Dark Chocolate Banana Pops

No ice cream needed in these fun treats.

Dessert can be clean, too.

Total Time:
Level: Easy
Serves: 8


  • 4 bananas
  • natural (no added sugar or oil) almond or peanut butter (optional)
  • 8 ice-pop sticks
  • 1½ c. chopped bitter- sweet chocolate (70% cacao; 8 oz )
  • chopped nuts, toasted unsweetened coconut flakes, and/or cacao nibs


  1. Halve each banana crosswise, and trim ends. (If using nut butter, halve crosswise again, dab ½ tsp nut butter in middle, and sandwich back together.) Skewer bananas with sticks.
  2. Chill a parchment-lined baking sheet in freezer. Heat chocolate in a bowl in microwave in 30-sec increments until melted. Stir until smooth. Dip bananas in chocolate, using a spoon to coat (let excess drip off). Sprinkle with nuts, coconut, cacao nibs, or a mix.
  3. Freeze on baking sheet until firm and set, about 30 min. (Will keep up to 2 weeks in freezer.)

218 cal, 14 g fat (8 g saturated), 4 g protein, 28 g carb, 15 g sugar, 6 g fiber, 2 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the July/August 2016 issue of Dr. Oz The Good Life.

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