Chocolate-covered Frozen Banana Pops | Recipe Renovator | Low-sugar, gluten-free, low-sodium, paleo, vegan

Super-simple frozen treats, just 4 ingredients!

Capitalize on the natural sweetness of bananas to make these frozen banana pops, drenched in decadent super-dark chocolate, then rolled in either unsweetened coconut flakes or crushed nuts. Very low in sugar (just a small amount in the dark chocolate). Whole foods. Perfectly kid-sized.

I’m ending my July series on frozen treats with these dead-easy frozen pops. Just melt the chocolate over a pan of simmering water, add a small amount of coconut oil, cut peeled bananas in half, insert popsicle sticks, cover in chocolate, roll in extra goodies.

These banana pops are not for migraine diets, as bananas, chocolate, and nuts are all triggers.

Suitable for:

low-sodium, vegan, vegetarian, gluten-free, paleo, reduced-sugar diets

Not for:

migraine diets

Chocolate-covered Frozen Banana Pops | Recipe Renovator | Low-sugar, gluten-free, low-sodium, paleo, vegan

Chocolate-covered frozen banana pops

4.5 from 2 votes
Prep Time 10 mins
Total Time 4 hrs 10 mins
Course Dinner, Lunch
Cuisine American
Servings 8 popsicles


  • 3.5 ounces dark chocolate (semi-sweet) 73% cacao, broken into pieces
  • 1 tsp coconut oil
  • 4 bananas cut in half
  • 1/2 cup coconut (flakes, unsweetened) finely chopped
  • 1/2 cup pecans almonds, peanuts, walnuts, chopped


  • Line a baking sheet with parchment or waxed paper or a silicone sheet.
  • Find a metal bowl that will sit over a pan of simmering water. Add the chocolate and the coconut oil. Stir until melted.
  • If you don't have a metal bowl, microwave the chocolate and the coconut oil in a heat-proof bowl on medium power, 15 seconds at a time, until melted and smooth, stirring in between.
  • Peel the bananas, cut in half, and insert popsicle sticks.
  • Put the chopped nuts in a shallow bowl.
  • If you have large-flake coconut, pulse in a food processor until you have fairly small pieces. Put in a shallow bowl.
  • Use a spatula to paint the cut end of the banana with chocolate. Then dip into the chocolate until covered, using the spatula to cover any bare portions.
  • Hold pop over one of the bowls containing nuts or coconut, and sprinkle the topping over the pop as evenly as you can while turning it. Place on prepared baking sheet.
  • Freeze at least 4 hours or overnight.
  • Tip: Scrape leftover chocolate onto waxed paper and add any leftover coconut and nuts. It will harden into a nut cluster. Yum.