After making these Dark Chocolate Frozen Banana Pops, I’m not really sure why ice cream is a thing. Wait…let me rephrase that, because I totally know why ice cream is a thing. I mean, if you have never had a frozen banana, you really should. They are so creamy, sweet, and so much healthier than a normal ice cream bar. We dipped ours in dark chocolate (oh yeah…). Then we rolled the bananas in chopped pecans (keeps getting better, huh?)
How to Make the Very Best Dark Chocolate Frozen Banana Pops
My husband loves frozen banana bites. Have you made them? They are all over Pinterest. You simply take bananas, slice them into 1/2 inch thick slices, smear them with peanut butter (chunky, of course), and dip them in chocolate. Then freeze.
And I love making them for him.
Not really… I mean, yes I love making him food that he loves to eat. But those are quite messy and time consuming.
But I had the craving. The hankering for a chocolate covered frozen banana. And Mr. Buy This Cook That likes to indulge in his nightly ice cream treat, and we didn’t have any ice cream in the house.
So I conned my youngest daughter into helping me make frozen banana pops. (Trust me, it didn’t take much persuasion once she saw the dark chocolate.)
Same concept…only on a stick. And who doesn’t love food on a stick?!
Advice for successful frozen banana pops:
- Use firm bananas. Don’t use the overripe ones. (They will slip right off of the stick.)
- Cut the bananas in half. This is a more …ladylike portion.
- Get your chocolate very warm and melty. (You may have to reheat several times during the process.)
- Use wax paper to lay under your toppings for easy rolling and clean up.
- Also use wax paper under the bananas so they won’t stick to your baking sheet.
- Don’t stress about the mess. Dark Chocolate Frozen Banana Pops are totally worth it.
If you like recipes using fresh fruit, you have to try our Fresh Strawberry Tarts.
There is likely a way-more professional way of coating your bananas in chocolate. However, I am not a professional, so I opted for a tall-ish narrow glass.
I bet you could also melt the chocolate in the bottom of a shallow dish and roll the banana. (Hindsight is 20/20.)
You can you any topping you’d like. I used roughly chopped pecans (so divine).
My little partner opted for sprinkles and funfetti. (Yes, the funfetti has appeared again. Did you see our Funfetti Cake Batter Waffles? You need to. Like…yesterday!)
Here are some more ideas:
- shredded coconut
- cocoa powder (if you are a serious dark chocolate lover)
- white chocolate (or other) candy coating drizzles (kind of like our Candy Coated Pretzels)
- sea salt (yeah you know what’s up)
Once all of your bananas are coated to your satisfaction, place them on wax paper on a baking sheet or dish. Pop them into the freezer for at least 2 hours.
(After the frozen banana pops are frozen and the chocolate sets, wrap them individually in wax paper for storage and put them in an air-tight freezer safe storage bag or container.)
My second favorite thing about these super delicious Dark Chocolate Frozen Banana Pops? You get a dessert-level sweet treat without all of the fat and processed sugar.
My favorite thing? Making them with (and for) my sweet family. (Here’s her favorite frozen banana pop.)
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Dark Chocolate Banana Pops
Buy This
- 4 large bananas
- 10 oz package dark chocolate chunks 60% cacao
- 8 popsicle sticks
- 1/2 cup finely chopped pecans
- 1/2 cup sprinkles
Cook That
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Peel bananas and cut in half. Gently insert a popsicle stick into the center of each banana half.
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On a sheet of wax paper, sprinkle the chopped pecans or sprinkles in an even layer.
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In a narrow glass, heat half of the chocolate chunks in 15 second increments. Stir after each heating, and continue the process until the chocolate is thinned out and smooth.
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Tilt the glass toward you, and carefully roll and twist the banana pop until it is evenly covered in dark chocolate.
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Roll lightly in the pecans or sprinkles.
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Transfer the dark chocolate banana pop to a dish or pan covered in wax paper. Place in the freezer for 2 - 3 hours until they are frozen solid.
