Why You’ll Love This Recipe
You know how food phases go, right? When you eat something that makes you think about eating it all the time… and then you do? That’s been us lately with frozen bananas. My husband’s been detouring through town just to buy them, and my kids have started negotiating chores for banana rewards. I had to start making them at home!
Here’s the good news: these bananas on a stick are as easy as they are crowd-pleasing. And they’re healthier than most desserts, especially if you use high-quality dark chocolate and a variety of wholesome toppings like coconut, granola, or nuts.
Plus, once you try a few batches, you’ll learn all the tricks for smooth chocolate, sweet bananas, and toppings that actually stick.
If you love make-ahead desserts or freezer-friendly snacks, also check out my banana ice cream sundaes or try making dairy-free ice cream for another healthy treat.
Ingredients You’ll Need
No exact measurements required here, just ingredients that play well together.
- Large ripe bananas: Look for bananas that are well-speckled, but not overripe or mushy. Overripe, black bananas that will ooze after they’ve been covered in chocolate; save those for banana bread.
- Popsicle sticks: Or use candy apple sticks or bamboo skewers.
- Dark chocolate chips or pieces: I used Dagoba 72% chocodrops. They melt smoothly and harden with a great snap. Other good options include Guittard Extra Dark, Enjoy Life Mega Chunks (for dairy-free), or Valrhona if you want to splurge.
- Coconut oil or unsalted butter: This thins the chocolate slightly for a better coating.
- Toppings (optional): Toasted coconut, finely chopped nuts, crushed granola, or even peanut butter chips.
How to Make Bananas on a Stick
Step 1: Insert stick into unpeeled banana, then peel and freeze on parchment paper.
Step 2: Melt chocolate and oil in a double boiler or bowl over simmering water.
Step 3: Arrange toppings in shallow containers.
Step 4: Spoon chocolate over frozen banana, let excess drip, apply toppings. Refreeze until hardened. Store in the freezer.
For more freezer-ready desserts, take a peek at my green monster popsicles or orange juice sherbet.
How to Make Perfect Chocolate-Covered Bananas
Here’s what I’ve learned from testing (and retesting) these all summer:
- Speckled bananas = best flavor. Just don’t go too ripe, or they’ll get mushy after freezing.
- Stick first, then peel. Prevents bananas from splitting under pressure.
- Freeze bananas before dipping. This makes the chocolate harden instantly and avoids mess.
- Add a little oil or butter to the chocolate. It creates that perfect chocolate shell.
- Spoon, don’t dunk. Dipping seizes the chocolate quickly. Spoon-coating is smoother.
- Work fast with toppings! They won’t stick if the chocolate hardens before rolling.
These are so fun for kids, but also feel a little elevated when topped with toasted coconut or chopped almonds.
Recipe FAQs
Yes! Banana slices on toothpicks or mini skewers are great for bite-sized treats. Just freeze them well before dipping.
Use dark chocolate chips (60–72% cacao) or chopped chocolate bars. Stir in a little coconut oil or butter to create a smooth, dippable coating.
They need to go on immediately after the chocolate coating while it’s still soft. If the chocolate hardens, toppings won’t adhere.
Place the frozen bananas in an airtight container with layers of parchment paper in between. They’ll keep well in the freezer for up to 2 weeks.
These bananas on a stick are pure summer joy; cool, customizable, and surprisingly wholesome. Make a big batch, stash them in the freezer, and enjoy a sweet, no-fuss treat anytime the craving strikes. If you try them, let me know your favorite topping combo in the comments below!
You might also love my chocolate peanut butter banana oatmeal smoothie. Another banana-chocolate win.
More Frozen Sweet Treats Recipes
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Frozen Bananas on a Stick (Better Than Store-Bought!)
Ingredients
- 5 large ripe, well-speckled bananas (or up to 7 small bananas)
- 10 popsicle sticks or candy apple sticks, I used both here.
