No-Bake Banana and Peanut Butter Lollipops with Dark Chocolate

No-Bake Banana and Peanut Butter Lollipops with Dark Chocolate

Last month Ceri made choco­late peanut but­ter balls for Choco­late Week and we fea­tured them on City­line. I’m not gonna lie but the City­line crew (and a few other guests of the show) lost their minds over them. We snacked on them as we pre­pared them for our seg­ment and then con­tin­ued to gob­ble them up through­out the rest of the tap­ing. By the time we left the stu­dio, I ate about half a dozen and had got­ten choco­late all over the stu­dio and on a few of my fel­low guests. After that day, I wanted to come up with  a ver­sion that was slightly heathier–not mix­ing confectioner’s sugar into the peanut butter–and equally as portable. After all, have you been read­ing all the lat­est news on the dan­gers of sugar like here in the Globe and Mail. I hadn’t even read that piece and I wanted to omit the sugar. I think I’m a trend set­ter. Ok, you’re right. I’m not.

Even though the advice against too much sugar has been mount­ing for years, I still think I’m pretty smart for mak­ing these lit­tle gems. Maybe it’s because I’ve stuck them onto lol­lipop sticks or the fact that I’ve also used fruit, but Scar­lett really loved these. You can’t deny the hap­pi­ness achieved when a banana and peanut but­ter hook up and if you add choco­late, you’ve got your­self snack ecstasy. Did you notice I called this a snack, not a treat? Since dark choco­late is full of antiox­i­dants, min­er­als like potas­sium and iron and can help con­trol blood sugar, I’m not going to con­sider this lolli some­thing only reserved for dessert. Unless you eat as many as I do, then it’s def­i­nitely a treat because you’re not meant to eat that much dark choco­late in one sitting.

PB & Chocolate Pops 48621












1 ripe

No-Bake Banana and Peanut Butter Lollipops with Dark Chocolate


  • banana, cut into 1/2 inch thick (or thicker) pieces
  • 2 1/2 oz. dark choco­late, melted
  • 2 table­spoons all nat­ural peanut butter
  • One dozen pop­si­cle or lol­lipop sticks


Place a sheet of parch­ment paper on a bak­ing sheet.

Scoop the peanut but­ter into a sand­wich bag.

Roll the peanut but­ter to a bot­tom cor­ner of the bag and then, using a scis­sor, snip off the cor­ner to cre­ate a pip­ing bag.

Make sure the open­ing isn't too large. You only need it to be the thick­ness of a pencil.

Gen­tly push the the pop­si­cle or lol­lipop stick into the bot­tom of a banana slice, about half way into the piece.

Repeat until all slices are on sticks.

Mean­while, melt the choco­late gen­tly using a dou­ble boiler. If you don't have a dou­ble boiler, place a small sauce pan with a cou­ple of inches of water over medium heat until it sim­mers. Place a bowl over the pan but don't allow the bot­tom to touch the water. Melt the choco­late in the bowl over the water.

Pipe peanut but­ter onto the face of a banana slice until its sur­face is cov­ered, don't pipe too much as you don't the banana slice to be too heavy and break on the stick.

Keep­ing the banana hor­i­zon­tal and using a table­spoon, driz­zle choco­late over the top of the banana slice until it drips down and cov­ers the sides.

Place the banana pop on the bak­ing sheet and repeat until all your slices are com­pleted.

Place the bak­ing sheet in the refrig­er­a­tor for 15 min­utes to set the chocolate.

Serve with a tall glass of milk and try to eat just one. Just try.

You might also like


Strawberry Rhubarb Crostata

Here’s an oldie-but-goodie from the archives. There are still gor­geous shoots of rhubarbs in the stores and this is a really easy yet impres­sive way to use them. Let me know

By Meal Type

Brisket on a Budget

We’re really thrilled to be starting a new column here at SPC: Lisa’s Letters Home. Lisa Durbin, who wrote this post for us way back when, is an old friend


Salmon Cakes

This week might be a bit nuts at SPC. Unlike most times when we’re so buttoned down…. ahem. Barring some kind of natural disaster, we’re moving over to our new