Chocolate Peanut Butter Banana Pops

Sweet, savoury , and refreshing, these chocolate peanut butter pops are a perfect treat on a hot summer day.  When drizzled on ice cream and frozen, leftover chocolate sauce from this recipe hardens to form a tasty shell.

Yield: Makes 6

Chocolate Peanut Butter Banana Pops


  • 1 medium banana, sliced
  • 3/4 cup well-stirred canned coconut milk
  • 1 1/2 tbsp smooth peanut butter
  • 1 1/2 tsp liquid honey
  • Pinch salt
  • 1 1/4 cups milk chocolate chips
  • 1/2 cup coconut oil
  • 1 cup unsalted blanched roasted peanuts, finely chopped


  1. Place banana, coconut milk, peanut butter, honey and salt in a blender; purée until smooth.
  2. Pour into freezer pop moulds. Freeze until firm.
  3. To prepare chocolate sauce, combine chocolate and coconut oil in a microwave-safe bowl. Microwave, uncovered, on high (100% power), stirring frequently, until mixture is smooth, about 1 – 1 1/2 minutes. Cool to room temperature, stirring occasionally.
  4. Chocolate sauce may be prepared to this point and refrigerated for up to 2 weeks. Bring to room temperature and stir before using.
  5. Pour chocolate sauce into a tall glass; set aside.
  6. Place peanuts in a pie plate; set aside.
  7. Remove freezer pop moulds from freezer and run under warm water. This helps loosen popsicles.
  8. Remove popsicles from moulds.
  9. Working with one popsicle at a time, dip into chocolate sauce, shaking off excess. Roll popsicles in peanuts.
  10. Place popsicles onto parchment paper-lined trays. Freeze for 10 – 20 minutes or until chocolate sauce is firm.
Nutritional analysis per serving:


407 calories, 34.4 g fat, 8.1 g protein, 24.4 g carbohydrate, 4 g fibre, 63 mg sodium

Tip: We used freezer pop moulds that held a 1/4 cup volume each.