Name: Chocolate Caramel Banana Pops (Vegan Gluten-Free) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: Vegan
Ingredients: 3 bananas; 6 lolly sticks; 60g peanut butter; 60ml maple syrup; 45g melted coconut oil; A pinch of salt; 180g dark chocolate; 1 tbsp coconut oil; Sprinkles, chopped nuts, cacao nibs and other toppings as desired

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Introduction

Chocolate Caramel Banana Pops are a deliciously sweet and easy-to-make treat perfect for warm days or any time you crave a healthy dessert. These vegan and gluten-free pops combine creamy bananas with rich caramel and decadent dark chocolate coatings. They’re fun to make and even more fun to eat.

The image shows several banana halves dipped in dark chocolate, each on a wooden stick. The bananas have a smooth, pale yellow texture, mostly covered by a dark, shiny chocolate layer that coats about three-quarters of each banana. Some of the chocolate coatings are sprinkled with colorful round tiny candy sprinkles, while one banana is dusted with finely crushed green pistachios near the exposed end. The bananas are placed on white parchment paper on a wooden board, with some loose sprinkles and cacao nibs scattered around. In the background, there are blurred jars containing light and dark sauces or toppings, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 bananas
6 lolly sticks
60g peanut butter
60ml maple syrup
45g melted coconut oil
A pinch of salt
180g dark chocolate
1 tbsp coconut oil
Sprinkles, chopped nuts, cacao nibs, or other toppings

Instructions

Step 1: Peel the bananas and slice each one in half lengthways. Insert a lolly stick into the end of each banana half. Place the prepared bananas on a plate or board and freeze for 2 hours or until completely frozen.
Step 2: Prepare the caramel by stirring together the peanut butter, maple syrup, melted coconut oil, and a pinch of salt until smooth and combined.
Step 3: Chop the dark chocolate and melt it together with 1 tablespoon of coconut oil either using a double boiler or microwave. Have your toppings ready for decorating.
Step 4: Pour the warm caramel into a heat-proof glass about three-quarters full, ensuring it’s deep enough to dip the banana pops. Do the same with the melted chocolate in another glass.
Step 5: Dip each frozen banana pop into the caramel, letting the excess drip off. The caramel will set quickly, so place each dipped banana on a parchment-lined tray. Repeat with all six banana pops.
Step 6: Immediately dip each caramel-coated banana into the melted chocolate. Allow the excess chocolate to drip off, then quickly sprinkle with your choice of toppings before the chocolate sets.
Step 7: Place the banana pops back on the parchment-lined tray. The chocolate will set within a few minutes. For faster setting, you can transfer them to the fridge for about 10 minutes.
Step 8: Enjoy immediately or store in a Ziploc bag in the freezer for 2 to 4 weeks.

Tips & Variations

Use almond or sunflower seed butter instead of peanut butter for a different flavor or to avoid nut allergies.
Swap dark chocolate for dairy-free milk chocolate or white chocolate if preferred, making sure it’s also vegan and gluten-free.
Try adding a sprinkle of sea salt on top of the chocolate for a sweet-salty twist.
For a smoother caramel, warm the peanut butter slightly before mixing with the other ingredients.

Storage

Store the banana pops in a sealed Ziploc bag or airtight container in the freezer. They will keep well for 2 to 4 weeks. To enjoy, let them sit at room temperature for a couple of minutes to soften slightly before eating, or eat straight from the freezer for a crunchy bite.

How to Serve

The image shows several frozen banana pops on a white wooden board with parchment paper. Each banana is cut into a single piece and dipped halfway in dark chocolate. Two of the bananas are sprinkled with small colorful round sprinkles, while two others are covered with a greenish crushed nut topping. Each banana is held with a wooden stick inserted at the bottom. In the blurred background, there is a white marbled surface with jars containing toppings, a glass of caramel sauce, and a bowl of colorful sprinkles near the white wooden board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bananas instead of frozen?

Freezing the bananas helps the caramel and chocolate coatings to set quickly and prevents melting. Using fresh bananas will make the coatings slide off, so freezing is recommended.

Is this recipe nut-free?

This version uses peanut butter, which contains nuts. To make it nut-free, substitute with sunflower seed butter or another seed butter of your choice.