Firm fruit holds the stick

Very soft overripe bananas can split when a stick is inserted. Choose ripe fruit that tastes sweet but still holds its shape. Smaller halves are easier to coat and eat than whole bananas.

Push the stick in gently while supporting the fruit. The stick needs enough depth to hold the banana but should not be forced to the far end. Food-safe lolly sticks are intended here, not improvised sharp skewers.

Keep the coating thin

A thick chocolate shell can be difficult to bite through while the banana underneath is frozen. Let excess chocolate drip away and use a spoon to cover missed areas rather than repeatedly dipping.

The cold fruit sets chocolate quickly, so have any topping ready before coating. Finely crushed ingredients adhere more easily than large pieces. The oil is optional and should be a neutral food oil, not butter, which adds water.

Choose an appropriate serving

These pops need a freezer and are not a room-temperature snack. Serve modest portions and allow the fruit to soften slightly if necessary rather than encouraging someone to bite a rock-hard centre.

For young children or anyone who has difficulty with hard frozen food, assess whether this format and the stick are suitable. The recipe's small size does not automatically make it appropriate for every eater.

What you'll need

  • 3 medium ripe but firm bananas
  • 150 g dark chocolate, chopped
  • 1 tsp neutral vegetable oil, optional
  • 2 tbsp finely crushed biscuits or desiccated coconut, optional
  • 6 food-safe lolly sticks

Let's make it

  1. Peel bananas and cut each in half crosswise. Carefully insert a stick into the cut end of each half without pushing through the side.
  2. Place on a paper-lined freezer-safe tray and freeze for about 2 hours until firm.
  3. Melt chocolate gently in a heatproof bowl over warm water, keeping water out. Stir in optional oil for a slightly thinner coating and cool until just fluid, not hot.
  4. Dip or spoon chocolate over each frozen banana half. Add a little optional topping immediately before the chocolate sets.
  5. Return to the lined tray and freeze about 1 hour until the coating is firm. Serve after a brief softening moment if the banana is too hard to bite comfortably.

Make it your own

Use milk chocolate for a sweeter shell.

Leave off biscuit crumbs for a plain finish; check chocolate labels before making dietary claims.

Keeping it fresh

Keep fully frozen pops in a sealed container with paper between layers. Use within two weeks for best quality.

Do not refreeze pops that have melted substantially after serving.

Allergen notes

Chocolate may contain milk or soya; biscuits may contain wheat/gluten, milk or egg. Check optional toppings.