These banana mummies are such a fun no bake Halloween treat, and a perfect alternative to all the Halloween candy! Bananas are dipped in chocolate and decorated with “bandages” and candy eyes for an adorable snack that kids and adults both will love!
Why You’ll Love This Recipe
- Crowd Pleasing – Bananas are purchased monthly by 96% of American households, so you know these will be a fan favorite!
- Kid-Friendly – Easy for kids to help make since no baking is needed, from dipping to drizzling the “mummy wraps”
- Spooky-Cute Look – Halloween banana mummies playful design makes them perfect for a Halloween party platter!
- Customizable – You can use white chocolate, yogurt, or nut butter for the coating and add candy eyes for personality
- Grab-and-Go Snack – They’re bite-sized, portable, and mess-free for party guests or school events
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Ingredients List
- 3 bananas
- 2 cups dark or semisweet chocolate chips
- ½ cup white chocolate chips
- 2-3 tsp coconut oil
- 12 candy eyeballs
Ingredient Tips and Substitutions
- For best results, do not use mushy or overripe bananas as they just don’t hold up as well. Make Banana Chocolate Chip Scones with those instead!
- Instead of dark chocolate, you can also use milk chocolate, white chocolate, colored candy melts (to make “monsters” instead), yogurt chips, or even nut butters (but they won’t get as hard of a coating as the chocolate). You won’t use the whole amount, but you want enough for easy dipping
- You could use frosting or stretched melted marshmallows instead of the white chocolate if preferred (but again, this will make it easy to smear compared to chocolate, not ideal for transport)
- The candy eyeballs can be swapped for mini chocolate chips, frosting, or a similar decoration
- While coconut oil isn’t expressly necessary, it makes the chocolate more loose and smooth for a better overall dip. If you want to try it without, feel free!
Step By Step Instructions
- Peel and cut your bananas in half crosswise. Stick a popsicle stick (or similar wooden craft sticks), skewer, cake pop sticks, or similar firmly into the center of each banana half, and then stick them in the freezer until solid, about an hour (more is fine)
- Add your dark chocolate chips and 1 – 1 ½ tsp coconut oil to a microwave-safe bowl. Cook on high for 1 minute, stir, then cook in additional 30-second increments, stirring between each, until melted and smooth. If you use candy melts or other chocolates, follow the package directions as they may differ
- Holding the popsicle stick, dip each banana into the melted chocolate (I like to transfer the chocolate to a tall cup to make this easier, but you can also spoon the chocolate over the banana if you prefer – as the chocolate gets lower you’ll probably have to spoon a portion of the banana anyway). Place on a sheet of parchment, a silicone baking mat, or similar (I set them on a baking sheet to make moving them easier). Once all are dipped, return to the freezer while you prepare the white chocolate
- Add your white chocolate chips and more coconut oil (I usually do ½ to 1 tsp here) to another microwave safe bowl. Melt on high in 30-second increments, stirring between each, until melted and smooth (you want a nice drizzling consistency). Transfer to a candy piping bag or a zippered plastic bag (just nip off a corner for ¼” or so thickness)
- Remove the bananas from the freezer. Pipe or drizzle the white chocolate into strips in various directions across the banana body to create “bandages.” Make sure to alternate directions, and don’t cover the dark chocolate completely. Add two small dots of white chocolate near the top of the banana (or use stripes in that area) and use it to adhere two candy eyes to each one
- Return to the freezer to let the white chocolate set up (about 10 minutes) then enjoy!
Pairing Suggestions
Desserts
- Pumpkin Cupcakes – Soft and spiced, balancing the banana’s natural sweetness
- Caramel Popcorn – Adds crunch and a salty-sweet contrast
- Chocolate Spider Web Pretzels or Witch Hat Cookies – Keeps the spooky dessert table cohesive
Appetizers & Snacks
- Cheese & Cracker Platter – Gives guests something salty to balance the sweetness!
- Halloween Deviled Eggs (dyed or decorated) – Adds a savory protein bite. Try my Pumpkin Deviled Eggs!
- Monster Guacamole with Chips – A fun, themed dip to contrast the fruity treat.
Drinks
- Hot Chocolate or Pumpkin Spice Latte – Cozy pairings for fall weather
- Apple Cider (hot or chilled) – Classic fall drink that complements bananas
- Banana or Chocolate Milkshakes – A kid-friendly drink that doubles down on flavor!
- Cocktails. For an adult sip, try my Banana Old Fashioned for a complimentary sip!
Recipe FAQs
How To Keep Bananas Fresh After Cutting?
Brush cut bananas with a little lemon juice or pineapple juice, then cover tightly with plastic wrap or store in an airtight container. This helps slow browning and keeps them fresher longer. For this recipe, freezing them slows down the browning process instead.
Can You Freeze Bananas For Later Use?
Yes! Bananas can be frozen whole, sliced, or mashed. Just peel first, then store in a freezer-safe bag for smoothies, baking, or frozen treats like these mummy bananas.
How Long Are Bananas Good After Cutting?
Cut bananas usually last about 1-2 days in the fridge before becoming mushy or overly brown. In the freezer, they keep 2-3 months before losing flavor and texture. Adding citrus juice can extend their shelf life slightly.
