These healthy chocolate covered banana pops are made with just four ingredients. Simple, refreshing and the perfect cool and creamy treat for summer.
This recipe brings me back! Chocolate covered banana pops were the ultimate treat as a child and they’re just as tasty as an adult! The best part is that these banana pops are super simple to throw together and the perfect recipe to bring your kiddos into the kitchen to help with.
I have a bit of a sweet tooth (which has heightened since becoming pregnant) so I always try to have healthy treats available so I can reach for an upgraded dessert instead of driving to the closest ice cream shop.
These chocolate covered bananas fit the bill and are perfect for these hot summer days when I could easily eat a pint of ice cream…
To prep, line a baking sheet with parchment paper. This prevents the chocolate from sticking to the pan and will make clean up super simple! Peel your bananas (a great job for kiddos) and cut each banana in half. Insert a popsicle stick or bamboo skewer into each piece of banana to make a banana popsicle. Arrange bananas on the prepared baking sheet and place in the freezer. Your bananas need to be frozen before moving on to the next step!
After patiently waiting for an hour or two while your bananas freeze, you can get your melted chocolate ready. If you have a double boiler, now is the time to get it out. If not, you can melt your chocolate in the microwave (see instructions in the recipe).
Dip each banana pop into the melted chocolate, sprinkle with chopped almonds or shredded coconut and return to the baking sheet. Repeat until all of your bananas are covered in chocolate and serve! The chocolate mixture should firm up pretty quickly after touching the frozen banana.
One tip: You definitely have to work fast when adding the toppings! The chocolate hardens quickly and once it’s hard the toppings won’t stick!
If you make these chocolate covered bananas, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers.