Frozen bananas dipped in chocolate takes me right back to my childhood. My mom and I used to make these in the summer time, and I remember being so anxious for the bananas to freeze. This is such a simple and delicious treat, it barely needs a recipe at all. These super easy chocolate and peanut butter coated frozen banana pops are just begging to be switched up, customized, and sprinkled with whatever your little heart desires.

I made our pops mini sized, and they were a perfect-sized treat for my little one, and actually just right for mom too (portion control!). I mixed crunchy peanut butter into the melted dark chocolate which added a scrumptious peanut-y crunch and made the coating extra thick and chunky (think candy-bar coated frozen bananas). Then we topped with the sprinkle-y ingredients we had on hand, which happened to be chia seeds, cacao nibs, and sesame seeds (coconut shreds, chopped nuts,vegan sprinkles, or even chopped dried fruit would be good too) .

These are perfect for a hot summer day, and you can easily double up the ingredients if you have a large family or just want to have extras on hand for the future!

Chocolate Peanut Butter Dipped Frozen Banana Pops (vegan, gluten-free)

makes 4- 6

• 2 bananas cut into halves or thirds (4- 6 chunks total)
• 1/3 cup vegan dark chocolate chips or chopped dark chocolate bar
• 2 heaping tablespoons peanut butter (I used crunchy)
• 1 tablespoon coconut oil
• Toppings of choice – seeds, nuts, sprinkles, shredded coconut
• 6 wooden popsicle sticks

Directions:

Put a wooden stick in each banana chunk. Place on a small cookie sheet lined with parchment and place in the freezer for a half hour or longer.

Melt the chocolate chips and coconut oil in a double broiler (I put a small pot into a larger pot filled with a few inches of water). Stir in the peanut butter and remove from heat.

Pour the chocolate into a narrow, deep bowl. Dip/roll the cold banana pops into the chocolate and lay on the parchment lined pan. Sprinkle with toppings. Put the pan into the freezer and freeze until chocolate and banana are firm. You can dip them in the melted chocolate again once it has set, for a thicker layer.