Chocolate-Covered Banana Pops with Homemade Magic Shell

Well, hello Summer Vacation.

It arrived quickly this year, even if the kids feel it’s taken forever. The boys have already settled into a summer routine of fishing, biking, climbing trees, chasing snakes, wading in brooks and lakes, snacking, and swinging in hammocks.

We spend our Saturdays at the Angelica Farmers’ Market, where I help manage the market and the boys run their seasonal business, selling handcrafted garden and yard sculptures with all the charm of young entrepreneurs.

*The salesmen are adorable, and so are their sculptures.

By Saturday afternoon we’re worn out and hungry. After hauling home our market purchases, stashing the vegetables, and collapsing into chairs, the familiar chorus of “I’m hungry!” begins. If I haven’t planned a snack ahead of time, I always regret it.

The perfect solution is having something frozen to cool everyone down. These Chocolate Covered Banana Pops—CCBPs, as my kids call them—are a consistent favorite here. Frozen bananas coated in chocolate taste remarkably like vanilla ice cream pops. My mom made them for us when we were little (even though she didn’t care for bananas), and I continue the tradition. They’re a wholesome snack that feels indulgent, and I still love eating them myself.

There’s another reason I keep making them: the chocolate coating doubles as an amazing Homemade Magic Shell. Reheated and drizzled over frozen strawberries, bowls of ice cream, or chilled treats, it forms that satisfying snap of chocolate on top. Dunk an ice cream cone into the melted chocolate and let it set for an irresistibly classic finish.

Freeze some bananas and make a double batch of the Magic Shell. Dunk frozen treats or simply drizzle the warm shell over chilled desserts, and enjoy a little reminder of summer childhood. This recipe is kid-tested and mother-approved—perfect for a hot morning when you want something quick, cool, and delicious.

Chocolate Covered Banana Pops and Homemade Magic Shell | Make Ahead Mondays

Rebecca Lindamood

There’s nothing more nostalgic than frozen chocolate-dipped banana pops. The frozen bananas have the texture and flavor of ice cream pops, and kids of all ages love them. Make a double batch of the dip to use as a healthy and divine Homemade Magic Shell.

Ingredients

Homemade Magic Shell:

2 cups finely chopped dark chocolate chunks
3 tablespoons extra virgin coconut oil

Chocolate Covered Banana Pops (CCBP’s):

6 ripe bananas peeled
12 wooden popsicle sticks
Homemade Magic Shell reheated until thin
Optional toppings to roll onto the chocolate-coated bananas:
graham cracker crumbs
mini M&Ms
sprinkles
jimmies
chopped roasted nuts peanuts, hazelnuts, almonds, etc.
crushed salty pretzels

Instructions

To Make the Homemade Magic Shell:

Place the chopped chocolate in a microwave-safe jar (a wide-mouthed pint jar works well). Microwave on high for 1 minute, then remove and add the coconut oil. Stir until completely smooth. Use immediately or let cool, seal with a tight-fitting lid, and refrigerate for up to one month.

To Reheat Homemade Magic Shell:

Remove the lid and reheat in the microwave on medium power in 30-second increments, stirring after each interval, until the mixture is smooth and pourable. Use to coat or drizzle as desired.

To Make Chocolate Covered Banana Pops (CCBP’s):

Line a baking sheet with parchment or waxed paper. Cut each banana in half and insert a wooden popsicle stick 2–3 inches into the cut end, leaving enough stick exposed to hold. Arrange the bananas on the sheet so they don’t touch and freeze until solid throughout.
If you plan to add toppings, spread them out on pie plates or small dessert plates for easy rolling.
Heat the Homemade Magic Shell until it’s thin and pourable. Working quickly, dunk each frozen banana into the chocolate one at a time, let the excess drip off, then roll in your chosen toppings. Return the dipped banana to the spot on the tray where it was frozen, and repeat with the remainder. Eat immediately or transfer to a rigid container with parchment between layers, seal, and keep frozen for up to one month.

Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.

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