas from the freezer. Carefully submerge the banana into the chocolate and fully coat it, allowing the excess chocolate to drip back into the glass.
- Decorate the banana pops. Working quickly, sprinkle your topping of choice all over the banana while the chocolate is still wet before it has time to harden and set!
- Chill and enjoy. Place it back on the lined tray to set. Once all the bananas are dipped and garnished, chill them in the freezer for 30 minutes and enjoy!
Lightly coating the bananas in some lemon juice before freezing can help maintain their color if you're only coating them halfway in chocolate. It's not necessary for this recipe since they'll be completely coated in chocolate.
Certainly! Melted white chocolate, caramel, or even a mix of peanut butter and chocolate can be great alternatives.
While freezing bananas can cause a slight loss in some vitamins, they do largely retain their nutritional value, especially their vitamin C.
Your leftover bananas can be stored in an airtight container or freezer-safe bag for up to 2–3 months. Ensure there's not much air in the container or bag to prevent freezer burn.
Tips for Success
This recipe is so simple, but there are just a few key things to remember to get the best results.
- Be sure your chocolate is fresh so it melts evenly. Use a little extra coconut oil if it seems thick when melting; you want a nice runny consistency.
- Have fun with the toppings! Try regular or toasted coconut, crushed Graham cracker crumbs, or broken pieces of waffle cones!
- Work quickly to garnish your pops, as the toppings won’t stick to the chocolate if it hardens.
- For easy cleanup, work over the lined baking sheet to catch all the drips and crumbs.
- Only use firm bananas (they can have freckles as long as there are no soft spots; overly ripe bananas will break and cause a big mess).
How to Use Overripe Bananas
For the best chocolate banana popsicles, you want to use bananas that have a few brown spots on the banana peels.
Completely brown bananas are not suitable for this recipe, as they're already turning to mush on the inside at this point!
Of course, you can still save your spottier or brown bananas to use in future smoothies or even banana ice cream.
Substitutions and Variations
- While bananas are the central component, you can try similar recipes with other fruits like strawberries or mango slices. Just remember that the texture and freezing times might vary.
- Use frozen banana slices instead of halves for frozen banana bites.
- Dark chocolate, milk chocolate, or white chocolate can be used in place of semi-sweet chocolate chips.
- Feel free to swap with other nuts like almonds and cashews, or even sprinkle with toasted coconut flakes for a tropical twist.
- Besides the aesthetic appeal, if you're looking for other flavors or textures, consider chocolate sprinkles, mini chocolate chips, or even crushed Graham crackers.
More Fun & Easy Banana Recipes
- Banana Bars with Penuche Frosting
- Nutella Swirl Banana Bread
- Homemade Banana Pudding
- Best Easy Banana Bread Recipe
- Butterscotch Bananas & Walnuts Ice Cream Topping
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chocolate Covered Frozen Bananas Recipe
- 3 bananas ripe but firm
- 1 cup semisweet chocolate chips
- 1 Tablespoon coconut oil
- ¼ cup chopped dry roasted peanuts
- ¼ cup rainbow sprinkles
- Peel and cut your whole bananas in half, crosswise. Insert a popsicle stick into each of the banana halves and place them in a single layer on a baking sheet lined with waxed paper. Allow the bananas to freeze for 1 hour on the baking sheet.
- When bananas are almost frozen, begin melting chocolate. In a medium microwave-safe bowl, melt chocolate in 20-second increments, then add coconut oil and mix until smooth.
- Transfer the chocolate to a tall, skinny glass. Remove bananas from the freezer. Carefully submerge the banana into the chocolate and fully coat it, allowing the excess chocolate to drip back into the glass.
- Working quickly, sprinkle your topping of choice all over the banana while the chocolate is still wet! Place it back on the lined tray to set. Once all the bananas are dipped and garnished, chill them in the freezer for 30 minutes and enjoy!
- Freeze: Store your banana popsicles in a freezer-safe container or freezer-safe bag for up to 2–3 months. Ensure there's not much air in the container or bag to prevent freezer burn.