Chocolate Covered Banana Pops | Healthy 3-Ingredient Dessert!

GFGluten FreeGRGrain FreeNFNut FreeOFOil FreeVVegan

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These Chocolate Covered Banana Pops are the perfect 3-ingredient summer treat!
A healthy & wholesome snack for both kids and adults.

Ready to meet your new favorite summertime treat? Say hello to these Chocolate Covered Banana Pops! These 3-ingredient treats are made from simple and wholesome ingredients to create a satisfying and yummy dessert. They’re easy to make, all-ages appropriate, and so refreshing on a hot summer day.

Chocolate covered banana pops on a baking sheet


Ingredients for Chocolate Covered Banana Pops on marble background. Clockwise text labels read dairy-free chocolate, refined coconut oil, bananas, and optional toppings

You only need 3 simple ingredients to make this recipe – bananas, chocolate, and refined coconut oil! I recommend using bananas that are yellow with some brown spots, but still firm. At this point the banana has the perfect amount of both starchiness and sweetness so that once frozen, it will become a creamy, sweet treat! You can also make this recipe with overripe bananas, but they may be a little icy.


Side-by-side photos of plain bananas skewered and on a baking tray, next to a photo of a glass bowl of melted chocolate being stirred with a spatula

These popsicles have less than 15 minutes of prep time – just let the freezer do most of the work!

  1. Peel and put popsicle sticks in your bananas, then freeze for at least 4 hours
  2. Melt chocolate using either the microwave or a double boiler, then pour if over each banana
  3. Decorate each banana with additional toppings if desired. Enjoy immediately, or keep in the freezer until the craving strikes!

I used 6 bananas to make 12 “popsicles”, but you can increase or decrease the bananas and chocolate needed as desired. These banana pops will keep in the freezer for up to two months, so don’t be afraid to make a little extra!

Chocolate covered banana pops decorated with chopped peanuts, coconut, granola, salt, and cacao nibs


These banana pops are simply delicious as-is, but here are some flavor suggestions if you want to make them even more interesting:

  • Chopped Peanuts – for that perfect PB + Chocolate combo
  • Shredded Coconut – adds a slight crunch and sweetness
  • Granola – for crunch and some fun flavor variation!
  • Cacao Nibs – ups the chocolate flavor and adds a fun texture
  • Flaky Salt – for all my sweet & salty loving friends!

If you do decide to add toppings to your bananas, do them immediately after you dunk each banana in chocolate – the chocolate hardens quickly, so you need to be a little speedy!

Seven chocolate covered banana pops arranged on a white speckled plate

If you’re looking for more simple and wholesome dessert recipes, you’ll also love these Watermelon Slushies and this No-Bake Peanut Butter Cup Pie!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Chocolate Covered Banana Pops

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These Chocolate Covered Banana Pops are the perfect 3-ingredient summer treat! A healthy & wholesome snack for both kids and adults.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 20 minutes
  • Yield: Serves 12 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan


  • 6 ripe bananas (should have some spots, but still be firm)
  • 8 ounces (225 g) chopped high-quality vegan chocolate*
  • 1 1/2 tablespoons refined coconut oil*
  • Optional toppings: chopped peanuts, shredded coconut, granola, cacao nibs, and/or flaky salt


  1. Prep: Line a baking sheet with parchment paper. Peel the bananas, cut them in half, and insert a popsicle stick or wooden skewer into the cut side of each half. Place the bananas on the baking sheet with space in between them, and freeze for at least 4 hours, or up to 2 days in advance. After 2 days, the bananas start to get a little icy with no coating.
  2. Melt the Chocolate: use either a double boiler or the microwave to melt the chocolate:
    1. Microwave – add the chocolate and coconut oil to a microwave-safe bowl. Microwave for 60 seconds, then use a clean and dry spatula to stir well; continue to microwave the chocolate in 20 second intervals, pausing to stir well. Once the chocolate is 80% melted, remove from the microwave and stir with the spatula until completely melted.
    2. Double-Boiler – fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a simmer over high-heat, then reduce the heat to medium-low. While the water is warming, add the chocolate and coconut oil to the glass bowl. Use a clean and dry spatula to stir frequently, until the chocolate is around 80% melted. Then, carefully remove the bowl from the pot. Stir with the spatula until completely melted.
  3. Dunk + Decorate: Remove the bananas from the freezer once the chocolate has fully melted. Hold each banana over the bowl of melted chocolate and use a large spoon or soup ladle to pour the chocolate over each side of the banana. Hold the banana upside down over the bowl for a few seconds afterwards, to let any extra chocolate drip off. Return the banana to the parchment paper and repeat with the remaining bananas. (Note: I recommend pouring the chocolate over the bananas instead of dunking because it keeps the temperature of the unused melted chocolate higher, meaning it won’t start to thicken on you as you work. If you dunk a frozen banana into the bowl of chocolate, it will start to cool and harden).
    1. Toppings: if you would like to top your bananas with anything else, do so immediately after dunking. The chocolate hardens quickly because the banana is frozen, so you need to act relatively fast.
  4. Serve: serve immediately, or store in the freezer until you are ready to enjoy. Once the chocolate has hardened, the banana pops can be stored in a freezer-safe bag for up to two weeks.


  • Chocolate: I used high-quality vegan chocolate chips that I knew were wax free (most chips contain wax and it is not required that they list it on the label). Because of the wax, the chocolate does not get runny enough to drizzle over the bars. Because of this, I recommend using a finely chopped chocolate bar instead of chocolate chips, if you are unsure whether or not they contain wax.
  • Coconut Oil: Refined coconut oil has no flavor, which is what I recommend – this makes the chocolate runnier and easier to drizzle over the bananas. You do not have you use it, but your final coating may not be as smooth. If you use virgin coconut oil, the bananas will have a coconut taste to them.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I love bananas and their combination with chocolate is really mouth-watering. I will definitely share my experience after trying these luscious chocolate-covered banana pops. Thanks for sharing this recipe with us and you really explain it simply.

  2. I do these but also with crushed peanuts outside the chocolate. Sometimes I heat up some peanutbuter and roll the bananas in and then some crushed penauts , no coconut oil(but I think I will try that!)
    Thank you for all your fantastic recepies!!!! i love your food!!!!

    1. Aw, you’re so very welcome and I appreciate the support for my recipes. I’m so happy you love them. ♥