I’m here to share a delicious summer treat with you: Banana Pops! Chocolate covered peanut butter banana pops, to be exact. This recipe is sweet and refreshing, with a creamy interior, hard chocolate exterior, and crunchy peanut coating!
They’re refreshing for summer time, made with wholesome real-food ingredients. Vegan and gluten-free, and a much healthier alternative to ice cream pops on the market.
Now, let me tell you exactly how to make this recipe, so you can enjoy these Banana pops pronto!
These banana pops are:
- easy to make
- requires minimal ingredients
- sweet and refreshing
- creamy interior
- hard chocolate exterior
- crunchy peanut coating
- healthier alternative to store-bought ice cream pops
- perfect for summer!
You won’t believe just how easy this recipe is to make, and how tasty they are given the ingredients are simple and wholesome! This recipe pleases all kinds of eaters, from the vegans to the vegan-skeptics, and kids to adults!
As I mentioned, this recipe is a healthier alternative to store-bought ice cream pops, using frozen bananas in replace of ice cream. In fact, using frozen bananas for ice cream is a popular method for many healthy foodies to enjoy delicious light ice creams during the summer. Also known as “nice cream.”
Most often nice cream is blended in a high-speed blender or food processor until smooth, and can be flavoured with ingredients like cacao powder for chocolate nice cream, or matcha powder for matcha nice cream. This article by Kitchn explains the nice cream phenomena that you’re about to join.
For this recipe, we’re keeping the banana whole and dipping in chocolate for an ice-cream pop style treat, like a dilly bar!
How to make Banana Pops
There are 3 simple steps to making these banana pops.
The first step is preparing the bananas to become popsicles! To do so, we will peel the bananas and slice in half. Then we’ll insert a popsicle stick into the center like a traditional popsicle.
We’ll lay the banana popsicles onto a parchment lined cutting board (or tray) sized to fit in your freezer. It’s important to let the bananas freeze between layers so that things don’t get sloppy. I like to leave them in the freezer for at least 2 hours, preferably overnight.
Next, we’ll dip the banana popsicle into peanut butter sauce (made by warming natural peanut butter and coconut oil for drizzle consistency).
Lay the pops back onto a parchment lined cutting board and freeze for at least 1 hour.
Next, we’ll take the peanut dipped frozen banana and dip them into melted semi-sweet chocolate. Quickly sprinkle with chopped peanuts (the chocolate hardens fairly quick) and place back on the parchment lined tray. Freeze again for 30 minutes to 1 hour, until the chocolate coating is fully hardened.
And there we have it! You just made some sweet and decadent banana pops ready to be devoured!
I told you it was simple. 🙂
How to store banana pops
Store your pops in an air-tight freezer safe container.
How long do they keep?
Banana pops will keep the freezer for up to 2 months. (Although, I doubt they’ll last you this long. They’re SO addictive!)
Other recipes you might like:
If you’re digging this recipe, you might also like these healthy sweet treats:
- Chocolate Covered Stuffed Dates with Peanut Butter
- No Bake Chocolate Oat Bars
- Matcha Green Tea Nice Cream
Pin it on Pinterest!
Save this recipe for later! Pin it on Pinterest.
So there we have it, a delicious and wholesome recipe for easy banana pops that everyone will adore, young or old, vegan or not. They’re creamy and refreshing, made with simple real-food ingredients that you can feel good about indulging in.
I’ve no doubt you’re going to love this recipe as much as we do! And, if you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Chocolate Covered Peanut Banana Pops
- 4 large bananas
- 8 popsicle sticks
- 1/2 cup natural peanut butter (smooth)
- 2 tbsp coconut oil , divided
- 1 cup semi-sweet vegan chocolate chips
- 1/4 cup roasted peanuts , chopped
- Peel the bananas and cut each in half to make 8 banana pops. Insert a popsicle stick into the cut side, going in at least 2 inches, to make a sturdy base for holding.
- Place the banana pops on a parchment paper lined cutting board (or tray) sized to fit your freezer. Freeze the banana popsicles for at least 2 hours, preferably overnight.
- Combine the natural peanut butter and 1 tablespoon of the coconut oil in a mason jar, or small bowl, and microwave for 30 seconds. Whisk with a fork to combine the mixture into a runny texture. (If texture is still too thick, pop back in the microwave for 10 to 20 more seconds).
- Remove the banana pops from the freezer and dip one in the peanut butter, rolling and tilting the jar as needed to cover about 2/3rds of the bananas. Place back on the parchment lined cutting board and continue this process with all of the bananas. Freeze again for at least 1 hour.
- In a separate mason jar or small bowl, microwave the chocolate chips and remaining 1 tablespoon of coconut oil in 30 second increments until melted and smooth. Whisk together with a fork. Keep the chopped peanuts close by for the next step.
- Remove the banana pops from the freezer and dip one into the chocolate mixture, rolling and tilting the jar as needed to cover about 2/3rds of the bananas. Place back on the parchment lined cutting board and quickly sprinkle with the chopped peanuts. Continue this process with all of the bananas. When done, freeze again until the chocolate coating has fully hardened, 30 minutes to 1 hour.
VEGAN – GLUTEN-FREE – GRAIN-FREE – RAW/NO-BAKE – SOY-FREE