Banana Popsicles

lily mellow

Halved bananas frozen on wooden sticks, dipped in melted chocolate with coconut oil and rolled in sprinkles, coconut or chopped nuts. No oven, no molds, 15 minutes of prep. Naturally sweet and kid-approved.

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Freeze time 3 30

3 45

8 popsicles

175 kcal

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

Note 1 — Storage & meal prep : Serve within 10 minutes; don't refrigerate. Wrap each
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.