Let's make these incredibly easy chocolate covered banana pops! This simple recipe will delight you with the creamy goodness of ripe bananas covered in an indulgent chocolate coating. This healthy dessert is vegan-friendly, gluten-free, and great fun to customize with your favorite toppings!
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This Frozen Chocolate Covered Banana Popsicles recipe is:
- Beginner-friendly
- Refreshing
- Creamy
- Wholesome
- Indulgent
- And vegan, dairy-free & gluten-free
Ingredient tips
You only need three basic ingredients for this frozen chocolate banana recipe:
Bananas: Bright yellow, firm, just ripe bananas will give the best texture. Bananas that are just starting to have some brown spots can also be used for a slightly sweeter taste.
I don't recommend using brown, or overripe bananas as they turn out more mushy or icy - use them for banana bread instead!
Chocolate: You can use vegan chocolate chips or chopped chocolate bars.
I like to use good quality chocolate with a 70% cocoa content for the best results. If you have a sweet tooth, you can also use a semi-sweet chocolate.
Coconut oil: You can use organic unrefined coconut oil, or choose a refined oil for the most neutral flavor.
Step by step pictures
Here's how to make chocolate-covered banana pops:
Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Slice bananas in half and insert a popsicle stick into the cut end. Place the peeled bananas on a lined baking sheet and freeze for 30 minutes.
Step 2 - Melt the chocolate and coconut oil in a double boiler or microwave until it is mostly melted. Remove from heat and stir until the chocolate is fully melted and smooth.
Step 3 - Dip a frozen banana into the chocolate, let the excess chocolate drip off, and then coat immediately in your chosen toppings.
Step 4 - Place the chocolate-covered banana on the parchment paper and repeat. Freeze for another 2 hours until solid and then enjoy!
Vicky’s Top Tip
Before you start dipping, have your toppings ready to go! As soon you cover the bananas in the melted chocolate, sprinkle or dip them in the toppings. This way they will stick on better before the chocolate hardens.
Substitutions and variations
Nut-Free: Skip the nut toppings and opt for seeds like sunflower or pumpkin seeds for a delightful crunch.
Refined Sugar-Free: Use vegan chocolate sweetened with coconut sugar, such as Hu, or another sweetener.
For a fun twist: Spread a thin layer of peanut butter, or nut butter of choice, on the banana before freezing.
Toppings
There's so many yummy toppings you can dip your frozen chocolate bananas in for extra flavor and crunch! Here's our faves:
- Chopped nuts - almonds, hazelnuts, pistachios...
- Coconut flakes or shredded coconut
- Freeze-dried raspberries or strawberries
- Hemp seeds
- Crispy rice cereal
- Cacao nibs
- Flaky sea salt
- Vegan sprinkles
Serving
Enjoy your chocolate covered frozen banana straight from the freezer, or let it soften for a few minutes for a softer texture.
Storage
You can keep your leftover chocolate covered bananas in the freezer for up to 1 month in an airtight container.
For extra protection from freezer burn, wrap them individually in plastic wrap and then store them in a freezer bag with the air gently squeezed out.
FAQs
Yes, you can prepare these chocolate-dipped bananas a day or two in advance and store them in the freezer until needed.
More easy dessert ideas
I hope you have fun making these chocolate covered frozen bananas! We love easy dessert recipes here at VDI, so be sure to make and enjoy some of our other chocolate treats too:
Recipe
Frozen Chocolate Covered Banana Popsicles
Ingredients
- 4 bananas just ripe but still firm
- 1 ⅓ cup (8 oz / 225 g) vegan dark chocolate chips or chopped
- 1 tablespoon coconut oil
Optional topping ideas
- chopped, toasted nuts
- coconut flakes or shredded coconut
- hemp seed hearts
- flaky sea salt
- freeze dried strawberries or raspberries
- vegan sprinkles
Instructions
- Line a baking sheet or tray that fits in your freezer with parchment or waxed paper.
- Slice bananas in half and insert a popsicle stick into the cut end. If you cut the bananas before peeling, you can hold onto the banana skin to make inserting the stick easier.
- Place the peeled bananas on the prepared sheet and freeze for 30 minutes.
- Melt the chocolate and coconut oil in a double boiler over a simmering pan of water until it is mostly melted. Alternatively, melt in a heatproof bowl in the microwave in 15 second intervals, stirring regularly.
- Remove from heat and stir until the chocolate is fully melted and smooth.
- Prepare any toppings you wish to use.
- Dip a frozen banana into the chocolate, let the excess chocolate drip off, and then coat immediately in toppings.
- Place the coated banana on the parchment paper and repeat until all bananas are covered in chocolate.
- Freeze for another 2 hours until solid and then enjoy!
Notes
Nutritional Estimate Per Serving
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x 
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