Frozen Banana Pops
I've updated this post (on June 27, 2026) to include a peanut butter crunch coating. The vanilla coating is a bit finicky so instead I've been using peanut butter (or seed or nut butter coating) followed by crushed nuts (or seeds).The peanut butter pops are definitely sweet on their own. Feel free to add a drizzle of maple syrup or honey into the peanut butter before spreading it on the banana. If using unsalted peanut butter, add a pinch of salt (optional but good).For the banana pops, I recommend using ripe bananas with some brown spots. If you don't use my homemade chocolate and instead use commercial chocolate chips or chocolate, add about 2 tablespoons of coconut oil.
Servings: 8 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.
Video
