Introduction

Chocolate Caramel Banana Pops are a delightful and refreshing treat perfect for any time of year. Combining frozen bananas with rich caramel and dark chocolate coatings, these pops offer a satisfying mix of flavors and textures that kids and adults alike will enjoy.

This image shows five frozen banana pops, each dipped in a thick dark chocolate layer that covers about three-quarters of the banana from the top, leaving the banana's pale yellow base visible. One banana pop in the front is coated with crushed green pistachios on the chocolate, while the others have colorful round sprinkles. They are arranged on white parchment paper resting on a light wooden board, placed over a white marbled surface. In the background, there are two small glass jars, one with a caramel-colored sauce and the other with a cream-colored topping, both slightly blurred. Scattered sprinkles and bits of chocolate can be seen on the parchment paper around the banana pops. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 bananas
6 lolly sticks
60g peanut butter
60ml maple syrup
45g melted coconut oil (for caramel)
A pinch of salt
180g dark chocolate
1 tbsp coconut oil (for chocolate)
Sprinkles, chopped nuts, cacao nibs, or other toppings

Instructions

Step 1: Peel the bananas and slice each one in half lengthways. Insert a lolly stick into each banana half and place them on a board or plate. Freeze for 2 hours or until fully frozen.
Step 2: To make the caramel, stir together the peanut butter, maple syrup, melted coconut oil, and a pinch of salt until smooth.
Step 3: Chop the dark chocolate and melt it with 1 tablespoon of coconut oil either over a double boiler or in the microwave. Prepare your toppings by placing sprinkles, nuts, or cacao nibs nearby.
Step 4: Pour the warm caramel into a heat-proof glass until it is about three-quarters full—enough to dip the banana pops. Do the same for the melted chocolate in a separate glass.
Step 5: Dip each frozen banana pop into the caramel, letting the excess drip off. The caramel will set quickly. Place the caramel-coated pops on a parchment-lined tray. Repeat with all six pieces.
Step 6: Next, dip each caramel-coated banana into the melted chocolate, allowing excess to drip off again. Before the chocolate sets, sprinkle your chosen toppings over each pop.
Step 7: Place the finished banana pops on a parchment-lined tray. Let the chocolate set for a couple of minutes at room temperature or transfer to the fridge for about 10 minutes if needed.
Step 8: Enjoy immediately or store in a Ziploc bag in the freezer for 2 to 4 weeks.

Tips & Variations

Use almond butter instead of peanut butter for a different caramel flavor.
Try white chocolate or milk chocolate instead of dark chocolate for coating.
Add a sprinkle of sea salt on top after dipping in chocolate for a salty-sweet contrast.
Freeze the banana pops on parchment paper to prevent sticking and make removal easier.
Use your favorite nuts or dried fruit pieces as toppings to add extra texture.

Storage

Store the banana pops in a sealed Ziploc bag or airtight container in the freezer. They will keep well for 2 to 4 weeks. To serve, you can enjoy them straight from the freezer. If you prefer them softer, let them sit at room temperature for a few minutes before eating. Avoid refreezing once thawed for best texture.

How to Serve

A close-up view of a peeled banana on a wooden stick, half dipped in dark chocolate coating and sprinkled with crushed green pistachio nuts over the chocolate layer, showing the banana's creamy yellow inside at the top. In the background, on a white marbled surface, there are three more similar chocolate-coated banana sticks decorated with colorful round sprinkles, placed on white parchment paper, and a small white bowl filled with smooth brown caramel sauce. A woman's hand with white nail polish holding the chocolate-covered banana stick is visible in the front. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bananas instead of frozen?

Freezing the bananas is essential for the chocolate and caramel to set properly and for a refreshing texture. Fresh bananas will be too soft and messy for dipping.

What if I don’t have coconut oil?

If you don’t have coconut oil, you can use another neutral oil like vegetable or canola oil to help melt and smooth the chocolate and caramel mixtures.

Chocolate Caramel Banana Pops Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

These Chocolate Caramel Banana Pops are a delightful frozen treat combining creamy bananas coated in luscious peanut butter caramel and rich dark chocolate, topped with your choice of sprinkles, nuts, or cacao nibs. Perfect for a healthy dessert or snack, they are easy to make and can be stored frozen for weeks.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: 6 banana pops 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Bananas:

3 bananas
6 lolly sticks

For the Caramel:

60g peanut butter
60ml maple syrup
45g melted coconut oil
A pinch of salt

For the Chocolate Coating:

180g dark chocolate
1 tbsp coconut oil
Sprinkles, chopped nuts, cacao nibs, or other toppings as desired

Instructions

Prepare the Bananas: Peel the bananas and slice each banana in half lengthways. Insert a lolly stick into each banana half to create six banana pops. Place the banana pops on a board or plate and freeze for at least 2 hours until completely frozen.
Make the Caramel: In a bowl, stir together the peanut butter, maple syrup, melted coconut oil, and a pinch of salt until the mixture is smooth and well combined.
Melt the Chocolate: Chop the dark chocolate into small pieces. Melt the chocolate together with the coconut oil either over a double boiler with simmering water or carefully in the microwave, stirring frequently until smooth. Prepare all your chosen toppings like sprinkles, chopped nuts, and cacao nibs.
Dip Banana Pops in Caramel: Pour the warm caramel into a heat-proof glass or container, filling it about three-quarters full. One by one, dip each frozen banana pop into the caramel, allowing any excess caramel to drip off. The caramel will set quickly on the cold bananas. Place the coated banana pops on a tray lined with parchment paper. Repeat for all six.
Dip Banana Pops in Chocolate and Add Toppings: Next, dip each caramel-coated banana pop into the melted chocolate, letting excess drip off. Before the chocolate sets, sprinkle your desired toppings evenly over the banana pops. Place them back onto the parchment-lined tray.
Set the Chocolate: Allow the chocolate coating to set at room temperature for a few minutes. If needed, transfer the banana pops to the fridge for about 10 minutes to speed up the setting process.
Serve or Store: Enjoy the banana pops immediately or store them in a Ziploc bag in the freezer for 2 to 4 weeks for later treats.

Notes

Make sure the bananas are fully frozen before dipping to help the caramel and chocolate set properly.
You can substitute peanut butter with any other nut or seed butter if preferred.
Use dark chocolate with at least 70% cocoa for a richer flavor and less sweetness.
Sprinkles and toppings add texture and color, but feel free to skip or customize based on preference.
Keep stored banana pops in an airtight container or bag to prevent freezer burn.

Keywords: banana pops, chocolate banana, caramel banana, frozen dessert, healthy dessert, peanut butter caramel, dark chocolate coating