Chocolate covered banana mummies are the perfect, last-minute Halloween treat. These sweet mummy pops are made with just 4 ingredients! They're delicious, festive and fun to make!
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Trick or treat! Halloween is just a few days away. If you're looking to bring some extra fun to the holiday, these banana pops are perfect.
Also, If you enjoy making mummies, try your hand at my Chocolate Covered Pumpkin Bites (these are also good for Thanksgiving).
One more fun option? Homemade Caramel Dipped Apples! They're always a reader favorite during the month of October.
Ingredients & Substitutions
- Bananas: BIG, ripe bananas are best for this recipe. Smaller ones will do the trick, but I've found bigger bananas a bit easier to work with. Note: super over-ripe bananas are mushier which can make them harder to use. Consider mashing them up for some Healthy Pumpkin Banana Bread instead!
- Chocolate chips: You'll need dark or semi-sweet chocolate chips and white chocolate chips!
- Coconut oil: Adding coconut oil to melted chocolate makes it easier to work with. You can make due without, but it makes the chocolate much easier to drizzle.
- Candy eyeballs: Find them at the nearest craft store or order your decorative candy eyes on Amazon.
- Optional/Other: Sprinkles are fun and add extra color but they're not required! I added red and orange sugar sprinkles to some of my pops, feel free to get creative.
How To Make Banana Mummy Pops
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
- Cut bananas in half horizontally to create four pieces. Then, cut each piece in half lengthwise to create 8 total mummies.
- Insert a popsicle stick into each banana and arrange on a parchment paper lined baking sheet. Place in the freezer for about an hour, or until solid!
Melt chocolate, add eyes:
- Place dark chocolate chips in a microwave-safe bowl along with coconut oil. Microwave in 30 second increments, stirring in-between.
- Work slowly so you don't accidentally burn your chocolate. Repeat with white chocolate chips!
- Cover each banana with chocolate, then add candy eyes. It's easier to work with the bananas while they're still frozen solid. If you're not able to move quickly enough, keep some in the freezer and take out just the ones you're decorating.
Add mummy wrap:
- Drizzle white chocolate diagonally above and below the candy eyeballs.
- Switch angles and continue on to create a "wrap" type appearance. I find that a variety of thick and thin lines creates the best appearance.
- Eat your banana mummies immediately or place them back in the freezer. I don't recommend refrigerating mummy pops as the banana will become mushy/wet inside. These are best enjoyed frozen!
- Keep bananas frozen: It's easier to decorate bananas while they're frozen. Want to move at a leisurely pace? Take a few out and leave the rest in the freezer while you work. This way the bananas will stay on their popsicle sticks without issue!
- Temper your chocolate: Avoid the temptation to microwave your chocolate chips for 1-2 minutes at a time. It's important to work slowly: microwave for 30 seconds and stir after each increment. This is called tempering! It's the process of melting chocolate slowly so that it doesn't burn.
Create different shapes and flavors of these frozen Halloween banana pops!
Invert colors: Cover frozen bananas with white chocolate, add eyes, and then create a dark chocolate mummy wrap.
Peanut butter: You can microwave peanut butter and it turns into a drizzly substance kind of like melted chocolate! I also add a dab of coconut oil to make it even easier to work with. Cover your banana in peanut butter and then do a white or dark chocolate mummy wrap!
Ghost: Make ghost banana pops! Cover in all white chocolate, add eyes, and draw on a dark chocolate mouth with a toothpick.
Banana bite: Cut bananas into slices and flash freeze. Cover in chocolate, then add mummy wrap and a singular candy eyeball. So cute!
Less chocolate: These Halloween bananas are pretty heathy, but you can use less chocolate for a lower-sugar treat. Simply add a white or dark chocolate mummy wrap to plain frozen bananas and glue eyes on with another dab of chocolate.
Tools You'll Need
Baking sheet: I like to use a nice big sheet so there's plenty of space between bananas while they freeze.
Parchment paper: Line your baking sheet before flash freezing bananas so they don't stick.
Popsicle sticks: Coffee stirrers can also work but aren't quite as user friendly.
Bowls: Two microwave safe bowls for melting dark chocolate and white chocolate chips.
How To Store Banana Mummies
I recommend freezing your mummies! They don't keep that well in the refrigerator because the banana becomes mushy and wet inside. These pops are best enjoyed frozen.
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Halloween Banana Mummies
- Large baking sheet
- Parchment paper
- Popsicle sticks *Or coffee stirrers
- Microwave safe bowls
- 2 large bananas *see note below
- ¾ cup dark chocolate chips *or semi-sweet
- ⅓ cup white chocolate chips
- 1 & ½ teaspoons coconut oil *see note below
- 1 package candy eyeballs *see note below
Recipe notes:General: Decorating bananas is easier when they're frozen solid so work quickly. Or, if you'd like to work at a slower pace, keep some in the freezer and take out just the ones you're decorating. Bananas: Big bananas will work best for this recipe, small ones do the trick but can be harder to work with. Also, really overripe bananas tend to be mushy which can make them hard to use for pops. Coconut oil: This ingredient is ultimately optional. However, adding a bit of coconut oil to melted chocolate makes it so much easier to spread and drizzle! Candy eyeballs: Some grocery stores might have candy eyes (especially closer to Halloween). However, you're more likely to find them at a craft store. You can also get Decorative candy eyes on Amazon.
- Cut bananas in half horizontally to create four pieces, then cut each of the 4 pieces in half again (lengthwise) to create 8 total pops.2 large bananas
- Add a popsicle stick to each banana. Arrange on a parchment paper lined baking sheet and freeze for about an hour, until solid.
- Add dark chocolate chips to a microwave safe bowl along with 1 teaspoon of coconut oil. Add white chips to a separate bowl with ½ teaspoon of coconut oil.¾ cup dark chocolate chips, ⅓ cup white chocolate chips, 1 & ½ teaspoons coconut oil
- Microwave chocolate in 30 second increments, stirring in-between. Work slowly so you don't accidentally burn your chocolate.
- Once bananas are frozen, cover each pop with dark chocolate and add two candy eyes.1 package candy eyeballs
- Drizzle white chocolate diagonally above and below the candy eyeballs. Change up your angle and continue on to create a wrapped appearance.
- Enjoy immediately or place bananas back in the freezer for later!
How to store:
- Freeze your mummy pops in an airtight container for up 2 months. These treats don't keep that well in the refrigerator because the banana becomes mushy and wet inside.
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