These adorably sweet banana split pops are both kid and adult friendly and make the perfect cold summertime treat on a hot summer day! My easy no bake recipe includes bananas dipped in real semi-sweet chocolate chips and coconut oil, rolled in every kid’s favorite—rainbow nonpareil sprinkles! Then, the pops are topped with my easy homemade whipped cream and Maraschino cherries with stems. Why turn on the oven to bake on a hot summer day when you don’t need to?! If you like banana desserts, then you’ll love my Banana Split Trifle Jars, Banana Split Pie, Banana Poke Cake, and Banana Pudding dessert recipes!
My four-year-old was trying to eat the chocolate chips and the sprinkles before I could even finish these! What toddler (or kid) isn’t infatuated with rainbow sprinkles, pretty red cherries, and chocolate?!
Banana split pops are such a fun summer snack for kids! The best part about these pops is that the mess can happen outdoors as long as you feed the kids outside. Get ready for a huge mess and a lot of smiles and joy! These are perfect for a summer cookout, barbecue, or potluck. They’re also great for pool parties or 4th of July get togethers. My family doesn’t need a reason to eat these as we make them all summer long, every summer! They’re so darling it’s hard NOT to!
Ingredients in Banana Split Pops
Bananas. I’ve used really ripe bananas and not-so-ripe bananas and both work just fine with this recipe.
Popsicle sticks. Buy these thin ones for the best results. The thicker/larger ones may cause the banana to crack in half which will make the dipping process a bit more challenging. We bought a pack of the thin popsicle sticks at Walmart.
Semi-sweet chocolate chips. Semi-sweet chocolate chips are melted to coat the bananas with a delicious chocolate layer.
Coconut oil. Just two teaspoons of this solid oil is all that’s needed to help give the chocolate a consistent coating. Melted coconut oil, combined with the melted semi-sweet chocolate chips, causes the chocolate coat on the banana to harden instantly. Remember when you were a kid and you topped your ice cream with the Magic Shell Chocolate Sauce? This is the same concept.
Rainbow nonpareils dessert sprinkles. What kid (or adult) doesn’t love rainbow nonpareil sprinkles?! They’re so festive and fun and they’re loved by all toddlers. Rolling each frozen chocolate covered banana in a bowl or rainbow nonpareils is about as fun as it gets. Actually, eating these is more fun!
Whipped cream. Store bought or homemade whipped cream – you do you! I prefer to make my own homemade whipped cream because you just can’t buy that same mouthwatering, fluffy, and delicious texture!
Maraschino cherries with stems. Buy these cherries in the jar with the stems! You can skimp and buy the Maraschino cherries san stems, but why do that when the stems make it so much more fun and pretty?!
How to make the best Banana Split Pops
STEP 1: Line a baking sheet with parchment paper. Peel the bananas and chop the ends off. Cut each banana in half and poke popsicle sticks in them. Place them on the prepared baking sheet and freeze for 3 hours.
STEP 2: Heat the chocolate chips and coconut oil in the microwave for 1 minute. Stir and if not melted, place in the microwave in 15-second increments, stirring in between, until melted.
STEP 3: Pour the dessert sprinkles into a bowl.
STEP 4: Dip the upper ¾ of the frozen banana in the melted chocolate and coconut oil mixture. Roll in the dessert sprinkles and add whipped cream and a cherry. Freeze before serving.
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Final Thoughts
Finally, if you make these Banana Split Pops, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Banana Split Pops
Ingredients
- 4 bananas
- 1.5 c semi-sweet chocolate chips
- 2 tsp coconut oil
- 1/3 c nonpareil dessert sprinkles
- 1 c whipped cream
- 8 Maraschino cherries
Instructions
- Line a baking sheet with parchment paper.
- Peel the bananas and chop the ends off. Cut each banana in half and poke popsicle sticks in them. Place them on the prepared baking sheet and freeze for 3 hours.
- Heat the chocolate chips and coconut oil in the microwave for 1 minute. Stir and if not melted, place in the microwave in 15 second increments, stirring in between, until melted.
- Pour the dessert sprinkles into a bowl.
- Dip the upper ¾ of the frozen banana in the melted chocolate and coconut oil. Roll in the dessert sprinkles and add whipped cream and a cherry. Freeze for at least 30 minutes before serving.
Notes
Nutrition (per serving)
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