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Frozen Banana Pop

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Healthy Frozen Banana Popsicles are such a fun summer treat for the kids and grown-ups too!

Frozen Banana Popsicles are such a fun summer treat for the kids and grown-ups too!Frozen Banana Popsicles

These are so easy to make and use only 4 ingredients. Sprinkle them with red, white and blue jimmies for the Fourth of July, or use colored sprinkles, crushed walnuts, peanuts, or whatever you like! So fun, you can even get the kids involved!

Banana Popsicles – Frozen bananas on a stick dipped in chocolate – an easy, fun summer treat for the kids and grown-ups too!

Frozen Banana Popsicles are such a fun summer treat for the kids and grown-ups too!
Frozen Banana Popsicles are such a fun summer treat for the kids and grown-ups too!

It is believed the first frozen banana stand selling frozen banana dipped in chocolate and nuts opened in 1940 in Newport Beach, and idea taken from the 1933 Worlds Fair in Chicago. This easy treat doesn’t inquire any cooking, a microwave to melt the chocolate is all you need.

How To Make Frozen Bananas

  1. Cut the banana in half lengthwise, then in half to make four quarters. This will make the perfect sized treat making them easy to eat and dip into chocolate.
  2. Insert the sticks and freeze.
  3. Once frozen melt the chocolate in a mug in the microwave in 30 second increments then coat the bananas with chocolate.
  4. Top with nuts or sprinkles and re-freeze until ready to eat.

More Frozen Treat Recipes

Frozen Banana Popsicles

Frozen Banana Pops are such a fun summer treat for the kids and grown-ups too!
Course: Dessert, Snack
Cuisine: American
Frozen Banana Popsicles are such a fun summer treat for the kids and grown-ups too!
Prep: 20 mins
Cook: 0 mins
Freeze Time: 2 hrs
Total: 2 hrs 20 mins
Yield: 4 servings
Serving Size: 1 pop


  • 1 medium ripe banana
  • 8 oz semi-sweet chocolate
  • 1 tsp canola oil
  • colored sprinkles, optional

You will need:

  • 4 popsicle sticks


  • Cut the banana in half lengthwise, then in half to make four quarters.
  • Insert popsicle sticks into bananas and freeze on a wax paper lined cookie sheet.
  • When the bananas are frozen, fill a coffee mug with chocolate.
  • Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.
  • Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper.
  • Quickly add the sprinkles or toppings on the rounded side before the chocolate hardens (you have to work quickly here).
  • Place on wax paper and return to the freezer until frozen and ready to eat.
  • Eat frozen and enjoy!!
  • Note: Adding a little oil to the chocolate helps thin the chocolate and therefore you will use less on each popsicle. You will need enough chocolate to dip the bananas, but you will be left with extra chocolate in the end (chocolate covered strawberries anyone?)

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Nutrition based on 0.5 oz of chocolate per banana. If you use a large banana, you will use more chocolate and will need to adjust.


Serving: 1 pop, Calories: 99 kcal, Carbohydrates: 15 g, Protein: 0.3 g, Fat: 4.9 g, Sodium: 0.3 mg, Fiber: 1.7 g, Sugar: 10 g


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93 comments on “Frozen Banana Pop”

  1. Hi! When do you add the oil? I noticed it in the ingredients but not in the instructions. Can you revise to include please?

    1. Under “notes” – Adding a little oil to the chocolate helps thin the chocolate and therefore you will use less on each popsicle.

  2. A quick tip…if you want to increase the chocolate so it goes farther or so you use less, mix in a tablespoon or two or fat free vanilla Greek yogurt. The taste is still great and the calories are a little less.

  3. Avatar photo
    Kindrea Hayes

    It was really fun to make these with the kiddos and boy did they love licking the coffee cup afterwards. They are addictive. I think next time I will use chopped pecans and other toppings but the sprinkles worked for the kiddos.

  4. I used baby bananas since I happened to have them already and they were the perfect size! I also used a Trader Joe's dark chocolate bar (they come in a pack of 3) and didn't have the melting problems others had. I think it's because it's a really smooth chocolate to begin with. Great snack idea!!

  5. Thank you so much for all of the wonderful "skinny" recipies. Thanks, too for the old points count. It keeps me from pulling out the pt. slide.

    Can't wait to try these!

  6. Made these tonight. Mine certainly didn't turn out as pretty but sure were tasty. Forgot to buy pop sticks so used a combo of skewers and take out chopsticks (don't judge) and it got the job done. Also used dark chocolate chips instead. Amazing for such a hot day!

  7. We've made these for years in my house. I use a small piece of parafin wax instead of oil, it makes the chocolate smooth and thin and helps it harden—plus no fat or calories. I usually don't quarter the banana just half the banana. To keep it skinny I dip one side of the banana only.

