Gluten-Free Frozen Banana Pops
By the Gluten Free Recipes team ·
Frozen banana pops, a naturally sweet and creamy treat perfect for a healthy snack. Coated in a rich chocolate shell and sprinkled with crunchy toppings, they offer a satisfying contrast of textures and a burst of fruity flavor.
At a glance: This easy snacks recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 4 ingredients — including ripe bananas, gluten-free chocolate chips, coconut oil — and walks through 6 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Frozen Banana Pops: When preparing this snacks recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Frozen Banana Pops: This recipe is naturally gluten-free, relying on whole fruits and certified gluten-free chocolate. Ensure all added toppings are also free from gluten-containing grains.
Ingredients
- 4 medium ripe bananas
- 1 cup gluten-free chocolate chips (dairy-free if needed)
- 2 tbsp coconut oil
- 1/4 cup chopped nuts, shredded coconut, or gluten-free sprinkles
Instructions
- 1
Peel the ripe bananas and cut each in half. Insert a popsicle stick firmly into the cut end of each banana half, ensuring it's secure for dipping.
- 2
Arrange the banana halves on a parchment-lined baking sheet, making sure they are not touching. Place the baking sheet in the freezer for at least 2-3 hours, or until the bananas are completely frozen and firm to the touch.
- 3
While the bananas freeze, prepare the chocolate coating. In a microwave-safe bowl or a double boiler, combine the gluten-free chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 2-3 minutes total. The mixture should be pourable and glossy.
- 4
Once the bananas are frozen solid, remove them from the freezer one at a time. Dip each frozen banana half into the melted chocolate mixture, tilting the bowl to coat evenly. Allow any excess chocolate to drip back into the bowl for about 10-15 seconds.
- 5
Immediately after dipping, sprinkle your chosen toppings over the wet chocolate before it sets. Return the coated banana pops to the parchment-lined baking sheet. Repeat this process with the remaining banana halves, working quickly to keep them frozen. Once all pops are coated and sprinkled, place the baking sheet back into the freezer for at least 15-20 minutes, or until the chocolate shell is completely hardened.
- 6
Serve the gluten-free frozen banana pops immediately for a delightful treat. For best results, store any leftovers in an airtight container in the freezer for up to 2 weeks, though they are best enjoyed within the first week.
Nutrition (per serving)
Tips & Notes
- The riper (more spotted) the bananas, the sweeter and more intensely flavored your result will be.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
- Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.
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