Frozen banana pops are a quick treat you can prepare with minimal ingredients and virtually no baking. Children enjoy assembling and decorating them, while adults appreciate how little time and money they require. Below you’ll find ingredient suggestions, clear instructions, and tips for melting chocolate and keeping toppings tidy.
Frozen Banana Pops
Serves: About 28 pops
Prep time: 15 minutes active + 1 hour freezing + time for dipping
Ingredients
- 1 (16 oz) package Candy Quick chocolate coating, or 1½ packages chocolate chips melted with ½ tsp vegetable shortening (optional)
- 7 ripe but firm bananas
- 28 medium-sized sucker sticks or wooden popsicle sticks
- Toppings (about 3 cups total): sprinkles, crushed Oreos, chopped toffee, shredded coconut, chopped nuts, mini chocolate chips
Instructions
1. Peel the bananas and cut each one into four equal pieces. Arrange the pieces on a 9×13 pan lined with wax paper or parchment so they are not touching.
2. Push a sucker stick into the center of each banana piece. Make sure the sticks are straight and centered so the pops are easy to dip. Place the pan in the freezer for about 1 hour, or until the banana pieces are thoroughly frozen and the sticks are securely embedded.
3. Prepare your chocolate coating. If using a microwave melting tray, warm the Candy Quick in short intervals—30 seconds at a time—stirring between each interval. Chocolate can burn quickly, so remove it from the heat while a few small unmelted pieces remain and stir until smooth. If melting chocolate chips, microwave in 20–30 second bursts with stirring, or melt over a double boiler, adding a small amount of vegetable shortening if desired for a smoother coating. Transfer the melted chocolate to a tall, narrow measuring cup or bowl that is easy to dip into.
4. Portion toppings into small bowls so they are ready. Having the toppings prepared and within reach makes the dipping process fast and less messy.
5. Working quickly, dip each frozen banana piece into the melted chocolate, turning to coat evenly. Chocolate will begin to firm up as it cools, so do one at a time if needed. Immediately roll or press the coated banana into a topping bowl so the decorations stick before the chocolate sets.
6. Place each finished pop back onto the wax paper-lined pan. When all pops are coated and decorated, return the pan to the freezer for at least 15–30 minutes so the chocolate fully hardens.
7. Store leftover pops in an airtight container or sealed freezer bag in the freezer. They are best eaten within a week for optimal texture, although they will keep longer if sealed well.
Tips & Variations
- For variety, drizzle white chocolate or colored candy melts over dark chocolate for a decorative finish.
- Use nut butters or yogurt-based coatings for an alternative to chocolate, remembering that thicker coatings cling better when the banana is fully frozen.
- To avoid slipping while dipping, hold the stick with a cloth or paper towel if your hands get cold or sticky.
- If you prefer softer centers, dip the bananas after only 30–45 minutes in the freezer rather than waiting until they are rock-solid.
Store any leftovers in the freezer and enjoy these easy, kid-friendly treats whenever you need a cool snack.
Recipe adapted from Jamie Cooks It Up!