Frozen Banana Pops

bananas on white background with chocolate drizzle and banana

Since the ice cream place at the end of our street is shut down, and I’m trying to avoid going to the store on a whim, it’s been really hard to satisfy that craving. Hence, freezing some very ripe bananas dipped in peanut butter and chocolate for a sweet treat is amazing! I mean you can never actually beat ice cream, but these are TASTY! 

We tend to buy 3-4 bunches of bananas at a time. The ones we don’t end up eating we peel and freeze cut up into 3’s. We use them in smoothies, in banana bread, and in overnight oats every week :). 

Or now they will end up as banana popsicles…. we might need to buy more bananas…

Hope you enjoy!

bananas on white background with chocolate drizzle


Frozen Banana Pops

Print Recipe
Serves: 3


  • 3 bananas (ripe)
  • 6 popsicle sticks or candy sticks (you could also use wooden skewers cut to size!)
  • runny peanut butter (natural is usually nice and runny!)
  • plain or vanilla Greek yogurt
  • 2-4 oz semi-sweet chocolate (don't use chocolate chips! Try to use a block of baking chocolate or melting chocolate)



Peel bananas and cut in half. Stick sticks in the cut side of each banana part way in. Freeze until solid on a parchment lined baking sheet or reusable container (2 hours or so).


Once frozen, melt chocolate in microwave in 1 minute intervals, stirring between until melted. You can also use a double boiler - heat water in a pot, place a metal mixing bowl with the chopped chocolate overtop of the water and stir until melted and thin and runny. If it is too thick, you can add 1 tbsp of melted butter or melted coconut oil to thin it out.


Dip each banana half in either the yogurt, peanut butter, or melted chocolate (I spread the chocolate on mine, and didn't end up using all of the chocolate I melted- save this for another recipe!).


Drizzle each banana with a different topping (i.e. drizzle the peanut butter dipped bananas with chocolate, and the chocolate dipped bananas with peanut butter, the yogurt I found did not drizzle well even when thinned out).


Place in freezer for 5-10 minutes or until toppings have hardened.


Serve right out of the freezer, or remove from freezer and wait 5-10 minutes for best consistency.


Water is the arch nemesis of chocolate! Don't let any water get in your chocolate. Chocolate chips have stabilizers in them which don't allow chocolate to become runny and liquidy which is what we need for this recipe!

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