Retro Fair Chocolate-Dipped Banana Pops with Sprinkles
Retro-fair fun on a stick: snappy chocolate shells, creamy bananas, and rainbow sprinkles for instant summer nostalgia.
Prep Time
15 min
Cook Time
5 min
Total Time
80 min
Servings
8
Why this fits the retro-fair mood: hand-held, no-fuss, and dazzling with rainbow pops of color—exactly the kind of treat you’d grab between rides. Plus, the quick-freeze dip is a playful nod to old-school candy stands where spectacle meets simplicity.
Practical magic: a little coconut oil turns dark chocolate into that instant-setting shell, so the sprinkles stick like stardust. Choose ripe-but-firm bananas for the best bite, and keep a chilled tray handy so every pop sets glossy and neat.
Fun food lore: frozen banana treats became pier-and-boardwalk icons in mid-century California—simple fruit dressed up for a day at the seaside. Consider these your at-home encore, with extra sparkle.
Ingredients
- 4 medium bananas (about 120 g each), ripe but firm
- 200 g dark chocolate (70%), dairy-free and soy-lecithin-free
- 30 g coconut oil (refined for neutral taste)
- 60 g gluten-free, vegan rainbow sprinkles
- 1 pinch fine sea salt (optional)
- 8 wooden popsicle sticks
Nutrients
- ironsource
From dark chocolate
- fibersource
From bananas and dark chocolate
- manganesesource
From dark chocolate
- potassiumhigh
From bananas
- vitamin B6good
From bananas
Instructions
- 1
Line a tray with baking parchment and clear space in the freezer. Peel the bananas and cut each in half crosswise. Insert a stick into each piece. Freeze for 60 minutes until firm.
- 2
Make the ‘magic shell’: place the dark chocolate and coconut oil in a heatproof bowl. Melt gently over a pan of barely simmering water, stirring until smooth. Add a pinch of sea salt if using. Pour into a tall cup for easier dipping.
- 3
Working one at a time, dip each frozen banana into the chocolate, tilting and rotating to coat. Let excess drip back into the cup, then immediately shower with sprinkles before the shell sets.
- 4
Lay the coated pops on the parchment-lined tray. Repeat with the rest. Freeze for 10–15 minutes until fully set.
- 5
Serve right away, or store in an airtight container in the freezer for up to 2 weeks. Rest at room temperature for 2–3 minutes before biting for the perfect snap.
Chef's Tip
Chill your dipping cup briefly in the freezer between batches to keep the shell setting fast and glossy.
Fun Fact
Coconut oil’s high saturated fat content makes chocolate set swiftly into a crisp ‘magic shell’—a carnival trick you can do at home.
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