Chocolate Covered Banana Popsicles are a healthy no bake dessert! These fruit pops are covered in luscious chocolate and coated in crunchy toppings for the ultimate gluten free and vegan treat!
I was a kid with a serious love for bananas. During the sweltering summer months, I would bypass the popsicles in the freezer in favor of my favorite frozen fruit. I would either ask my dad to peel me a frozen banana to eat as a popsicle, or persuade my mom to make me a homemade banana milkshake, which consisted of two simple ingredients: frozen bananas and a splash of milk.
You could take me to Dairy Queen or entice me with some Baskin Robbins, but nothing beat a creamy frozen banana, in my book.
Since I was a frozen banana loving kiddo, I thought that these Chocolate Covered Banana Popsicles would need to be tested for flavor by someone who grew up with less banana inclined tastebuds. After making these pops for the official guinea pig of Catching Seeds (aka my husband) and disappeared from our freezer in 3 days flat, I knew we had hit the jackpot.
Since these Chocolate Covered Banana Popsicles put on quite the disappearing act, it’s a good thing that they are a snap to make!
Simply peel ripe bananas (the riper the bananas, the sweeter your Chocolate Covered Banana Popsicles will be), half them, and insert a popsicle stick. Place them on a tray and freeze for a couple of hours. Dip them in chocolate, roll them in crunchy toppings, and you are done!
One of my favorite things about these Chocolate Covered Banana Popsicles is how customizable they are. They could be dipped in dark chocolate, white chocolate, and even peanut butter chips for different flavor combinations.
And then the topping, we’re only limited by our imaginations! Any nut, seed, candy, cereal, or sprinkle will do. I recommend raiding your cupboards for any leftover bits that can be used up in this recipe.
- 4 ripe bananas
- 2 cups chocolate chips
- 1 cup toppings of choice I love toasted coconut, chopped cashews, and roasted cacao nibs with salt
Line a baking tray with parchment paper. Peel the bananas and cut them in half hamburger style. Stick a popsicle stick in the cut end, so the bananas resemble popsicles, and place them on the parchment lined tray. Freeze for 4 hours or until solid.
Once the bananas are frozen, add the chocolate into a glass bowl and microwave on 50% power for 1 minute. Stir and microwave on 50% at 30 second intervals, stirring at every stop, until the chocolate is melted. Dip the bananas into the chocolate and then coat them quickly with toppings. Place them back on the baking tray and place them back in the freezer until the chocolate has firmed up and the bananas are frozen solid. Serve.