Description
These Chocolate Covered Banana Pops are delicious and easy-to-make frozen treats, perfect for a refreshing dessert or snack. Ripe bananas are dipped in melted vegan chocolate and topped with a variety of crunchy and flavorful toppings like chopped peanuts, shredded coconut, granola, cacao nibs, and flaky salt. These pops are a fun, healthy, and naturally sweet treat that can be enjoyed immediately or stored frozen for later indulgence.
Ingredients
Scale
Main Ingredients
- 6 ripe bananas (should have some spots, but still be firm)
- 8 ounces (225 g) chopped high-quality vegan chocolate
- 1 1/2 tablespoons refined coconut oil
Toppings (Optional)
- Chopped peanuts
- Shredded coconut
- Granola
- Cacao nibs
- Flaky salt
Instructions
- Prep: Line a baking sheet with parchment paper. Peel the bananas and cut each banana in half. Insert a popsicle stick or wooden skewer into the cut side of each banana half. Arrange them on the baking sheet, spacing them apart evenly, and place the tray in the freezer for at least 4 hours or up to 2 days to freeze completely.
- Melt the Chocolate: Choose your preferred melting method – microwave or double boiler – to melt the chocolate with coconut oil.
- Microwave: Combine the chopped chocolate and coconut oil in a microwave-safe bowl. Microwave on high for 60 seconds, then stir well. Continue microwaving in 20-second intervals, stirring each time, until the mixture is smooth and fully melted.
- Double-Boiler: Fill a saucepan with a small amount of water and bring to a simmer. Place a heatproof glass bowl over the saucepan without touching the water. Add the chopped chocolate and coconut oil to the bowl. Stir frequently until the chocolate and oil have melted into a smooth mixture.
- Dunk and Decorate: Remove the frozen banana pops from the freezer. Dip each banana half into the melted chocolate, allowing any excess chocolate to drip off. While the chocolate is still wet, sprinkle with your choice of toppings such as chopped peanuts, shredded coconut, granola, cacao nibs, and a pinch of flaky salt.
- Serve: Enjoy the banana pops immediately for a softer texture or return them to the freezer to harden the chocolate coating and enjoy later as a refreshing frozen treat.
Notes
- Use ripe bananas for the best natural sweetness and texture—bananas with brown spots are ideal but should still be firm to hold the popsicle sticks.
- Refined coconut oil is preferred as it has a neutral flavor and helps the chocolate coating set smoothly.
- You can customize the toppings to your preference or omit them for a simple classic chocolate-covered banana.
- If storing in the freezer, place the banana pops in an airtight container or wrap individually to prevent freezer burn and absorption of odors.
- This recipe uses vegan chocolate, making it suitable for vegan diets.
