Chocolate Peanut Butter Covered Frozen Banana Pops

A hand holds a Chocolate Frozen Banana slice on a stick, dipped in rich chocolate and sprinkled with chopped nuts. More chocolate-covered banana pops are blurred in the background.

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Chocolate Peanut Butter Covered Frozen Banana Pops

These chocolate peanut butter frozen banana pops are made with just 5 ingredients. Frozen bananas get dipped in peanut butter, coated in chocolate, and topped with roasted peanuts for a simple summer treat. Naturally gluten-free and dairy-free.

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Prep Time 15

Freezing Time 2

Total Time 2 15

Servings 8 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.

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