These chocolate peanut butter frozen banana pops are made by dipping frozen bananas in peanut butter, then coating them in chocolate and topping with chopped peanuts. They’re a simple frozen treat that takes just 5 ingredients and about 15 minutes of hands-on time.
I make these all the time in the summer because frozen bananas have a creamy texture like popsicles or frozen yogurt. The peanut butter layer adds richness, and the chocolate coating with salty roasted peanuts makes them taste more indulgent than they actually are. Kids love helping dip the bananas in the peanut butter and chocolate.
Why You’ll Love this Recipe
Ingredient Notes
- Bananas: Use bananas that are yellow with just a few brown spots. They should be ripe enough to be sweet but still firm enough to hold their shape on a stick. Very ripe brown bananas are too soft and won’t stay on the stick as well.
- Peanut Butter: Creamy peanut butter works best here. Natural peanut butter can work but the oil separation makes it trickier to get an even coating. I use regular Skippy or Jif.
- Coconut Oil: This is key for thinning out both the peanut butter and chocolate so they coat smoothly. Coconut oil is solid at room temperature, which also helps the coating harden quickly once the bananas go back in the freezer.
- Chocolate Chips: Use your favorite chocolate chips. I used dairy-free chocolate chips (Enjoy Life or Guittard extra dark) to keep these dairy-free, but regular chocolate chips work just as well.
- Roasted Salted Peanuts: The saltiness of roasted salted peanuts brings out the chocolate flavor and adds a nice crunch. You can swap these for any topping you like – see the list below for ideas.
- Popsicle Sticks: Wooden popsicle sticks work perfectly here. You can also use thinner lollipop sticks from a craft store if you prefer. If you don’t want to use sticks at all, you can still make chocolate covered frozen bananas – they just won’t be “pops.”
Topping Ideas
Besides roasted peanuts, you can top these frozen banana pops with rainbow sprinkles, shredded coconut or coconut flakes, peanut butter chips, toffee bits, crushed gluten-free graham crackers, toasted pistachios, sea salt, or mini marshmallows.
Recipe FAQs
Use bananas that are yellow with just a few brown spots starting to appear. They should be sweet and ripe but still firm enough to hold their shape on the stick. Very brown, overripe bananas are too soft and will fall off the stick or get mushy.
I’ve only tested this recipe with regular creamy peanut butter. Other nut butters like almond butter or cashew butter may work, but I can’t guarantee the same results since they have different consistencies and oil content.
Coconut oil serves two purposes: it thins out the peanut butter and chocolate so they coat smoothly, and it’s solid at room temperature so it helps the coatings harden quickly when the bananas go back in the freezer.
Yes. Just freeze the bananas whole or cut in half, then dip them using a fork. They won’t be “pops” but they’ll still taste great.
Expert Tips
Storage instructions
Freezer: Store the banana pops in a single layer on a parchment-lined baking sheet until completely frozen solid, then transfer to a freezer bag or airtight container. Place parchment paper between layers if stacking. They’ll keep for up to 2 months in the freezer.
Serving: Let the banana pops sit at room temperature for 2-3 minutes before eating if they’re frozen very solid. This makes them easier to bite into.
Serving suggestions
These chocolate peanut butter banana pops are perfect for summer BBQs and backyard parties. Serve them alongside Strawberry Popsicles for variety in your freezer stash, or pair them with S’mores Bars when you’re hosting an outdoor gathering and want multiple dessert options.
More gluten-free frozen desserts
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Chocolate Peanut Butter Covered Frozen Banana Pops
Ingredients
- 4 bananas - cut in half width-wise
- ¾ cup peanut butter - divided
- 2 tablespoons coconut oil - divided
- ¾ cup chocolate chips - dairy-free if need be
- ¼ cup salted roasted peanuts - chopped
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Instructions
Freeze the bananas:
- Prepare bananas: Cut 4 bananas in half horizontally. Insert a popsicle stick into the cut end of each banana half, pushing it about 2 inches into the banana. Place on a baking sheet lined with parchment paper.
- Freeze: Freeze the bananas for at least 1 hour until completely solid. The bananas must be frozen solid before dipping.
Make the peanut butter coating:
- Melt peanut butter mixture: In a microwave-safe bowl, combine 0.5 cup peanut butter and 1 tablespoons coconut oil. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.
- Dip in peanut butter: Remove bananas from the freezer. Working quickly, dip or spoon the peanut butter mixture over each frozen banana, coating it completely. Return to the parchment-lined baking sheet.
- Freeze peanut butter layer: Freeze for 20-30 minutes until the peanut butter coating is completely firm.
Make the chocolate coating:
- Melt chocolate mixture: In a microwave-safe bowl, combine ¾ cup chocolate chips, remaining 0.25 cup peanut butter, and 1 tablespoons coconut oil. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth. This should take about 1 minute total. Be careful not to overheat.
- Dip in chocolate: Pour the chocolate mixture into a tall, narrow glass for easier dipping. Remove the peanut butter-coated bananas from the freezer. Dip each banana into the chocolate, turning to coat completely. Tap gently to remove excess chocolate.
- Add toppings: Immediately sprinkle ¼ cup salted roasted peanuts over the chocolate-covered bananas before the chocolate hardens. Return to the baking sheet.
- Final freeze: Freeze for 20-30 minutes until the chocolate is completely set. Serve frozen.
Notes
- Banana ripeness: Use yellow bananas with just a few brown spots. They should be ripe and sweet but still firm enough to hold their shape on a stick. Very brown bananas are too soft.
- Freezing is critical: The bananas must be completely frozen before dipping in peanut butter, and the peanut butter layer must be completely frozen before dipping in chocolate. This prevents the layers from mixing together.
- Coconut oil: This thins the peanut butter and chocolate for smooth coating and helps them harden quickly when frozen. Don’t skip it.
- Use a tall glass for dipping: Pour the chocolate mixture into a narrow glass instead of a wide bowl. This uses less chocolate and makes dipping easier.
- Leftover peanut butter mixture: If you have peanut butter mixture left after dipping, add it to the chocolate mixture for an even richer coating.
- Storage: Store in a single layer in the freezer until solid, then transfer to a freezer bag with parchment paper between layers. Keep for up to 2 months.
Nutrition
This looks so delicious! Perfect for a hot day!
Karly!!! I love your blog! Thank you so much for the kind words! <3
Peggy, I was wondering why you have not mentioned that this will work with other nut butters besides peanut butter.
Hi Bill, I only suggest alternatives that I have personally tested and will know that they work. Other nut butters may work in this recipe, but I have not tested it. Thanks, Megan
Peggy, if your dog is obsessed with frozen bananas, I recommend you keep them away from the dog once covered in chocolate, because dogs are allergic to chocolate.
Hi Bill, Correct – dogs are not to be served chocolate. She only gets plain frozen bananas. Thanks, Megan
What is the best ripeness for the bananas? Should they be yellow or browning?
Hi Alli, They should be yellow just before get a few brown spots on them. You want them to be firm enough to hold their shape but not unripe. So I go for the deep yellow just before they start to brown. Even a few brown spots on the peel are ok. I find after that, they are too ripe and will not hold up on the stick as well.