Dark Chocolate Banana Pops


  • 4 very ripe bananas
  • 1 cup 60% dark chocolate chips
  • 1/2 cup slivered almonds


  1. Preheat over to 350 degrees.

  2. Cut bananas in half. Peel and place on a parchment lined sheet tray. Insert a popsicle stick in each one and place the sheet tray in the freezer for at least one hour.

  3. Place the almonds on a different sheet tray and toast in the oven for 10-12 minutes or until golden brown.

  4. Once the bananas are completely frozen, melt the chocolate. (See below for instructions)

  5. Dip each banana in the chocolate until mostly covered.

  6. Roll the chocolate covered banana in the toasted almonds on one side and place back on the pan. The chocolate should harden after a minute or so. Enjoy!

Melting the chocolate:

In the microwave: Place half of the chocolate chips in a microwave safe bowl. Cook for 1 minute on power level 6. Stir the chocolate and then stir in the remaining chocolate chips. Cool for 30 more seconds on power level 5 and then stir well.

On the stovetop: Place 2/3 of the chocolate chips in a saucepan. Over low heat, melt the chocolate, stirring constantly with a rubber spatula. Remove the pan from the heat, and stir in remaining chocolate. Stir well until all the chocolate is melted and smooth.