Chocolate-Coated Banana Pops
Creamy milk-powder layered banana pops dipped in smooth milk chocolate. Quick, no-freeze treat with a satisfying crackle and soft banana center that feels special every time.
Equipment
- 1 | Wooden popsicle sticks |
- 1 | Tall glass | for dipping
- 1 | Plate | for powdered milk
- 1 | Microwave-safe bowl |
- 1 | Parchment-lined tray |
Ingredients
- 4 | | ripe bananas | halved
- 4 | | wooden popsicle sticks |
- 1 | cup | sweetened condensed milk |
- 1 | cup | powdered milk |
- 1.5 | cups | milk chocolate chips |
- 1 | tbsp | coconut oil |
Instructions
- Peel bananas and cut each in half crosswise.
- Insert a wooden stick into the cut end of each banana half.
- Pour condensed milk into a tall glass and dip each banana to coat.
- Spread powdered milk on a plate and roll bananas until fully covered.
- Melt chocolate chips with coconut oil until smooth.
- Dip powdered bananas into melted chocolate for a full coating.
- Let excess chocolate drip off, then place on parchment.
- Allow chocolate to set at room temperature before serving.
- Tip: Work quickly once the chocolate is melted so the coating stays fluid.
Notes
Store finished pops in the refrigerator up to 2 days in an airtight container.
For firmer texture, chill 10–15 minutes before serving.
Swap milk chocolate for dark chocolate to reduce sweetness.
Use firm-ripe bananas for the best texture and structure.
For firmer texture, chill 10–15 minutes before serving.
Swap milk chocolate for dark chocolate to reduce sweetness.
Use firm-ripe bananas for the best texture and structure.