Frozen Banana Pops
Banana halves on sticks dipped in melted chocolate, rolled in chopped peanuts and frozen until firm.
Make Ahead and Storage
Keeps in the freezer for 2 weeks in an airtight box with baking paper between the pops.
Making Frozen Banana Pops
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Halve the bananas, push a stick into the cut end of each and freeze on a lined tray for 2 hours.
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Melt the chocolate with the oil in a bowl over a pan of hot water, stirring until smooth. Cool for 5 minutes.
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Dip each banana in the chocolate, turning to coat, and roll in the peanuts straight away.
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Return to the lined tray and freeze for 1 hour until firm.
Related guide: Prep, cook and total time.
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Worth Knowing
- Freeze the bananas until hard before dipping.
- Work quickly once they leave the freezer.
- Add the oil so the chocolate sets in a thin shell.
- Swap the peanuts for sprinkles if you prefer.
Behind the Recipe
Freeze the bananas first. That is the short sharp rule for this recipe, because a banana dipped in chocolate while still soft slides off the stick and the coating never sets. A properly frozen banana grips the chocolate and cools it in seconds.
Peel and halve the bananas, push a stick into the cut end of each half and freeze them on a tray lined with baking paper. They need at least 2 hours before dipping. Work quickly once the bananas are out of the freezer. They begin to soften in a minute or two.
Melt the chocolate gently, over a pan of hot water or in short bursts in the microwave. Add a teaspoon of oil to make it thin enough to coat evenly and set with a thin, crisp shell.
Roll in nuts immediately, while the chocolate is wet, then return to the freezer to set. Very ripe bananas are sweeter, but firm ones hold their shape better. Pick ones that are yellow with a few spots, not fully brown.
Serving Ideas
Vanilla ice cream · Fresh berries · Hot coffee
Questions About Frozen Banana Pops
How long does Frozen Banana Pops take to make?
10 minutes of preparation and of cooking, plus 3 hours of Freezing, so allow 3 hours 10 minutes from start to finish. The recipe serves 6.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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