Chocolate Peanut Butter Frozen Bananas on a stick
These frozen chocolate covered bananas with peanut butter are THE perfect summer treat. Make them ahead so you can have them ready to go in the freezer when you want a quick (and healthy) treat!This recipe can easily be doubled. Just Multiply everything by 2.. or 3.. or 4!
Equipment
- 4 popsicle sticks
- 2 mason jars or other tall glass jars
- parchment paper (to prevent sticking)
Ingredients
- 4 bananas see notes on ripeness
- 2 cups all natural creamy peanut butter will only actually use ~¼-1/2 cup
- 1 ½ cups dark chocolate chips will only actually use ~¼-1/2 cup
- ¼ cup unrefined coconut oil
Topping ideas:
- unsweetened coconut flakes
- freeze dried strawberries
- chopped nuts almonds, cashews, etc.
- melted peanut butter or other nut butters
- all natural rainbow sprinkles
Instructions
- Line a flat plate with parchment paper. The parchment paper really helps to prevent the bananas from sticking to the plate, especially after it is frozen!
- Peel the bananas and chop off the ends so that they are ~4-5 inches long. This makes them easier for dipping. Save the rest of the banana in the freezer for a smoothie later!
- Stick a popsicle stick in the end of each banana. You can line the stick up to the banana before you poke it to make sure that stick doesn't come out the side!Make sure you leave room to hold on, I usually leave ~1 ½ inch "handle" sticking out
- Place your bananas on the parchment paper lined plate and freeze them for a couple of hours. You can see in the video I got busy that day, so I ended up freezing them overnight!
- Melt about 2 cups of peanut butter in a mason jar or other glass jar. You won't actually use 2 cups but you need the peanut butter to be deep enough to dip. Unless you find a very tall skinny jar then you might actually need less!
- Dip each of the bananas in the peanut butter. Depending on how thick you want the peanut butter layer, you can tap off some of the excess.
- Put your bananas back on the parchment paper lined plate and freeze them overnight. Don't worry about covering them up, they won't get freezer burned in this short amount of time.
- The next day, melt a mason jar with the 1 ½ cups of dark chocolate chips and ¼ cup coconut oil in the microwave. Make sure you stop the microwave every 30 seconds and stir it just until it is melted. If you let it run too long you can easily burn the chocolate.
- Dip each of the bananas in the chocolate.
- Place the bananas back on the parchment paper. The peanut butter will quickly freeze the chocolate, so if you want to add toppings it is best to add them right after you dip each banana in the chocolate!
- Eat them right away or store them in an airtight container in the freezer!
Video
Notes
The more ripe the banana is, the sweeter it will be, but make sure you don't use one that is too ripe because it can become very fragile when you try to put a stick in it!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1gCalories: 269kcalCarbohydrates: 33gProtein: 6gFat: 13gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 4gPotassium: 616mgFiber: 5gVitamin C: 11.9mgIron: 2mg
Tried this recipe?Let us know how it was!