Banana popsicles are halved bananas frozen on wooden sticks for 3 hours, then dipped in melted chocolate and rolled in toppings. This banana popsicle recipe makes 8 pops from 4 bananas, with no oven and no molds. I first made them on a sticky July afternoon, when my three kids were lying on the kitchen floor and the freezer held nothing but peas.
Now it’s our summer ritual: I melt the chocolate, they decorate. Unlike our bite-sized chocolate covered banana bites, these are whole banana halves on a stick.
Why You’ll Love These Banana Popsicles
We buy a lot fewer boxes of ice pops since these showed up in our freezer. Here’s why.
- Real fruit on a stick. Half a banana per pop, frozen until it’s dense and creamy like soft-serve.
- Four ingredients, no machine. Bananas, chocolate, coconut oil and toppings. No blender, no molds, no oven.
- Kids can make them. Once the chocolate is melted, even my youngest decorates on his own.
- About 175 calories per pop, with 3 g of fiber and 285 mg of potassium.
Ingredients for Chocolate Banana Popsicles
Four ingredients and a few toppings. The banana is the “ice cream”, and the chocolate and coconut oil make the crisp shell.
Bananas and Sticks
Bananas. Use 4 medium bananas, yellow with light speckles and still firm. I usually say the riper the better, but very soft bananas get mushy and slide off the stick.
Wooden popsicle sticks. Use 8 food-safe sticks, about 4½ inches (11.5 cm) long. Wood grips frozen banana better than plastic.
The Chocolate Shell
Chocolate chips or melting wafers. Use 1½ cups (255 g). Semi-sweet is my everyday choice. Dark is less sweet, milk or white is sweeter. Use dairy-free chocolate for vegan pops.
Coconut oil. Use 1 tablespoon (14 g). It thins the chocolate for a smooth coat and sets into a snappy shell. Refined coconut oil has no coconut taste.
Peanut butter (optional). Use ¼ cup (64 g), warmed for 30 seconds. If you love this combo, try these no-bake peanut butter banana bites. Use sunflower seed butter for nut-free pops.
Toppings
Use about 2 tablespoons of each, in small bowls, ready before you dip.
| Topping | Lily’s tip |
|---|---|
| Rainbow sprinkles | Add within 30 seconds of dipping |
| Unsweetened shredded coconut | Toast for 3 minutes in a dry pan for a golden look |
| Chopped toasted peanuts or almonds | Chop fine so they stick |
| Crushed freeze-dried strawberries | Crush in a zip-top bag with a rolling pin |
How to Make Banana Popsicles
Fifteen minutes of hands-on time, the rest is freezer time. One rule: the bananas must be frozen solid before they touch the chocolate.
Prep and Freeze
- Line a baking sheet with parchment paper.
- Cut the bananas. Peel them, trim the tips and cut each one crosswise into 2 halves.
- Insert the sticks. Push a stick into the center of each flat end, about 2 inches (5 cm) deep.
- Freeze for 3 hours. Lay them flat on the sheet, not touching, and freeze at 0°F (−18°C) for at least 3 hours, or overnight.
Melt, Dip and Set
- Melt the chocolate. Put the chocolate and coconut oil in a tall, narrow microwave-safe glass, about 2½ inches (6.5 cm) wide. Microwave in 30-second bursts, stirring each time, until smooth (60 to 90 seconds).
- Dip. Take out 3 or 4 bananas at a time. Dip each one straight down into the glass, lift it out and turn it for 5 seconds to drip.
- Top right away. Add your toppings immediately. The chocolate sets in 30 to 45 seconds on the frozen fruit.
- Set. Lay the pops back on the sheet and freeze for 20 to 30 minutes, until the shell is hard.
Lily’s Tips for Crisp Chocolate Banana Pops
My first batch was a wide bowl, chocolate everywhere and two bananas sliding off their sticks. These fixed it.
- Use a tall, narrow glass. At 2½ inches (6.5 cm) wide, 1½ cups of chocolate is about 4 inches (10 cm) deep, enough to cover a banana half in one dip. For the last pops, tilt the glass. “I test every recipe at least three times in my kitchen before it goes on the blog.”
- Work in small batches. Frozen fruit gets wet as it warms, and chocolate won’t stick to it. Wipe off any frost with a paper towel.
- Re-warm the chocolate. If it thickens, microwave it for 10 to 15 seconds and stir.
- Save the bananas that split. Freeze them for the blender. Frozen bananas blend into ice cream in under 5 minutes with just a food processor.
Banana Popsicle Variations
Same method, new coatings, or a whole new format. Here’s how the options compare.
| Type | Format | Freeze time | Texture |
|---|---|---|---|
| Dipped banana popsicles (this recipe) | Banana half on a stick | 3 h 30 min | Crisp shell, creamy banana |
| Banana fudge popsicles | Popsicle molds | 6 h | Smooth and fudgy |
| Chocolate covered banana bites | Slices, no stick | 2 h | Bite-size, candy-like |
Banana Fudge Popsicles
Blend 2 ripe bananas (240 g), 1 cup (240 ml) of milk, 2 tablespoons (10 g) of cocoa and 1 tablespoon of maple syrup (optional) for 30 to 60 seconds. Pour into 6 molds (3 oz / 90 ml each), freeze for 1 hour, add the sticks, then freeze 5 more hours. Rather use a spoon? Try a creamy one-ingredient banana nice cream.
