I'm not going to grouse about how it still feels like early spring in Seattle, and how it rained this weekend. Instead, I will tell you about our latest treat in the freezer, that I can't seem to make enough of. This is one of the best summer treats I can think of to make at home. These frozen dipped banana pops are so easy to make you must give it a try if you like bananas.
I didn't experience a frozen dipped banana pop until I was in my 20's, while biking around Martha's Vineyard, a beautiful island off the New England coast. We stopped at a local grocery store and noted this unique treat among all the ice cream pops and cups. I couldn't imagine why this frosty treat was not an option on the ice cream truck menu, which is my greatest exposure to quick, cold treats on a hot, sunny day. It seemed like it fit right in with fudge popsicles.
I updated this post on June 27, 2026 to include a peanut butter crunch coating. The vanilla coating is a bit finicky so instead I recommend a peanut butter (or seed or nut butter coating) followed by crushed nuts (or seeds). The peanut butter pop goes straight into the freezer after coating it, however you'll need to freeze the banana for a few hours before dipping it in melted chocolate.
To get really decadent, you can dip the peanut butter coated pops in chocolate and then dip them in the crushed peanuts. You can also make a white chocolate dipped banana by replacing the chocolate chips with white chocolate chips. Store these pops in the freezer for any time you need a cool treat. Enjoy!
Frozen Banana Pops
Ingredients
Banana pops
- 4 bananas ripe with some spots
- 8 ice cream pop sticks wood or others
- a few tablespoons of chopped nuts optional
Chocolate coating
- ¾ cup homemade chocolate chips
Vanilla coating
- ¼ cup raw cashews or sub with sunflower seeds
- ¼ cup water
- 1 tablespoon maple syrup honey or other sweetener
- 1 teaspoon vanilla extract or the seeds from one vanilla bean
- ¼ cup coconut oil
Peanut butter coating
- ¼ cup peanut butter creamy or crunchy, unsalted or salted; see recipe notes
Instructions
- Peel the bananas and slice each of them in half.
- Slide a popsicle stick in each half, about halfway through, and then freeze them for a few hours.
Chocolate coating
- Make the chocolate coating by melting all the ingredients for that coating in a bowl over hot water, or in a microwave.
- Let the coating cool for a bit and then dip each banana in the coating, swirling it around to coat it evenly.
- Optionally, dip the coated banana in chopped nuts and then place it on parchment paper (or other non-stick surface) in the freezer for at least 5 minutes (and store in the freezer, covered).
Vanilla coating
- Combine all the ingredients except the coconut oil, into a high-speed blender and blend until creamy and there is no trace of nuts.
- Add the resulting cashew cream to a bowl and place it over hot, simmering water.
- Add the coconut oil, and stir until completely melted.
- Cool for a bit and dip the bananas in it before freezing them again for at least 5 minutes. Store in the freezer, covered.
Peanut butter coating
- Spread the peanut butter on the banana to coat it.
- Dip it in the crushed peanuts.
- Freeze for a few hours.
- Optionally, you can also coat it with chocolate.
Kim S says
Do you think I could use cocoa butter instead of coconut oil in the vanilla version to make them chocolate and also SCD legal?
Yes, I think cocoa butter will work. Sorry this message is years late!
Shannon Brown says
Thank you! I used to get frozen bananas when I visited the San Diego Zoo on vacation as a kid. I looked forward to getting one when I was there. I'm going to really enjoy these.
I lived in the Seattle area and remember one year when summer never really got out of the gate. I'm now in Nashville and we broke the all-time record high on Friday when we hit 109. Enjoy Seattle 🙂
Wow, 109! Crazy. (sorry this message is years late!)
Carla says
I guess you store these frozen b/c the recipe is for "frozen" bananas. I'd like to try the coating for low carb cake pops -- will the coating hold up (stay hardened) at room temp?
Erica says
It might not - the reason it sticks so well is that it freezes on contact with the frozen bananas.
Carole says
I'll have to give these a try, with maybe a modification or two. I have to use dark chocolate! lol
Jeri says
My first ever frozen banana was at Disneyland when I was about 8. Since the temperature here in CA is hitting close to 100 this recipe is in perfect timing. Have never seen a vanilla or white chocolate version. May have to try those first.
Sheila Holland says
You continue to delight with you innovative recipes for all us SCD-ers. Thanks for all your generosity and sharing.
Erica says
My pleasure 🙂
Jerry says
Sounds like a wonderful easy but delicious snack. I believe almonds may compliment quite well with the chocolate and bananas.
Erica says
Yes, almonds go great 🙂
Allie Brown says
These look DELISH! 🙂 What a fun treat for us SCDers out there! Thanks!!
Erica says
Your welcome Allie! Just read your bio - my son is a red head as well - very special place in my heart for red-heads 🙂 Be well.
Allie Brown says
Oh really? How magical!! 🙂 I love seeing other red-heads. It makes me smile, there's always a special connection! Thank you, Erica. I'm on the road to wellness & so far, it's been a success!! Thanks for all your SCD recipes!
Nikki says
My favorite! I've only done chocolate banana pops, I'll have to try the vanilla. Thx for sharing.