This under 200-calorie treat includes all the flavors of the indulgent childhood ice cream sundae with less fat and added sugar. Homemade magic shell chocolate coating causes the dried fruit and peanuts to stick securely to the bananas. Pick large, straight bananas for easier skewering. Store in the freezer or in the refrigerator if you have cold-sensitive teeth.
By making a recipe like this one, you make dessert nutrient dense by adding an extra serving of fruit to your day. This gives you beneficial nutrients like fiber, potassium, vitamin C and antioxidants.
Active time: 15 minutes Total time: 15 minutes, plus 1 hour freezing time
Banana Split on a Stick
Ingredients
- 4 large bananas, peeled and cut in half crosswise
- 4-ounces (113g) 70% dark chocolate, chopped
- 1 tbsp coconut oil
- 1/4 cup (37g) roasted peanuts, finely chopped
- 1/2 cup (8g) freeze-dried strawberries, crushed
Directions
Line a small baking sheet or tray with parchment paper. Gently push a popsicle stick into the bottom (cut side) of each banana half, stopping before the stick peeks through the other side. Place on the tray and freeze until solid, 1 hour.
Combine the chocolate and oil in a small, microwave-safe measuring cup. Microwave on high for 1 minute. Stir and microwave on 50% power in 30-second bursts, stirring between bursts, until the chocolate is melted and smooth.
Put the peanuts and strawberries on separate plates. Dip a banana in the chocolate mixture, tilting the measuring cup to cover most of the banana. Working quickly, sprinkle the banana with the nuts and strawberries. Lay on the baking sheet. Repeat with the remaining bananas. Serve immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Serves: 8 | Serving Size: 1 banana pop
Nutrition (per serving): Calories: 190; Total Fat: 9g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 4mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 18g; Protein: 3g
Originally published September 8, 2020; Updated December 2025
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