Boo-Nana Pops (Frozen Banana Ghosts) – fun Halloween banana pops for kids

Okay, picture this: it’s Halloween, the kids are bouncing off the walls, and you want something spooky but sweet that doesn’t involve miles of candy wrappers. Enter Boo-Nana Pops—these adorable frozen banana ghosts are like little chilly hugs wrapped in white chocolate! They’re super simple to make and totally fun to decorate, turning plain bananas into the cutest creepy treats. Plus, they’re a sneaky way to sneak in some fruit when Halloween sugar rush paranoia kicks in. Trust me, these pops bring all the giggles and smiles without the sticky mess (mostly)!

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 0 minutes (plus freezing)
• Total Time: About 2 hours (including freezing)

Ingredients

For the Main Dish:

• 3 large ripe bananas
• 1 cup white chocolate chips or melting wafers
• 6 popsicle sticks or wooden skewers
• Mini chocolate chips or black decorating gel (for eyes and mouth)

How I Make It

Step 1:

Start by peeling your bananas and cutting each into 2-3 equal pieces, about 3–4 inches long. Gently insert a popsicle stick into the flat end of each banana piece, making sure it’s sturdy but not poking through the other side.

Step 2:

Place your banana pops on a baking sheet lined with parchment paper and pop them into the freezer for at least 1 hour. This step is key so they don’t melt when you dip them.

Step 3:

While the bananas freeze, melt your white chocolate chips gently. I like to do this in 20-second bursts in the microwave, stirring well each time to avoid burning. You want it smooth and creamy.

Step 4:

Now, working quickly, dip each frozen banana into the melted white chocolate, using a spoon to help coat them fully. Let the excess drip off, then place back on the parchment paper.

Step 5:

Before the chocolate sets, add mini chocolate chips or use black decorating gel to create little ghostly eyes and mouths. Don’t worry if they’re not perfect—quirky faces add to the charm!

Step 6:

Pop the finished pops back into the freezer for another 30 minutes until fully set. Then enjoy immediately or store in an airtight container in the freezer for up to a week.

Variations & Tips

• Use dark or milk chocolate for a more traditional look and richer flavor.
• Try adding orange or purple sprinkles on the white chocolate before it sets for extra Halloween flair.
• If your chocolate seizes, add a teaspoon of coconut oil or vegetable oil and stir gently to smooth it out.
• For a nutty twist, sprinkle finely chopped nuts over the chocolate before it hardens.
• Swap out bananas for strawberries or apple slices for a different fruity ghost.
• Use edible markers or food-safe pens to draw fun faces instead of chocolate chips.

How I Like to Serve It

I love serving these Boo-Nana Pops at Halloween parties or as an afternoon surprise for the kids after trick-or-treating. They’re perfect chilling on a spooky-themed tray surrounded by orange and black napkins. If you’re feeling extra festive, pair them with a cozy cup of hot cocoa or pumpkin spice latte to balance out the chill with some warmth!

Notes

• Store leftover pops in a single layer in an airtight container in the freezer to prevent sticking.
• If you want softer pops, let them sit at room temperature for about 5 minutes before eating.

Closing: These Boo-Nana Pops are a simple, fun way to add a little spooky magic in the kitchen that everyone can enjoy and feel good about.