- 2 cups good quality chocolate pieces, I used Dagoba 72% chocodrops — dark chocolate contains antioxidants and less sugar than semisweet or milk chocolate
- 2 Tablespoons unrefined coconut oil or unsalted butter
- Topping ideas: toasted coconut, finely chopped nuts, crushed granola
Instructions
- Cut the UNPEELED bananas in half and insert a popsicle stick into the cut side of each banana. Peel the bananas and arrange in one layer on a parchment or wax paper-lined baking sheet. Put the baking sheet in the freezer and freeze bananas until firm, at least 30 minutes, but ideally a few hours.
- In a double boiler, or in a heat-proof bowl set atop a pot of simmering water, melt the chocolate and coconut oil, stirring frequently until smooth.
- If using toppings, arrange in shallow containers before starting.
- Remove bananas from freezer and one at a time, hold a banana over the melted chocolate and spoon chocolate over the banana until completely coated. Allow excess to drip back into bowl. Before chocolate completely hardens, roll in topping of choice and return to baking sheet.
- Repeat with all the bananas and return baking sheet to the freezer until chocolate is completely hardened, just a few more minutes. Serve immediately or store in a container in the freezer up to two weeks.
Notes
- Speckled bananas = best flavor. Just don’t go too ripe, or they’ll get mushy after freezing.
- Stick first, then peel. Prevents bananas from splitting under pressure.
- Freeze bananas before dipping. This makes the chocolate harden instantly and avoids mess.
- Add a little oil or butter to the chocolate. It creates that perfect chocolate shell.
- Spoon, don’t dunk. Dipping seizes the chocolate quickly. Spoon-coating is smoother.
- Work fast with toppings! They won’t stick if the chocolate hardens before rolling.
Like this recipe? Rate & comment below!
A helper for the toppings is very useful! Be fast with the chocolate and toppings.
great tips!!
Thank you for addressing this “simple” confection. It is easy if following your steps. I only looked for help and read this after doing every single thing wrong. lol. I have 3 cups of seized chocolate and some thawed black bananas oozing on the counter waiting to become banana bread. Live and learn. Thanks for this page!!
Janet, how do you think I have all these tips for you? I’ve made all the mistakes, too! Enjoy the banana bread 🙂
Banana and chocolate are one of my favorite flavor combinations. My bananas happen to have the perfect speckle on them and I happen to have all the ingredients so I was able to make these for us They were the perfect treat for after dinner and the perfect size. My daughter did not read your post but actually said to me that the bananas should have candy or sprinkles on them! I told her that would defeat the purpose of a more healthy treat. I used coconut, almonds and pecans as toppings. The funny thing is, she doesn’t even like things that are too sweet. 🙂 I can’t wait to have a party and make these.
So fun at parties — everyone goes crazy for them and they are an easy do-ahead dessert!
These are so easy, and so delicious! We used chopsticks from Japanese takeout instead of popsicle sticks, and it worked great!
You’re so clever! I never would have thought of the chopstick idea. That’s how they served the mini ones at the party.
Hi Pamela! I cannot wait to try these!!! Have you ever posted your chocolate chip oatmeal cookies? I would love to get that recipe as I missed that class. Thanks!
Warning: addictive! Yes, posted those cookies right here:
https://pamelasalzman.com/chocolate-chip-oatmeal-cookies/
Perfect for lunch boxes and soccer snacks — enjoy!
I made these last night to bring to a party today…I hope they travel well. I will let you know, they look delicious!
They’ll be the hit of the party — just put them in the freezer as soon as you get there.
I can’t wait to try these! Frozen bananas have always been my favorite and I never tried to make them!
Make them with the kids — super fun activity!
I ate 2 of these the other night and could have more. So delish! I love the idea of making them bite size.
At the party, they cut chopsticks in half and used those as the sticks for the bite-sized bananas. Adorable!
is there a way to print the recipe only. Without the 1st page of Pamela’s reasons and techniques.
where is the reply
Yes, of course! Above the lead photo are links that say “comments”, “share”, “email”, and “print recipe”. If you click on “print recipe” you will only get the recipe and none of the blog. Let me know if you have trouble. Thanks!