Banana Monster Pops
Looking for a great, unique treat for Halloween? I’ve got you covered with these easy-to-make Banana Monster Pops! What could be better than a chocolate covered frozen banana pop, rolled in toasted coconut with a delicious sweetened cream cheese dip? And even better… you’re done in under 30 minutes. Your little monsters are gonna love this!
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What kid (no matter their age) wouldn’t like a banana dipped in chocolate, rolled in toasted coconut, and some sweetened cream cheese to dip it in? I know this kid loves it 😉.
🥘 Ingredient Notes
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- Bananas (Choose bananas that are just ripe but not mushy. They’ll need to stand up to having sticks inserted and being dipped in chocolate.)
- Lollipop Sticks (Available online or in craft stores.)
- Chocolate Chips (Use all milk chocolate, white chocolate, or butterscotch or mix it up!)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🥄 Let’s Make Banana Monster Pops!
Toast the Coconut
Preheat the oven to 350 degrees. Spread the coconut on a baking sheet. Place in the oven and bake until golden brown, about 7-8 minutes. Remove from the oven and allow to cool.
👉 PRO TIP: Spread the coconut as thinly and evenly as possible on the baking sheet making sure there are no clumps. Stir several times during baking and watch carefully to prevent burning.
Prep the Bananas
Peel each banana and cut it in half crosswise. Insert a lollipop stick into the end of each banana half.
Melt the Chocolate
In a small microwaveable bowl, combine the milk chocolate chips and canola oil.
Microwave for 30 seconds. Remove the bowl from the microwave and stir. Return to the microwave and continue microwaving in 30-second intervals stirring after each until the chocolate chips are almost completely melted.
Stir until all chips are melted and the chocolate is smooth.
Coat the Bananas
Dip each banana half into the melted chocolate.
👉 PRO TIP: Use a small spoon to pour chocolate evenly over the banana allowing excess chocolate to drip back into the bowl.
Roll the chocolate-coated bananas in toasted coconut. Make “eyes” for your monsters with extra chocolate chips.
Chill until Set
Place the prepared bananas on a baking sheet, cover with plastic wrap and place in the freezer until the chocolate is set. About 30 minutes.
🥣 Make the Dip
For the dip – combine the cream cheese, sour cream, brown sugar, and vanilla in a mixing bowl.
Beat at medium speed until thoroughly combined. Serve in a small bowl to dip the banana pops into.
❗ Expert Tips
- Instead of milk chocolate, use white chocolate chips or butterscotch chips for variety. I made both milk chocolate and white chocolate for the photos.
- Spread the coconut as thinly and evenly as possible on the baking sheet making sure there are no clumps of coconut. This ensures even toasting.
- Use a small spoon to pour chocolate evenly over the banana halves allowing the excess to chocolate to drip back into the bowl.
❓ Questions About Frozen Banana Pops
Frozen bananas, well wrapped in a sealed container or freezer bag, can be stored for up to six months.
Yes! You could use crushed cereal, finely chopped nuts, or even sprinkles.
Leftovers? What leftovers!? Just kidding… any leftover banana pops can be stored refrigerated for quite a few days.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Banana Monster Pops
Ingredients
- 7 ounces shredded sweetened coconut
- 5 bananas
- 10 lollipop sticks 8-inch size
- 1 cup milk chocolate chips and/or white chocolate, or butterscotch
- 1 tablespoon canola oil
For the dip:
- 4 ounces cream cheese room temperature
- 4 ounces sour cream
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
Instructions
Toast the coconut:
- Preheat the oven to 350 degrees.
- Spread the coconut on a baking sheet. Place in the oven and bake until golden brown, about 7-8 minutes. Stir the coconut several times during the baking and watch carefully to prevent burning.
- Remove from oven and allow to cool.
Prep the bananas:
- Peel each banana and cut in half crosswise. Insert a lollipop stick into the end of each banana half.
Make the chocolate coating:
- In a small microwaveable bowl, combine the milk chocolate chips and canola oil.
- Microwave for 30 seconds. Remove the bowl from the microwave and stir. Return to the microwave and continue microwaving in 30 second intervals stirring after each until the chocolate chips are almost completely melted.
- Stir until smooth and all chips are melted.
Dip and coat the bananas:
- Dip each banana into the melted chocolate and roll in toasted coconut.
- Make “eyes” for the shaggy monster with extra chocolate chips.
- Place prepared bananas on a baking sheet, cover with plastic wrap and place in freezer for at least 30 minutes.
Make the dip:
- Combine the cream cheese, sour cream, brown sugar, and vanilla in a mixing bowl.
- Beat at medium speed until thoroughly combined.
- Serve alongside to dip the banana pops into.
Notes
- Instead of milk chocolate, use white chocolate chips or butterscotch chips for variety. I made both milk chocolate and white chocolate for the photos.
- Spread the coconut as thinly and evenly as possible on the baking sheet making sure there are no clumps of coconut. This ensures even toasting.
- Use a small spoon to pour chocolate evenly over the banana halves allowing the excess to chocolate to drip back into the bowl.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 29, 2014. It has been updated with additional information.
Super Cute! What a fun idea.
That toasted coconut on the outside totally sold these for me! I want!
Cutest monsters ever. I love this so much. It’s holiday-esque without being over the top. Love it.
I was trying to imagine what the heck these could be then I saw them – such a fitting name…toasted coconut overtop chocolate…yes please!!!
These are sooo cute!
What a fun idea. This is something my kids can even do on their own. Love that.
Smaller kids might need a little help melting the chocolate and toasting the coconut, but I know they’d love the dipping and decorating!
Oh I’m so going to enter the contest – how fun!! These are adorable.
Too Too Too cute. When I go to some kind of Fair/ Carnival, I always start looking for the chocolate covered bananas. These are waaaaaaay better.
These are so cute! If you ask me, you can never go wrong with toasted coconut – yum!
What a great idea! So creative and easy…perfect for nut free school snacks.
I hadn’t thought of that, Kellie, but yes these are great nut-free snacks!
These are adorable!! How creative! I love bananas and this looks like a quick Halloween treat – I’ll be making these tomorrow!
These are so cute! And perfect for Halloween!
Such a delicious snack! I’m obviously not a kid, but I’d be all over these!
This looks like the perfect midnight snack!!
Oh my goodness how cute!
You could try using melted peanut butter chips as the coating. That peanut butter and banana combination is one of my favorites. I still want some of these, chocolate, peanut butter or both! I also think that these are hilarious.
Miss P
I actually did some in milk chocolate, some white chocolate, and some with butterscotch chips. They were all delicious!
These are so cute! I love that they’re relatively healthy, too (in comparison to other Halloween stuff). :)
Very cute! You had me at coconut and chocolate :))
This is super cute!
These look so good!
hilarious