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View of a frozen banana on a stick that's covered in chocolate, peanut butter and roasted salted peanuts


Chocolate peanut butter covered frozen banana pops are a great summer treat that are gluten-free and dairy-free and only FIVE ingredients! Frozen bananas get dipped in creamy peanut butter, and then rich chocolate and topped with roasted salted peanuts for a creamy, sweet treat. They're seriously addictive, but a fun dessert to have on warm days. Kids will love dipping the bananas in the peanut butter and chocolate, too!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Resting Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 banana pops
Calories: 336kcal
Author: Megan


  • 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.


  • 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 a narrow glass and dip the bananas in the glass. If you use too wide of a glass or bowl, the chocolate won't be high enough to get a good dip for the bananas.
  • 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!


Calories: 336kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 2mg | Sodium: 154mg | Potassium: 399mg | Fiber: 3g | Sugar: 20g | Vitamin A: 75IU | Vitamin C: 5.1mg | Calcium: 35mg | Iron: 0.9mg
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