Pumpkin Peanut Butter Chocolate Covered Frozen Bananas

Prep Time: 15 mins Total Chill Time: 2 hrs Total Time: 2 hrs 15 mins Yield: 6 frozen banana pops

Pumpkin Peanut Butter Chocolate Covered Frozen Bananas are easy to make and a great healthy frozen treat for all ages. Frozen bananas are coated with a layer of pumpkin peanut butter, and then dipped in chocolate and topped with crushed peanuts or your favorite topping. Enjoy during the warmer fall days for a delicious fall twist on chocolate covered frozen bananas.

Pumpkin Peanut Butter Chocolate Covered Frozen Bananas- what a tongue twister and a mouthful! But you get just that! Bananas that have a layer of homemade pumpkin peanut butter, then dipped or drizzled in chocolate and then frozen.

Such an easy dessert and fun popsicle! Most of the time is hands off- waiting for the layers to dry, and then the entire pop to freeze.

These frozen bananas are also easily customizable. You can use crunchy or smooth peanut butter- team crunchy over here! 🙋🏼‍♀️ And then you can choose your toppings. I added even more peanuts because I love the crunch it adds, but you can use sprinkles, a dash of cinnamon, shredded coconut, crushed graham crackers, crushed nuts, flaky sea salt…the possibilities are endless.

Want more fall dessert recipes?

• Pumpkin Chocolate Chip Biscotti
• The Best Gluten Free Apple Crisp

For more dessert recipes, click here.

Ingredients in the Chocolate Covered Frozen Bananas:

Bananas- use firm, ripe bananas for the best results. If they are too ripe, the banana won’t be firm and won’t be able to hold the weight of the layers.

Peanut Butter- I used natural peanut butter with the ingredients of just peanuts. I added a pinch of salt to my peanut butter, but if your peanut butter has salt, no additional salt is needed.

Pumpkin- make sure you are using 100% pumpkin and not pumpkin pie filling. The ingredients should just be pumpkin.

Maple Syrup- just a tad to slightly sweeten and balance out the pumpkin peanut butter.

Cinnamon- you could also use pumpkin pie spice for the ultimate fall treat.

Chocolate- if dairy free, use dairy free chocolate. I love Hu Chocolate as a refined sugar free option, and Enjoy Life Semi-Sweet Mini Chocolate Chips because they’re top 8 allergy free!

Coconut Oil– use unrefined coconut oil if possible so there is no coconut taste or smell. The addition of coconut oil to the chocolate thins out the chocolate making it extra smooth and dunk-able and drizzle-able.

Tools needed to make these Chocolate Pumpkin Covered Frozen Bananas:

• Cookie sheet
• Parchment paper
• Popsicle sticks
• Glass bowls
• Spatulas
• Measuring spoons and cups

How to make Pumpkin Peanut Butter Chocolate Covered Frozen Bananas:

Make the pumpkin peanut butter: Combine the first layer ingredients together in a bowl.

Make the banana pops: Peel the bananas and cut in half. Insert a popsicle stick into each banana. Spread an even layer of the pumpkin peanut butter on the entire banana. Repeat for each banana pop. Freeze for 30-45 minutes. Dip each frozen banana in melted chocolate and top with your favorite toppings. Freeze for an hour or until completely frozen.

How to store leftover Chocolate Covered Frozen Bananas:

Freeze the frozen banana pops in a freezer friendly airtight container for up to one week.

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