Ovenless Ep. 2: Chocolate Covered Peanut Butter Banana Pops

My oven has officially been broken for long enough that I’m making this an actual series.

Welcome back to Ovenless, where I’m making easy no-bake treats that are actually good because apparently I don’t need an oven after all.

For episode 2, we’re making Chocolate Covered Peanut Butter Banana Pops.

Frozen banana + peanut butter + roasted peanuts + dark chocolate + flaky sea salt.

Basically a frozen chocolate peanut butter situation on a stick, and I am very much not mad about it.

The best part? They take just a handful of ingredients and you can keep them ready in the fridge whenever you want something sweet.

Why You’ll Like These

No oven required. Obviously the most important part of this series.

They’re ridiculously easy. There’s a little freezing time involved, but the actual prep takes minutes.

The texture is so good. Creamy peanut butter, crunchy peanuts, frozen banana, and that chocolate shell? Yes.

They’re a great make-ahead treat. Make a batch, keep them in the fridge, and you have something ready whenever the sweet tooth hits.

Sweet + salty perfection. Do not skip the flaky sea salt on top. It really makes the whole thing.

Chocolate Covered Peanut Butter Banana Pops

Ingredients

• Bananas
• Smooth peanut butter
• Roasted peanuts
• Dark chocolate
• Coconut oil
• Flaky sea salt

Instructions

Cut the bananas in half, peel, and insert a popsicle stick into each half.

Place the banana pops on a parchment-lined tray and freeze for 20 minutes.

Coat each banana in peanut butter, then roll in the roasted peanuts until covered. Place them back on the tray and freeze for another 20 minutes.

Melt the dark chocolate with 1 teaspoon of coconut oil until smooth.

Dip the peanut butter and peanut-covered bananas into the melted chocolate.

Finish with a sprinkle of flaky sea salt and enjoy.

Store in the freezer until you’re ready to eat them.

Tips

Use ripe but firm bananas. You want them sweet, but not so soft that they’re difficult to dip and coat.

Freeze between layers. Don’t skip the first freeze — it helps the peanut butter and peanuts stick much better.

Chop the peanuts fairly small. They’ll coat the banana more evenly and give you crunch in every bite.

Don’t skip the coconut oil. Just a little helps the chocolate melt smoothly and makes dipping easier.

Add the sea salt while the chocolate is still melted. That way it sticks right to the chocolate.

Keep them cold. I like storing these in an airtight container in the freezer so they’re ready whenever I want one.

Final Thoughts

I’m starting to think this broken oven might have accidentally created my favorite recipe series.

These are sweet, salty, crunchy, creamy, chocolatey, and take almost no effort to make.

Make sure to tag me @whatrobineats on Instagram when you make these!!

Ovenless Ep. 2: Chocolate Covered Peanut Butter Banana Pops

These Chocolate Covered Peanut Butter Banana Pops are the easiest no-bake treat made with frozen bananas, creamy peanut butter, crunchy roasted peanuts, and a dark chocolate shell finished with flaky sea salt. Store them in the fridge for an easy sweet snack anytime.

No ratings yet

Print Recipe Pin Recipe

Ingredients

  

• bananas
• smooth peanut butter
• roasted peanuts
• dark chocolate
• coconut oil
• flaky sea salt

Instructions

 

• Cut the bananas in half, peel, and insert a popsicle stick into each half.
• Place the banana pops on a parchment-lined tray and freeze for 20 minutes.
• Coat each banana in peanut butter, then roll in the roasted peanuts until covered. Place them back on the tray and freeze for another 20 minutes.
• Melt the dark chocolate with 1 teaspoon of coconut oil until smooth.
• Dip the peanut butter and peanut-covered bananas into the melted chocolate.
• Finish with a sprinkle of flaky sea salt and enjoy.
• Store in the freezer until you’re ready to eat them.

Tried this recipe?Let us know how it was!