Sugar-Free Banana Popsicles
Use sugar-free dark chocolate chips and unsweetened toppings, or make the fudge version without syrup. That means no added sugar: half a banana still has about 7 g of natural sugar.
Chunky Monkey and Birthday Cake Pops
For Chunky Monkey, drizzle warm peanut butter on the banana, dip in dark chocolate and roll in chopped peanuts. For a party, use white chocolate and rainbow sprinkles.
How to Store Banana Popsicles
These live in the freezer from start to finish.
Counter: 0 days. Serve within 10 minutes, before the banana softens and the shell sweats.
Fridge: 0 days. The banana turns brown and mushy within a few hours.
Freezer: Up to 2 months. Wrap each pop in wax paper and store in a freezer bag. Let it sit 2 minutes before eating for a creamier bite.
Meal prep tip: On Sunday, I freeze a tray of undipped banana halves on sticks (up to 1 month in a bag) and dip a few at a time. Extra halves go into a cozy frozen banana smoothie.
Banana Popsicles FAQ
Short answers to the questions I get most.
At least 3 hours before dipping, then 20 to 30 minutes for the shell to set. That’s 3 hours 30 minutes in total.
The banana is wet. Take out only 3 or 4 at a time, wipe off any frost and add 1 tablespoon of coconut oil to the chocolate.
They’re a wholesome treat: about 175 calories, 3 g of fiber and 285 mg of potassium per pop. Use dark chocolate for less sugar.
Yes. Blend bananas with milk and cocoa, pour into molds and freeze for 6 hours (see Banana Fudge Popsicles above). For banana-flavored popsicles, swap the cocoa for a splash of vanilla.
From My Freezer to Your Summer Afternoons
A few bananas, a bag of chocolate chips, and 15 minutes of real work. Hand your kids the sprinkles and let them make a little mess.
Tag me on Instagram @eatwithmellow or leave a star rating below. I read every single one.
If you love this, try our healthy banana chocolate bites or easy 3-ingredient banana cookies next!
Love, Lily 🍌
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Banana Popsicles
Equipment
- Large rimmed baking sheet
- Parchment paper
- Wooden popsicle sticks (4½ in / 11.5 cm)
- Tall narrow mason jar or glass, microwave-safe
- Small bowls for toppings
- Zip-top freezer bags
Ingredients
BASE
- 4 medium bananas about 470g peeled, yellow with light speckles, still firm
CHOCOLATE SHELL
- 1 ½ cups 255g chocolate chips or melting wafers
- 1 tbsp 14g virgin or refined coconut oil
- ¼ cup 64g creamy peanut butter, warmed (optional)
TOPPINGS (about 2 tbsp each, choose 2 or 3)
- 2 tbsp 25g rainbow or chocolate sprinkles
- 2 tbsp 10g unsweetened shredded coconut
- 2 tbsp 18g finely chopped toasted peanuts or almonds
- 2 tbsp 4g crushed freeze-dried strawberries
- 2 tbsp 15g granola, small clusters
Instructions
- Line a large baking sheet with parchment paper.
- Peel the bananas, trim the tips, and cut each one crosswise into 2 halves.
- Insert a wooden stick into the center of each flat end, about 2 inches (5cm) deep.
- Freeze the bananas flat on the sheet, not touching, for at least 3 hours at 0°F (−18°C), or overnight, until solid.
- Melt the chocolate and coconut oil in a tall, narrow microwave-safe glass in 30-second bursts, stirring after each, until smooth, about 60–90 seconds total.
- Dip 3–4 frozen bananas at a time straight into the chocolate. Lift and turn for 5 seconds to allow excess chocolate to drip off. Optionally, drizzle with warm peanut butter first.
- Immediately add the sprinkles, coconut, or nuts within 30–45 seconds.
- Freeze the dipped banana pops on the sheet for 20–30 minutes, until the chocolate shell is completely hard.
- Serve straight from the freezer, or let rest for 2 minutes for a creamier bite.
Notes
pop in wax paper and store in a freezer bag for up to 2 months. Undipped banana
halves on sticks keep up to 1 month in the freezer; dip them as needed. Note 2 — Substitutions : Dairy-free chocolate and vegan sprinkles for vegan. Sunflower
seed butter and nut-free toppings for nut-free. Sugar-free dark chocolate + unsweetened
toppings for no added sugar. Check sprinkles and granola labels for gluten-free. Note 3 — Dipping technique : Use a glass about 2½ in (6.5cm) wide and 5 in (13cm) tall.
When the chocolate level drops, tilt the glass and spoon chocolate over the top.
If it thickens, microwave 10 to 15 seconds and stir. Wipe any frost off the bananas. Note 4 — Nutrition : Estimated for 1 pop with semi-sweet chocolate (about 20g of
chocolate per pop, leftover in the glass not counted) and 1 tsp sprinkles, without
peanut butter.