Tips For the Best Banana Mummies
- Try your best to center the popsicle sticks in each half of the banana, and you can follow the natural curve slightly to ensure you get the stick in as far as possible without poking out
- Feel free to cut and freeze your bananas further in advance to cut down on prep time when you’re ready to enjoy them!
- To make it easier to add the melted white chocolate to a bag, stand the bag up in a drinking glass (or similar) while you’re filling it!
Storage and Presentation
Storage Tips
- Short-Term: Store finished banana mummies in an airtight container in the refrigerator for 1–2 days (but I prefer to keep them frozen)
- Prevent Sogginess: Place parchment paper or wax paper between layers so the chocolate or candy coating doesn’t stick!
- Freezing Option: Freeze for 1-2 months. Just allow them to sit at room temperature for 2–3 minutes before biting in so they’re not rock-hard and enjoy!
Presentation Tips
- Spooky Display: Serve on a dark platter or tray lined with crushed chocolate cookies to resemble “dirt”
- Themed Props: Add small plastic spiders, cobwebs, or Halloween sprinkles around the bananas for a fun haunted effect!
- Single-Serve Style: Stick each banana mummy into a muffin wrapper (or similar) for easy grab and go!
Final Thoughts
These adorable banana mummies are the perfect chocolate covered banana pops for Halloween! They’re a spooky sweet treat that’s easy to make, and you can even keep them in your freezer for a grab and go snack anytime!
I love them because they’re no bake (so no oven needed) and super simple, and the kiddos can help too, by drizzling chocolate or adding eyeballs (or other spooky sprinkles or edible decorations)!
For more great options to pair with your little mummies, check out all of my No Bake Halloween Treats to make your dessert table filled with spooktacular surprises (and no party planning stress)!
Halloween Banana Mummies Recipe
Servings: 6
Chocolate covered frozen bananas get a Halloween makeover with these banana mummies! This cute no bake treat is perfect for kids and adults alike for a spooky sweet treat!
Equipment
- 6 Popsicle sticks (or similar)
- Candy piping bag (or Ziploc bag)
- Spoon (for stirring and drizzling)
Ingredients
- 3 bananas
- 2 cups dark or semisweet chocolate chips (you'll have leftovers)
- ½ cup white chocolate chips
- 2 tsp coconut oil (divided)
- 12 candy eyeballs
Instructions
- Peel and cut your bananas in half crosswise. Stick a popsicle stick (or similar; like skewers) firmly into the center of each banana half, and then stick them in the freezer until solid, about an hour (more is fine)3 bananas
- Add your dark chocolate chips and 1 tsp coconut oil to a microwave safe bowl. Cook on high for 1 minute, stir, then cook in additional 30-second increments, stirring between each, until melted and smooth. If you use candy melts or other chocolates, follow the package directions as they may differ2 cups dark or semisweet chocolate chips, 2 tsp coconut oil
- Holding the popsicle stick, dip each banana into the melted chocolate (I like to transfer the chocolate to a tall cup to make this easier, but you can also spoon the chocolate over the banana if you prefer – as the chocolate gets lower you’ll probably have to spoon a portion of the banana anyway). Place on a sheet of parchment, a silicone baking mat, or similar (I set them on a baking sheet to make moving them easier). Once all are dipped, return to the freezer while you prepare the white chocolate
- Add your white chocolate chips and remaining coconut oil to another microwave safe bowl. Melt on high in 30-second increments, stirring between each, until melted and smooth. Transfer to a candy piping bag or plastic bag (just nip off a corner for ¼” or so thickness)½ cup white chocolate chips, 2 tsp coconut oil
- Remove the bananas from the freezer. Pipe or drizzle the white chocolate into strips in various directions across the banana body to create “bandages.” Make sure to alternate directions, and don’t cover the dark chocolate completely. Add two small dots of white chocolate near the top of the banana (or use stripes in that area) and use it to adhere two candy eyes to each one12 candy eyeballs
- Return to the freezer to let the white chocolate set up (about 10 minutes) then enjoy!
Notes
- For best results, do not use mushy or overripe bananas as they just don’t hold up as well
- Instead of dark chocolate, you can also use milk chocolate, white chocolate, colored candy melts, or yogurt chips
- You could use frosting or stretched melted marshmallows instead of the white chocolate if preferred (but this will make it easy to smear compared to chocolate, not ideal for transport)
- The candy eyeballs can be swapped for mini chocolate chips, frosting, or a similar decoration
- While coconut oil isn’t expressly necessary, it makes the chocolate more loose and smooth for a better overall dip. If you want to try it without, feel free!
- Exact nutritional values will vary based on brand, size, and flavor of ingredients, any decorations added, and quantity consumed, and accounts for the use of all the chocolate (which will not be the case), so please consider this a guideline only
Nutrition
Serving: 126g | Calories: 364kcal | Carbohydrates: 54g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Sodium: 0.6mg | Potassium: 211mg | Fiber: 15g | Sugar: 23g | Vitamin A: 5.9IU | Vitamin C: 5.1mg | Calcium: 3mg | Iron: 3.8mg
