PB Chocolate ‘Magic Shell’ Banana Pops

There are always those foods that you see and it triggers an instant childhood memory.  Magic Shell is one of those things for me.  I remember if we ‘were good,’ we’d get treated to ice cream with the infamous ‘Magic Shell.’  Add a little whipped cream and peanuts, and boom! Happy kiddos.  We use to always get the original chocolate shell and the peanut butter shell and mix them.  The siblings and I would bask in our delicious bowls of ice cream with our prized magic shell.  It wasn’t until recently that I was reminded of this memory and and thought…. ‘I could totally make this, and make it without a crapton of chemicals.’  So voila, my peanut butter chocolate magic shell was created!  The hubs was all too happy to be my taste tester as well!  I decided to use this with frozen bananas with a plethora of toppings.  It’s quick and kid friendly.  Frankly, this would be a great ‘build your own’ bar at a party!  Put this magic shell copy cat in a slow-cooker and have a freezer of frozen bananas ready and your kids (or you, let’s be honest) will be in hog heaven!  The toppings can be your choice, or they’d be fine as is.  But aside from the time of freezing the bananas, this literally takes 5 minutes max to make.  Now, there is the debate of brown or yellow bananas.  My hubs and I both prefer the brown, ‘more ripe’ bananas as they add more flavor, but the yellow ones work too!  This recipe is easy, quick, and will keep all the sweet tooth’s in your family happy. If you’re not a fan of bananas, this is great on ice cream too!  So whip up a batch and reminisce on those childhood memories like I did, or make some new ones!


  • 1/2 cup of coconut oil (solid, not melted)
  • 3-1/2 cups semi-sweet chocolate chips
  • 1/2 cup of creamy peanut butter (if you want more texture use natural pb or chunky)
  • 1 large bunch of bananas (about 8)
  • Toppings for bananas include, crushed peanuts, pecans, cacao nibs, toasted coconut, sea salt, pepita seeds, sprinkles, drizzled peanut butter, candy, etc.
  • Popsicle sticks
  • Wax paper for bananas after they’ve been dipped (makes cleanup a breeze)


First, your bananas will need to be in the freezer for a few hours until they’re frozen solid.  Line a baking sheet with wax paper, peel bananas and cut off the tips (to make it easier to get a popsicle stick straight through) and insert popsicle stick into each. Place evenly on baking sheet and freeze until solid.  I find it easier to do this step the night prior.  In a sauce pan, combine chocolate chips, coconut oil, and peanut butter.  Turn heat up to medium high and stir until completely combined.  Remove from heat.  Dip frozen bananas in peanut butter chocolate mixture, place on wax paper, and quickly top with your choice of toppings.  The peanut butter chocolate mixture will harden fast, so top quickly.  Serve immediately while frozen, or place back in freezer to eat when needed.

A tip for chocolate dipping is to line a tall glass with a gallon bag, pour in chocolate peanut butter mixture, and dip bananas in.  Any excess sauce can easily be stored in fridge and reheated whenever you need it.  Leftovers go great on ice cream!  Enjoy!


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