Recipes » Dessert Recipes » Banana Monster Pops

Banana Monster Pops

Perfect for Halloween, these Banana Monster Pops are a fantastic treat for kids of all ages. Chocolate covered bananas rolled in toasted coconut!
5 from 1 vote
Prep Time 15 minutes
Cook Time 8 minutes
Banana Pops in a jar with a dish of cream cheese dip.

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!

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 😉.

Banana Pops in a jar with a dish of cream cheese dip.

🥘 Ingredient Notes


  • 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

Toasted coconut on a baking sheet.

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.

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

Two banana halves with lollipop sticks inserted.

Peel each banana and cut it in half crosswise. Insert a lollipop stick into the end of each banana half.

Melt the Chocolate

Small bowl containing chocolate chips; oil being added with a measuring spoon.

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.

Small bowl with melted chocolate.

Stir until all chips are melted and the chocolate is smooth.

Coat the Bananas

Banana half being coated with melted chocolate.

Dip each banana half into the melted chocolate.

TIP: Use a small spoon to pour chocolate evenly over the banana allowing excess chocolate to drip back into the bowl.

Chocolate coated banana being rolled in toasted coconut on a baking sheet.

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


Cream cheese dip in a mixing bowl.

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.

Banana pops in a jar with a bowl of cream cheese dip.

❗ 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


How long can I store the frozen bananas?

Frozen bananas, well wrapped in a sealed container or freezer bag, can be stored for up to six months.

I don’t like coconut. Any suggestions for other toppings?

Yes! You could use crushed cereal, finely chopped nuts, or even sprinkles.

What do I do with the leftovers?

Leftovers? What leftovers!? Just kidding… any leftover banana pops can be stored refrigerated for quite a few days.


Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

📖 Recipe

Banana Pops in a jar with a dish of cream cheese dip.

Banana Monster Pops

Perfect for Halloween, these Banana Monster Pops are a fantastic treat for kids of all ages. Chocolate covered bananas rolled in toasted coconut!
5 from 1 vote
Print It Rate It Save
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 10 servings
Calories: 300kcal
Author: Lana Stuart

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

Serving: 1piece | Calories: 300kcal | Carbohydrates: 30g | Protein: 3g | Fat: 21g | Saturated Fat: 15g | Cholesterol: 18mg | Sodium: 57mg | Potassium: 365mg | Fiber: 5g | Sugar: 20g | Vitamin A: 261IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg

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.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on October 29, 2014. It has been updated with additional information.

Leave a Reply

Your email address will not be published.

Recipe Rating




24 Comments

  1. 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!!!

    1. Smaller kids might need a little help melting the chocolate and toasting the coconut, but I know they’d love the dipping and decorating!

  2. 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.

  3. These are adorable!! How creative! I love bananas and this looks like a quick Halloween treat – I’ll be making these tomorrow!

  4. 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

    1. I actually did some in milk chocolate, some white chocolate, and some with butterscotch chips. They were all delicious!

  5. These are so cute! I love that they’re relatively healthy, too (in comparison to other Halloween stuff). :)