These Chocolate Covered Bananas are frozen into popsicles that are so easy to make and so seriously fun. And they’re covered with a super creamy chocolate pudding that has the best texture. You need about 10 minutes to prep these, then the freezer does the rest!
Chocolate-Covered Bananas
I grew up eating frozen chocolate-covered bananas and I’ve been having so much fun recreating the treat for my own kids. We love making these as a fun summer snack or as a way to use up ripe bananas whenever we find ourselves with too many…and I don’t have the energy to bake them into Banana Bread Muffins or bread!
These are easy to make and they freeze quickly—so the kids won’t need to wait hours to enjoy them.
The coating on these pops is Chocolate Avocado Pudding, which means that it’s super creamy, very easy to bite into, and it’s a perfect choice for little kids.
Ingredients You Need
To make this recipe you’ll need the following ingredients. This is meant to help you know what to look for at the store.
- Ripe Avocado: This helps the pudding be creamy and not freeze solid. You can also use frozen avocado if that’s simpler for you.
- Plain whole milk Greek yogurt: This also adds to the creaminess. You can use regular yogurt if that’s what you have, though the texture will be a little less creamy.
- Cocoa powder: I usually use Hershey’s Special Dark cocoa powder.
- Maple syrup: Maple syrup (or honey for kids over age 1) helps balance the flavors from the cocoa powder and avocado.
- Pure vanilla extract
- Bananas: You’ll want to use ripe, but firm bananas for this recipe.
- Paper lollipop sticks: These are a great option for making banana pops, though you can use popsicle sticks if you prefer.
- Sprinkles: You can top the pudding mixture with sprinkles before freezing for an extra fun touch. This is optional.
TIP: I use the pudding to coat the bananas as a way to have lots of flavor and low added sugars. Plus, it’s super easy to make and it’s a fun way to serve up healthy fats from avocado.
Step-by-Step Instructions
Here’s a look at the basic process for making this healthy dessert. Scroll down to the end of this post for the full information.
- Make the pudding by blending the avocado, cocoa powder, maple syrup, and vanilla.
- Cut the bananas in half and place a stick into the bottom of each one.
- Dip the top of the banana into pudding, using a spoon to help coat it on all sides.
- Place the pop onto a parchment paper lined baking sheet, top with sprinkles if desired, and freeze until firm.
TIP: You can vary the size of the pops. I find that a medium banana cut into halves or thirds is a good size for little kids. (And myself!)
Frequently Asked Questions
Sure. Just replace the yogurt in the pudding with nondairy yogurt.
If you want a simpler version, you can just dip the bananas into plain or vanilla yogurt. They’re still fun that way too and that would be a nice option for younger kids.
I like using paper lollipop sticks, which come in a few sizes, and are available near the cupcake supplies in any big box store or craft supply store.
After freezing the banana pops, you can transfer to a freezer bag, remove most of the air, and freeze for up to 3 months.
How to Store
Freeze the chocolate-covered bananas for 1-2 hours or overnight. Serve frozen or transfer to a zip-top freezer bag for up to 2 weeks for best results.
Best Tips for Success
- Use ripe bananas with some brown spots to ensure that the banana is nice and sweet.
- Let the kids help peel the bananas and make the pudding if desired.
- Make them smaller if desired for the kids if you think they’ll eat a smaller portion.
- Use paper lollipop sticks or popsicle sticks.
- Save the rest of the pudding to enjoy later or use it to make a few Fudge Pops.
- If you want a simpler version, you can just dip the bananas into plain or vanilla yogurt. They’re still fun that way too and that would be a nice option for younger kids.
Related Recipes
If you make and share this recipe with your kids, I’d so love to hear their feedback! Please comment below to share.
Chocolate-Covered Bananas (Frozen Pops!)
Ingredients
- 1 medium avocado (pit and peel discarded; about ½ cup avocado flesh)
- 1/2 cup whole milk Greek yogurt
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 2-3 medium ripe bananas
- Sprinkles, optional
Instructions
- Prepare the pudding: Add the avocado, yogurt, cocoa powder, maple syrup, and vanilla to a blender. Blend on low speed until combined, increasing the speed a little to make a smooth pudding. Stop and scrape down the sides of the blender if needed.
- Place the pudding into a shallow bowl.
- Line a baking sheet with parchment paper.
- Peel the bananas and cut them in half or thirds, based on the size you’d like to make them for the kids.
- Put a lollipop stick into each banana piece, pressing in about ¾ of the way in. Don’t push it so far that it comes out the top!
- Dip the banana into the pudding, using a spoon to help cover as much of it as you'd like. You may need to hold the banana, not the stick, to make it easier. Top with sprinkles if desired. Place onto the prepared baking sheet. Continue to finish the bananas. (You will likely have a little leftover pudding, which you can just eat!)
- Freeze the bananas for 1-2 hours or overnight. Serve frozen or store in an airtight freezer bag for up to 2 weeks.
Equipment
Notes
- Use ripe bananas with some brown spots to ensure that the banana is nice and sweet.
- Let the kids help peel the bananas and make the pudding if desired.
- Make them banana pieces smaller if desired for the kids if you think they’ll eat a smaller portion.
- Dairy-Free: Use nondairy yogurt.
- Enjoy the leftover pudding as a separate snack or freeze it into Pudding Pops.
Nutrition
This recipe was first published June 2020.
These are great! We love to dip strawberries in this pudding as well (in place of Nutella, which is what we normally do!)
Yum, I’m so glad to hear that!
So delicious and so easy! Had a little helper who wanted one for breakfast the next day. Was happy to oblige. The only way I can get avo into him.
These sound amazing! How fast do they thaw to messyness? I’m considering them for a party – as they warm up on a tray, how fast does the pudding topping melt?
Hmmm, I am guessing they’d be okay out for about 20 minutes if inside. If outside, less than that. They won’t get super messy since the topping is pretty thick like pudding though.
Hi Amy! This sounds delicious! I have a kiddos who is allergic to avocados. Can this be omitted or do you have a suggestion for something that I could use as a substitute? Thanks so much!!
Hi- I would omit it and use double the almond butter. It should work just fine that way! (Honestly it would probably even work without the almond butter too.)