(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the banana cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 ripe bananas, mashed
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
For assembling:
1 cup chocolate frosting
12 ounces semi-sweet chocolate, melted
Lollipop sticks
Sprinkles or decorative toppings (optional)
Directions
Preheat the oven to 350°F (175°C). Grease and line an 8-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy.
Mix in the mashed bananas, egg, and vanilla extract.
Gradually add the dry ingredients, alternating with milk, mixing just until combined.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely.
Crumble the cooled cake into fine crumbs in a large bowl.
Mix in the chocolate frosting until the mixture holds together when pressed.
Roll the mixture into small balls and place them on a lined baking sheet. Chill for 30 minutes.
Dip the tip of each lollipop stick into melted chocolate and insert it halfway into each cake ball. Chill again for 15 minutes.
Dip each cake pop into melted chocolate, turning to coat evenly. Tap off excess chocolate.
Add sprinkles before the coating sets.
Place upright in a foam block or stand until the chocolate hardens completely.
Servings and timing
Servings: 18–22 cake pops
Prep time: 30 minutes Bake time: 30–35 minutes Chilling time: 45 minutes Total time: About 2 hours
Variations
Dark Chocolate Coating: Use dark chocolate for a richer flavor.
White Chocolate Drizzle: Drizzle melted white chocolate over the coated pops.
Nutty Twist: Mix in finely chopped walnuts or pecans into the cake mixture.
Peanut Butter Version: Replace chocolate frosting with peanut butter frosting.
Mini Cake Balls: Skip the sticks and serve as bite-sized truffles.
Storage/Reheating
Store cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If refrigerated, allow them to sit at room temperature for about 15–20 minutes before serving for the best texture.
They can be frozen (before coating or after fully set) for up to 2 months. Thaw in the refrigerator overnight.
FAQs
Can I use boxed cake mix instead of homemade banana cake?
Yes, you can bake a banana or yellow cake mix as a shortcut.
Why are my cake pops cracking?
Cracking often happens when the cake balls are too cold and the coating is too warm, causing rapid temperature changes.
How do I keep the cake pops from falling off the stick?
Dip the stick in melted chocolate before inserting it into the cake ball to secure it.
Can I make them ahead of time?
Yes, they can be prepared a day or two in advance and stored properly.
What’s the best chocolate for coating?
High-quality melting chocolate or chocolate wafers work best for a smooth finish.
Do I need a cake pop stand?
No, you can use a foam block or even an upside-down colander to hold them upright.
Can I reduce the sugar?
You can slightly reduce the sugar in the cake, but keep enough to maintain moisture and texture.
Why is my coating too thick?
You can thin melted chocolate with a small amount of coconut oil for a smoother consistency.
Can I make these gluten-free?
Yes, substitute with a gluten-free flour blend for the cake base.
How long do cake pops last?
They stay fresh for up to 5 days in the refrigerator when stored in an airtight container.
Conclusion
Chocolate Banana Cake Pops combine moist banana cake with rich chocolate coating to create a fun and irresistible dessert. Perfect for celebrations, gifting, or simply satisfying a sweet craving, these bite-sized treats are as delightful to make as they are to eat.
These Chocolate Banana Cake Pops are moist, bite-sized treats made from homemade banana cake blended with rich chocolate frosting and coated in a smooth chocolate shell. Perfect for parties, holidays, or edible gifts, these easy banana cake pops are fun to decorate and great for using up ripe bananas.
Author:Catherine
Prep Time:30 minutes
Cook Time:30–35 minutes
Total Time:2 hours
Yield:18–22 cake pops
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Banana Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 ripe bananas, mashed
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
For Assembling:
1 cup chocolate frosting
12 ounces semi-sweet chocolate, melted
Lollipop sticks
Sprinkles or decorative toppings (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy.
Mix in mashed bananas, egg, and vanilla extract.
Gradually add dry ingredients, alternating with milk. Mix just until combined.
Pour batter into prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Allow cake to cool completely.
Form the Cake Pops:
Crumble cooled cake into fine crumbs in a large bowl.
Mix in chocolate frosting until mixture holds together when pressed.
Roll into small balls and place on a lined baking sheet. Chill for 30 minutes.
Dip the tip of each lollipop stick into melted chocolate and insert halfway into each cake ball. Chill 15 minutes to set.
Dip each cake pop into melted chocolate, turning to coat evenly. Tap off excess.
Add sprinkles before coating sets.
Place upright in a foam block or stand until fully hardened.
Notes
Make sure cake is completely cooled before crumbling.
Chilling helps cake pops hold their shape while dipping.
If chocolate coating is too thick, thin with a small amount of coconut oil.
Avoid extreme temperature differences to prevent cracking.