  8. Made these for the 4th of July. So yummy— everyone LOVED them!! I made half of mine with the chocolate and the other half dipped in strawberry yogurt. Both were wonderful and the sprinkles made them look fun!

  9. I also had trouble with the Nestle semi-sweet chocolate chips. It turned very hard and there was no going back to the smooth melted chocolate I had at first. Hmm I guess I will also try using bakers chocolate next time.

  10. Did anyone mention to NOT put the coffee can in the microwave? Use another container or you might set your house on fire!

  11. I just froze some of these over the weekend, and tasted the first one last night…oh my chilly deliciousness!!

    Thanks for a simple and great recipe.

  12. I made these today, but had trouble with the chocolate. I used Nestles semi-sweet morsels, and did add 1 tsp of canola before melting in the coffee mug. Chocolate was melty and smooth… looked great. First banana dipped just fine. Started having problems with the 2nd banana because the chocolate was getting too thick. I tried microwaving a little longer, and stirred, but the chocolate didn’t get any thinner. 2nd banana didn't dip nearly as well. With the 3rd banana the chocolate just wasn’t sticking any longer and was seizing up. (I realize this started happening after the first banana). By the 4th piece, I just took the knife and tried to spread the chocolate on, but it sure didn’t look pretty. Microwaving longer didn’t help thin the chocolate. Wonder why my chocolate started to seize up after I dipped the first banana? If I make again, I’ll use the Baker’s Squares instead of the Nestles semi-sweet pieces. Maybe that makes a difference?

    1. Laura I had the same problem. I also used semi-sweet morsels and the first one was fine, but the rest the chocolate did not want to stick to and the bananas kept falling into the chocolate (note: I used plastic straws instead of posicle sticks because this is what I had at home and they did not work–too flimsy). I ended up with a chocolatey banana sprinkle mess, but luckily it still tasted wonderful! I was thinking of maybe freezing the bananas for a bit before dipping in chocolate?

    2. Julia, I did freeze my bananas first with the flat wooden popsicle sticks. I had no problem with that. Only problem was the chocolate seizing up and not sticking to bananas two through four. I'm thinking that next time I might just freeze the bananas, then drizzle them with that chocolate ice cream topping that hardens right away.

    3. Avatar photo
      Gina @ Skinnytaste

      Perhaps the morsels aren't the best. I like using Baker's or even the chocolate you buy in michael's for making chocolate lolipops.

    4. I have done these bananas for years and I would like to say for those not able to find sticks; I get mine at the Dollar Tree in the crafts section. Also, I found using pre frozen bananas cool the chocolate too quickly. I will tell you if you get a drop of moisture in your chocolate it will seize. I use a shallow bowl instead of a cup or mug and it works much better. The suction of the banana pulling out of a cup of chocolate seems to pull the banana off the stick. I use half bitter or semi sweet chocolate morsels with the other half being peanut butter. These are addictive. At least they have been for my husband and me! I also think crunchy peanut butter is yumm-o.

  13. I just made these, and they are spectacular. They hardened instantly and I keep them in the freezer except for the one I ate ;). The banana inside thawed and it almost felt like I was eating banana cream inside a shell of hard dark chocolate. If anyone knows of a way to coat the bananas with a thinner coat of chocolate I would prefer that. I did you a couple of tsp. of canola oil, but it's still pretty thick. Don't get me wrong….I'm not complaining!!!

  14. Avatar photo

    My kids and I made these yesterday for a family BBQ. They were a HUGE hit!! Especially considering how hot it is outside now in the Northeast. One note; We also were having problems with the bananas splitting when inserting the popsicle sticks after halving then splitting the bananas into quarters. Instead, we just cut the whole banana into quarters. They were shorter but thicker and easier for the stick to go into. I also think it made it easier for the kids to cover the short banana piece with the chocolate. Thanks for a fun recipe that we will be using a lot this summer!!

  15. I made these today! They are so good! I stored the left overs on a ziploc bag in the freezer…

  16. Avatar photo

    I just wanted to let you know I've nominated you for the Very Inspiring Blogger Award. I've really enjoyed reading all of your recipes. You can read more about the award in my latest post here:

    Thanks for being inspirational!

  17. Avatar photo
    Gina @ Skinnytaste

    Shelby sorry for the confusion. You need more chocolate than you will use up, or the banana won't be easy to coat, so I wanted to make people aware, when I weighed each banana it used 1/2 oz of chocolate.

  18. Avatar photo
    Shelby LaMothe

    Pay close attention (I didn't)…the asterisk next to the 3 pts. refers to a note at the bottom which says the Points value is based on .5 ounces of chocolate per banana (actually per banana QUARTER). However, the recipe calls for one banana, quartered and 8 oz. of chocolate. Not catching all of that, I quartered 3 bananas and melted a 12 oz. bag of chocolate chips and 1 1/2 t. canola oil. I was able to dip nine quarters at SIX points each! 🙁