I love these chocolate banana pops! A super easy frozen treat that makes a healthier alternative to ice cream bars, you can make a big batch and have them in the freezer all summer. Use whatever chocolate you like and dress them up with your favorite toppings. We made ours plain, with toasted coconut and rainbow sprinkles. Chopped nuts, dried fruit or a decorative white chocolate drizzle would make great toppings too.
The bananas I used were home-grown, aren’t they cute? They’re from my parents backyard, from trees that we’ve had since I was a kid. They’re called Lady Finger bananas, and they’re much smaller than the ones you’ll find in the store. They also stay pretty green, as you can see. The ones pictured above were just getting ripe, and they start to yellow slightly, but not like the grocery store variety. I assure you, these are perfectly ripe, but they are on the firm side. You don’t want a floppy banana (no one like a floppy banana) since you’re going to be pressing a popsicle stick into them. Since you will likely be using standard bananas, I would recommend cutting them in half for this, they’re easier to dip when they’re shorter. But I have seen small varieties in stores, like the Costa Rican red banana, they’re about this size. But they do tend to be a little more expensive.
As for chocolate, use what you like. I used a mix of dark and milk. I prefer dark for something like this, but I sweetened it up a little for toddler-tastes. Also the reason I opted for sprinkles on some. I used about 3 chocolate bars (two dark, one milk) to give you an idea, but a bag of semi-sweet chocolate chips would work, or even a couple of hershey bars, if that’s what you’re into.
Below are the measurements and steps. It’s important to note, the bananas should be frozen before dipping in chocolate. Get set up: start with your bananas and insert your popsicle sticks. Lay them flat on a cookie sheet and pop them in the freezer for a couple hours. This will make everything easy when you assemble your chocolate banana pops. When you dip the frozen bananas in the warm chocolate, the chocolate will harden and firm up quickly, and you won’t smoosh and smudge the chocolate coating when you place it back on the cookie sheet to rest.
Chocolate Banana Pops
12 bananas (6, halved), on popsicle sticks, frozen
2 cups melted chocolate
toppings of choice
Melt your chocolate: place chocolate (chop if needed) in a microwave safe dish and microwave for 1 minute. Stir. Microwave in 30 second increments, stirring in between until melted and smooth. Dip frozen banana into chocolate, let excess drip and chocolate harden, about 15-30 seconds. If using toppings, dip in topping before chocolate becomes firm. Return to freezer until ready to eat, store in an airtight container.