This less than 200 calorie treat contains all the flavors of the delicious childhood sundae with less fat and added sugar. Homemade Magic Shell chocolate coating ensures that the dried fruit and peanuts stick firmly to the bananas. Choose large, straight bananas to make skewering easier. Store in the freezer or refrigerator if you have cold-sensitive teeth.
When you make a recipe like this, you ensure a nutrient-dense dessert by adding an extra serving of fruit to your day. This provides you with beneficial nutrients such as 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 halved crosswise
- 4 ounces (113 g) 70% dark chocolate, chopped
- 1 tbsp coconut oil
- 1/4 cup (37 g) roasted peanuts, finely chopped
- 1/2 cup (8 g) freeze-dried strawberries, crushed
Directions
Line a small baking tray or tray with parchment paper. Carefully insert a popsicle stick into the bottom (cut side) of each banana half, stopping before the stick pokes out through the other side. Place on tray and freeze until solid, 1 hour.
Combine chocolate and oil in a small, microwave-safe measuring cup. Heat in the microwave on high for 1 minute. Stir and microwave at 50% power in 30 second bursts, stirring between bursts, until the chocolate is melted and smooth.
Place peanuts and strawberries on separate plates. Dip a banana into the chocolate mixture, tilting the measuring cup so that most of the banana is covered. Quickly sprinkle the banana with the nuts and strawberries. Place on the baking sheet. Repeat the process 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.
Servings: 8 | Serving size: 1 banana pop
Nutritional values
Originally published September 8, 2020; Updated December 2025
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