Landscape photo of Chocolate Caramel Banana Pops

Chocolate Caramel Banana Pops (Vegan Gluten-Free)

These Chocolate Caramel Banana Pops are so quick and easy to make: a frozen banana wrapped in delicious homemade salted caramel dipped in dark chocolate and sprinkles, these are a great alternative to ice cream this summer.

I love making ice cream although sometimes it can take a while in between the chilling and the soaking time (if using cashew nuts) or freezing the ice cream bowl (if using a machine) and sometimes you want something super refreshing and summery in less time. These banana pops are the answer and only require 2 hours of chill time to create a gorgeously smooth, cold and creamy snack.

Close up of Chocolate Caramel Banana Pops
Chocolate Caramel Banana Pops

Why will I love these Chocolate Caramel Banana Pops?

These ice cream-style pops are so delicious, they are:

  • Easy and quick to make in 10 minutes with 2 hours chill time
  • Naturally healthier, lower in sugar and wholesome
  • Chocolate, crunchy and crispy outside
  • Tender, gooey and creamy inside
  • Easy to play around with flavours
  • Naturally vegan and gluten-free and easily nut-free
  • Great for children and adults, too
  • Made with 5 ingredients

If you already love the sound of these banana pops, then read on for the recipe card below. Or, first let’s discuss the recipe in more detail.

Dipping a banana into a jar of melted chocolate
Chocolate Caramel Banana Pops

What ingredients do I need?

You only need 5 basic ingredients to make these delicious caramel and chocolate covered banana pops:

  • Bananas: the obvious ingredient here. You don’t want them to be too ripe nor too green. The riper bananas will be too soft and the greener bananas won’t be sweet enough, so you need them just right – a good yellow skin is key.
  • Peanut butter: this is for the caramel which is based on my cheat’s quick caramel. You can easily make these nut or peanut-free by using a different nut or seed butter here.
  • Maple syrup: for the caramel and you can use other sticky syrups like agave or vegan honey this is important for the texture of the caramel.
  • Coconut oil: this is important again for the caramel so that it sets slightly firmer and you can then dip the caramel bananas into the chocolate. We also use coconut oil in the chocolate layer so that it sets more quickly and with a greater shine.
  • Salt: for a salted caramel layer.
  • Dark chocolate: I used the delicious Hazelnut Chocolate from Divine which is one of my favourites as it’s really smooth and creamy but you can use any chocolate. I prefer dairy-free dark chocolates but you can use milk chocolates, too.
  • Decorations: you can keep these as plain or make them as exciting as you like with chopped nuts, seeds, desiccated coconut, quinoa puffs, sprinkles, rose petals… you name it.
Chocolate Caramel Banana Pops on a wooden chopping board
Chocolate Caramel Banana Pops

How do I make these Chocolate Caramel Banana Pops?

These could not be simpler to make:

  • Peel and half the bananas: lengthways so you do have two pops per banana.
  • Insert a lolly stick into each banana: and then freeze for 2 hours.
  • Make the caramel by stirring together the ingredients: till smooth and silky. Pour the caramel into a heatproof jar so that you can dip each banana pop into the jar without it overflowing.
  • Melt the chocolate and coconut oil: and pour into a second heatproof jar, as above.
  • Take each banana and dip it into the caramel: allowing the excess to drip off. Place on a parchment sheet and repeat with all the bananas. They will set very quickly but if needed, pop back in the freezer for 5 minutes.
  • Now dip each caramel banana into the chocolate: and allow the excess to drip off.
  • Immediately decorate with sprinkles etc: and place on a parchment lined tray. They will set very quickly, but pop back in the freezer till needed.
Chocolate Caramel Banana Pop next to a jar of melted chocolate
Chocolate Caramel Banana Pops

How long will these last?

These Chocolate Caramel Banana Pops can be eaten straight away or stored in a Ziploc bag for 2-4 weeks, although the chocolate does turn stickier over time.

Are these gluten-free and nut-free?

Yes these Chocolate Caramel Banana Pops are naturally gluten-free and to keep them nut-free, swap the peanut butter in the caramel for tahini or sunflower seed butter. Or, do avoid peanuts only, swap this for almond or cashew butter. Also check that your chocolate does not contain nuts.

Holding a Chocolate Caramel Banana Pop in one hand
Chocolate Caramel Banana Pops

I love these summery snacks, what else can I make?

I hope you are going to love making and eating these Chocolate Caramel Banana Pops all summer long and for more ideas, how about my:

Chocolate Caramel Banana Pops (Vegan Gluten-Free)

  • Servings: 6
  • Difficulty: easy
  • Print

These Chocolate Caramel Banana Pops are so quick and easy to make: a frozen banana wrapped in delicious homemade salted caramel dipped in dark chocolate and sprinkles, these are a great alternative to ice cream this summer.

Ingredients

    For the Bananas:
  • 3 bananas
  • 6 lolly sticks
  • For the Caramel:
  • 60g peanut butter
  • 60ml maple syrup
  • 45g melted coconut oil
  • A pinch of salt
  • For the Chocolate:
  • 180g dark chocolate
  • 1 tbsp coconut oil
  • Sprinkles, chopped nuts, cacao nibs and other toppings

Directions

  1. Peel and slice the bananas in half lengthways. Insert each banana half with a lolly stick and place on a board or plate. Freeze for 2 hours or until frozen.
  2. Make the caramel: stir together the ingredients until smooth.
  3. Chop the chocolate and melt with the coconut oil either over a double boiler of simmering water or in the microwave. Have all the sprinkles and nuts ready to go.
  4. Pour the warm and gooey caramel into a heat-proof glass so it’s ¾ full and will fit the banana pop inside. Do the same with the melted chocolate.
  5. One by one, dip the banana pop into the caramel and allow the excess to drip off. The caramel will set quickly and place on a parchment lined tray. Repeat with all 6 banana pops.
  6. Now dip each banana into the chocolate, allowing the excess to drip off and before the chocolate sets, sprinkle with your desired toppings.
  7. Place on a parchment lined tray where the chocolate will set within a couple of minutes (transfer to the fridge for 10 minutes, if needed).
  8. Eat straight away or keep in a Ziploc bag in the freezer for 2-4 weeks.

Note that you will have caramel and chocolate leftover but it’s easier to dip into excess sauces with the bananas than trying to spread it on. Store the caramel in a sealed jar for 1-2 weeks in the fridge and warm back up to make it runny again. Likewise, pour the chocolate into a heat-proof jar or container and store for 1-2 weeks and you can warm back up.

Landscape photo of Chocolate Caramel Banana Pops
Chocolate Caramel Banana Pops

I look forward to hearing what you think of these Chocolate Caramel Banana Pops so please let me know in the comments below. If you do make these pops, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With choc banana pop love x

One thought on “Chocolate Caramel Banana Pops (Vegan Gluten-Free)

Leave a Reply