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
Chocolate peanut butter covered banana pops are a great summer treat that are gluten-free and dairy-free and only FIVE ingredients!
- 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.