Chocolate Peanut Butter Banana Ghost Pops Recipe
These Chocolate Peanut Butter Banana Ghost Pops are a fun and spooky treat perfect for Halloween or any time you want a delicious frozen snack. They combine creamy peanut butter and sweet white chocolate coating over naturally sweet bananas, decorated with dark chocolate chip eyes to resemble playful ghostly figures. Easy to prepare and freezer-friendly, these pops are sure to delight both kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 7 minutes (melting and coating time)
- Total Time: 2 hours 7 minutes (including freezing time)
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Banana Pops
- 2 large bananas (yellow but firm, sliced into quarters)
- 8 popsicle sticks
Peanut Butter Coating
- 1 cup natural peanut butter
- 1/2 tablespoon coconut oil (for peanut butter)
White Chocolate Coating
- 1 cup white chocolate chips
- 1 tablespoon coconut oil (for white chocolate)
Decorations
- 16 dark chocolate chips (for the eyes!)
Instructions
- Prepare the Bananas: Slice each banana in half widthwise, then slice each half lengthwise to create 4 pieces per banana. Insert a popsicle stick into the base of each banana quarter. Arrange the banana pieces on a lined baking sheet and freeze for at least 1 hour until solid.
- Make Peanut Butter Coating: In a microwave-safe mug, combine the peanut butter and 1/2 tablespoon coconut oil. Heat in 30-second increments until the mixture is smooth and runny, stirring between intervals.
- Coat Bananas with Peanut Butter: Dip each frozen banana quarter into the warmed peanut butter, swirling to coat thoroughly. Allow any excess to drip off before placing it back on the lined baking sheet. Repeat for all banana pieces. Return the sheet to the freezer for about 20 minutes until the peanut butter coating is frozen solid.
- Melt White Chocolate: In a microwave-safe mug, combine the white chocolate chips and the remaining 1 tablespoon of coconut oil. Heat at 30% power in 20-second increments, stirring between each, until fully melted and smooth.
- Coat Bananas with White Chocolate and Decorate: Dip the peanut butter-coated frozen banana quarters into the melted white chocolate, swirling to coat evenly. Let excess drip off and place back on the baking sheet. Quickly press 2 dark chocolate chips near the top of each piece to create the ghost’s eyes before the chocolate firms up. Freeze the completed pops for at least 20 minutes until fully frozen.
- Optional Finishing Touch: If desired, once the pops are fully frozen, carefully shave off any excess chocolate around the edges using a paring knife for a neater appearance.
Notes
- Use firm but ripe bananas for best texture and sweetness.
- Microwaving coconut oil with peanut butter helps achieve a smooth coating.
- Heating white chocolate at reduced power prevents burning and ensures smooth melting.
- Work quickly when adding chocolate chip eyes before the coating sets.
- For extra neat presentation, trim excess chocolate after freezing.
- Store the ghost pops in the freezer until ready to serve.