Other Toppings Ideas Besides Peanuts
- Rainbow sprinkles
- Shredded coconut or coconut flakes
- Peanut butter chips
- Toffee bits
- Gluten-free graham crackers
- Toasted pistachios
- Sea Salt
- Mini Marshmallows
Tips for Making Chocolate Peanut Butter Frozen Banana Pops
- Make sure your bananas are completely frozen before dipping in the peanut butter mixture. The frozen banana will help the peanut butter firm up quickly.
- Coconut oil is used to thin out the peanut butter and chocolate mixtures, but also because it is solid at room temperature so it will help create a solid coating around the banana.
- There’s a trick to getting a flawless chocolate coating on your bananas. Place the chocolate mixture in narrow glass and dip the bananas in the glass.
- Wooden popsicle sticks are used in this recipe to make our banana pops, but you can also use skinnier lollipop sticks which you find at a craft store. If you don’t want to use sticks at all, that’s okay, too! You’ll still have delicious frozen bananas.
- If for any reason you have leftover peanut butter mixture after dipping the bananas, add it in with the chocolate chips to use it up!
You May Also Like…
- Chocolate Peanut Butter Banana Bites
- Vegan Banana Chocolate Chunk Ice Cream
- Chocolate Banana Breakfast Shake
- Banana Nut Butter Oat Cookies
Chocolate Peanut Butter Covered Banana Pops Recipe
- 4 bananas (cut in half)
- 3/4 cup peanut butter (divided)
- 2 tbsp coconut oil (divided)
- 3/4 cup chocolate chips (dairy-free if need be)
- 1/4 cup salted roasted peanuts (chopped)
- Cut bananas in half horizontally. Stick a popsicle stick into the end of each banana half. Freeze on a baking sheet lined with parchment paper for at least an hour.
- In a microwave safe bowl, melt 1/2 cup of the peanut butter with 1 tablespoon of the coconut oil in 30 second increments, until melted completely. Stir to combine.
- Dip or spoon the peanut butter mixture over the bananas. Place back on the parchment paper and freeze for 20-30 minutes.
- In a microwave safe bowl, melt chocolate chips, the remaining 1/4 cup of peanut butter and remaining 1 tablespoon of coconut oil in 30 second increments, stirring in between, being sure not to burn the chocolate.
- It should take about a minute total. Dip the bananas in the chocolate mixture, tapping off the excess chocolate.
- Immediately sprinkle chopped roasted salted peanuts over the chocolate covered bananas before the chocolate hardens. Place back on the baking sheet and freeze for 20-30 minutes. Serve.