These chocolate covered bananas are the ultimate summer treat — creamy, crunchy, and made with just 4 ingredients. Easy, kid-friendly, and endlessly customizable!
This recipe brings me back to my childhood! Chocolate covered bananas were one of my favorite treats as a kid — and honestly, they’re just as delicious as an adult. Now that I have kiddos of my own, it’s so fun to share these nostalgic recipes with them and create new memories together.
I have a bit of a sweet tooth, so I’m always on the lookout for healthier desserts I can grab instead of making a run to the ice cream shop. These chocolate covered bananas fit the bill perfectly, especially on those hot summer days when I could easily polish off a pint of ice cream.
If you love frozen treats, you should also check out my frozen banana snickers and chocolate peanut butter banana bites — both are next-level!
Why You Gotta Try This Recipe
- Quick to make – Just a few simple steps and a short freeze time. Perfect when you want a healthy treat without spending a ton of time in the kitchen.
- Totally customizable – Go wild with your favorite toppings. I love chopped nuts, shredded coconut, or sprinkles, but the options are endless!
- A healthier treat – Made with real fruit and dark chocolate, these pops are creamy, satisfying, and a healthier way to curb your sweet tooth.
- Kid-approved – These banana pops are such a hit with kiddos! Let them help dip and decorate—it’s a fun and healthy kitchen activity.
Ingredients Needed
You only need 3 main ingredients for these frozen banana pops, plus your favorite toppings. I bet you already have everything in your kitchen!
- bananas – you’ll want ripe but still firm bananas so they hold up well when frozen and dipped. I cut them in half to make mini pops.
- chocolate chips – I recommend using dark chocolate chips. I like Lily’s or Enjoy Life chocolate chips. I melt the chocolate in the microwave for ease — no double boiler needed!
- coconut oil – this helps thin the melted chocolate, making the bananas easier to dip. It also helps the chocolate harden once frozen.
- toppings – my go-to toppings are sprinkles, chopped nuts and shredded coconut, but feel free to use whatever you love!
The Best Topping Ideas
This is where the fun really begins. These chocolate covered bananas are super customizable and easy to make your own with your favorite toppings. Here are a few of my favorite topping ideas to switch things up:
- Chopped nuts – almonds, peanuts, pistachios, cashews, hazelnuts… the salty-sweet combo with dark chocolate is so good.
- Seeds – try sunflower, chia, hemp, or sesame seeds.
- Crushed pretzels
- Sea salt
- Freeze-dried fruit
- Sprinkles
- Shredded coconut
- Mini chocolate chips
- Cacao nibs
- Crushed cookies or graham crackers
- Drizzle of nut/seed butter – peanut butter, almond butter, tahini… all work beautifully!
- Drizzle of caramel sauce – try my date caramel sauce for a naturally sweetened version.
- Granola – try my homemade granola or coconut granola for some added crunch.
How to Make Chocolate Covered Bananas
Step 1: Peel your bananas and cut each banana in half.
Step 2: Insert a popsicle stick or bamboo skewer into each piece of banana to make a banana popsicle.
Step 3: Arrange bananas on the prepared baking sheet and place in the freezer. Your bananas need to be frozen before moving on to the next step!
Step 4: Melt your chocolate chips and coconut oil in the microwave in 30 second increments until melted. You can also use a double boiler if you prefer.
Step 5: Dip each banana pop into the melted chocolate.
Step 6: Sprinkle with chopped nuts, sprinkles, shredded coconut or toppings of choice and return to the baking sheet. Repeat until all of your bananas are covered in chocolate and serve!
Brittany’s Recipe Tips!
- Place bananas on parchment: This prevents the chocolate from sticking to the pan and will make clean up super simple!
- Make sure bananas are frozen: You want to make sure your bananas are nice and frozen before dipping them in the chocolate. Here is my full tutorial on how to freeze bananas.
- Don’t skip the coconut oil: It makes the melted chocolate smoother and easier to coat the bananas.
- Work quickly: You definitely have to work fast when adding the toppings! The chocolate hardens quickly and once it’s hard the toppings won’t stick!
- Sprinkle, don’t roll: Sprinkle toppings on right after dipping. Rolling can cause the warm chocolate to smear or slide off.
- Involve your kiddos: This is the perfect recipe for kids. Let them peel the bananas, insert the popsicle sticks, and dip and decorate their own banana pops — it’s a fun, hands-on activity that encourages creativity and healthy snacking.
How to Store
Once the chocolate has fully set, transfer your banana pops to a sealed freezer-safe container or bag. I like to line the container with parchment paper to keep them from sticking together.
They store well in the freezer for up to 3 months in an airtight container. When you’re ready to enjoy, let them sit at room temp for a minute or two to slightly soften before taking a bite.
More Frozen Treats To Try
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Prepare a small baking sheet by lining with parchment paper.
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Peel each banana. Discard peels and cut each banana in half.
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Insert a bamboo skewer or popsicle stick into each banana half.
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Lay bananas on baking sheet and freeze for 1 hour or until bananas are frozen.
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Melt the chocolate and coconut oil together. You can use a double-boiler or microwave for this. For the microwave, add chocolate and coconut oil into a microwave safe bowl. Heat for 1 minute, stir and continue to heat in 30 second increments until chocolate is completely melted and smooth.
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Dip each frozen banana half into the melted chocolate, coating as much of the banana as you’d like. Sprinkle with toppings of choice to decorate. Do this quickly because chocolate hardens fast.
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Place chocolate covered banana back on parchment lined baking sheet and continue this process until all the bananas are coated. Enjoy immediately or store in the freezer for later.
Prevent your screen from going dark
- Storage: Once the chocolate has set, transfer the banana pops to a sealed freezer-safe container lined with parchment to prevent sticking. They’ll keep in the freezer for up to 3 months.
Serving: 1 banana pop (w/ chopped almonds) | Calories: 190kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Potassium: 358mg | Fiber: 4g | Sugar: 16g
Nutrition information is automatically calculated, so should only be used as an approximation.
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