These frozen Snickers banana pops are a lighter, better-for-you frozen treat you’ll want to keep in the freezer all summer. Each banana half is spread with creamy peanut butter, pressed with crunchy peanuts, and dipped in dark chocolate for a perfect sweet-and-salty bite. They’re vegan, gluten-free, easy to assemble, and a great recipe for kids to help with.
If you’re a Snickers fan, these hits all the same notes as a classic bar while feeling lighter: creamy peanut butter, crunchy nuts, and a crisp chocolate shell surrounding a frozen banana. They’re like a cross between a Snickers bar, a chocolate-dipped banana, and an ice cream cone—comforting, nostalgic, and refreshingly cold.
What makes them so appealing is how few ingredients they require and how quickly they come together. With just four simple components you can satisfy a chocolate craving and have a stash of frozen treats ready to go. They also freeze and store well, so it’s easy to make a batch and dip into one whenever you want.
Table of Contents
Why We Can’t Stop Making These Snickers Banana Pops
- They taste like a Snickers bar: Creamy peanut butter, crunchy peanuts, and a crisp chocolate shell wrapped around frozen banana.
- Only 4 simple ingredients: Quick to make with common pantry items.
- Perfect for summer: Cold, creamy treats to keep ready in the freezer.
- Kid-friendly: Fun to dip, decorate, and customize with toppings.
A Closer Look At The Ingredients
This recipe uses just four primary ingredients that combine to recreate the Snickers experience in a frozen, fruit-forward form.
- Bananas: Choose firm, ripe bananas — typically yellow with a few or no brown spots. Overripe bananas are too soft and can slide off sticks; save those for baking.
- Peanut butter: A thick, creamy peanut butter works best because it adheres to the banana and holds the peanuts in place. Natural or homemade peanut butter is fine as long as it isn’t too runny.
- Peanuts: Chopped peanuts add the essential crunch that mimics a Snickers bar.
- Dark chocolate: Use dairy-free chocolate chips or a chocolate bar that melts smoothly for a crisp shell.
Scroll to the recipe section for exact measurements and a step-by-step guide.
How to Make Frozen Snickers Banana Pops
These pops are quick to assemble and require no baking. The key to neat results is a short freeze between assembly steps so the peanut butter and peanuts stay put when you dip in chocolate.
- Step 1: Peel bananas and slice each one in half. Insert a popsicle stick into the cut end and place each half on a parchment-lined sheet.
- Step 2: Spread a layer of peanut butter over each banana half.
- Step 3: Press chopped peanuts into the peanut butter. Pressing by hand tends to be less messy than rolling the banana through the nuts.
- Step 4: Freeze the prepared banana halves for about 30 minutes, until the peanut butter is firm. This makes dipping much easier and keeps the toppings in place.
- Step 5: Melt the chocolate until smooth. Dip each frozen banana pop into the chocolate, letting excess drip off.
- Step 6: Return the dipped pops to the parchment-lined sheet and freeze another 10 minutes or until the chocolate sets. Serve immediately or store in an airtight container in the freezer.
Recipe Tips & Testing Notes
- Use firm, ripe bananas. Yellow bananas with one or two brown spots are ideal. Overly ripe bananas are too soft to work well on sticks.
- Freeze before dipping. Chilling the prepared bananas keeps the peanut butter and peanuts secure and makes dipping easier.
- Add a little coconut oil to the chocolate. Stir in about ½ teaspoon of coconut oil to melted chocolate for a smoother, shinier coating that sets nicely.
- Let them thaw briefly before eating. Ten minutes in the fridge softens the banana to a creamier, ice-cream-like texture.
Fun Recipe Variations to Try
- Almond Joy inspired: Use almond butter, sliced almonds, and sprinkle with toasted coconut flakes.
- Chocolate hazelnut: Swap in hazelnut spread or hazelnut butter and use chopped hazelnuts for a rich, nutty variation.
- Strawberry crunch: Sprinkle crushed freeze-dried strawberries over the chocolate before it sets for a bright, fruity note.
- Sprinkles or sea salt: Add colorful sprinkles or a pinch of flaky sea salt to elevate the sweet-and-salty contrast.
How to Store Frozen Banana Pops
Store finished banana pops in an airtight container in the freezer for up to two weeks. If stacking them, place parchment paper between layers to prevent sticking. When ready to eat, let a pop sit in the refrigerator for about 10 minutes for a softer, creamier texture.
Questions You Might Be Wondering
Yes. Any nut or seed butter will work. Try almond butter for an almond-forward flavor or sunflower seed butter for a nut-free option.
Absolutely. Use sunflower seed butter or a date caramel, and swap peanuts for sunflower seeds, pumpkin seeds, or coconut flakes to keep the crunch without nuts.
If the peanut butter slips, it usually means the banana wasn’t frozen long enough before dipping. Make sure the peanut-butter-coated bananas are firm before dipping in chocolate.
Yes. Let them sit in the fridge for about 10 minutes for a creamier texture that’s closer to ice cream.
More No-Bake Desserts
If you enjoy easy, no-bake desserts made with simple ingredients, these reader favorites are worth trying next.
Healthy Snickers Bites (4 Ingredients)
Snickers Stuffed Dates
No Bake Brownies (Vegan, Gluten-Free)
Samoas Stuffed Dates
If you try this recipe, please leave a comment and rating. Tag your photos so others can see your creations and get inspired.
Frozen Snickers Banana Pops
Megan Murphy
8 banana pops
Ingredients
- 4 medium bananas, ripe but firm
- ½ cup creamy peanut butter
- ½ cup peanuts, chopped
- 1 cup vegan or dark chocolate chips
Instructions
- Prepare the bananas: Peel the bananas and slice each one in half. Insert a popsicle stick into the cut end and arrange them on parchment-lined baking sheets.
- Add the peanut butter & peanuts: Spread peanut butter on each banana half, then press chopped peanuts into the peanut butter.
- Freeze: Freeze for about 30 minutes, or until the peanut butter is firm to the touch.
- Melt the chocolate: Melt chocolate slowly in a microwave or over a double boiler until smooth, stirring frequently.
- Dip in chocolate: Dip each frozen banana pop into the melted chocolate, letting excess drip off.
- Freeze again: Place dipped pops back on the parchment-lined sheet and freeze another 10 minutes until the chocolate hardens. Store in an airtight container in the freezer.
Notes
- Banana selection: Choose bananas that are firm enough to handle. Overripe fruit can make assembly messy.
- Chill before dipping: Proper freezing prevents sliding and helps the chocolate set quickly.
- Optional smoother coating: Stir ½ teaspoon coconut oil into melted chocolate for a shinier, easier-to-dip coating.
- Serving suggestion: Let the pops sit in the fridge for about 10 minutes before serving for a softer, creamier texture.
- Storage: Keep in an airtight container in the freezer for up to two weeks; separate layers with parchment to prevent sticking.
Calories: 322 kcal
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