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 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!
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 ;-)
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.
Tip: Spread the coconut as thinly and evenly as possible on the baking sheet making sure there are no clumps of coconut.
Stir the coconut several times during the baking and watch carefully to prevent burning. Remove from the 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.
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.
Tip: Use a small spoon to pour chocolate evenly over the banana allowing excess to 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.
FAQs
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.
More Halloween Treats
Halloween Treats from Other Bloggers:
- Easy Halloween Party Food from Foxes Love Lemons
- Chocolate Sprinkle Halloween Cookies from Cookies and Cups
- Halloween Party Popcorn from We Are Not Martha
- The Half Blood Prince Cocktail from Half Baked Harvest
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Banana Monster Pops
Ingredients
- 7 oz. shredded sweetened coconut
- 5 bananas
- 10 lollipop sticks 8-inch size
- 1 cup milk chocolate chips and/or white chocolate, or butterscotch
- 1 tbsp canola oil
For the dip:
- 4 oz cream cheese room temperature
- 4 oz sour cream
- ½ cup brown sugar packed
- 1 tsp 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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on October 29, 2014.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Kathleen @ Hint of Joe's
Super Cute! What a fun idea.