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Peanut Butter Ghost Banana Recipe
Ash Tyrrell

Peanut Butter Ghost Banana Recipe

I first made these peanut butter ghost bananas for my niece's Halloween party, and I honestly couldn't believe how fast they disappeared from the tray. I love that they feel indulgent but are basically just frozen banana, peanut butter, and a few chocolate chips for the eyes.
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Total Time 1 hour 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 ripe but firm bananas — ripe bananas taste sweeter but firm ones hold their shape better on the stick
  • 8 wooden popsicle sticks — these give each ghost its handle and make dipping much easier
  • 1 cup creamy peanut butter — skip natural peanut butter here since it separates and won't coat smoothly
  • 2 tablespoons coconut oil — thins the peanut butter so it glides over the banana in an even layer
  • 1 cup white chocolate chips — melted and used for a second dip to build that classic pale "ghost" shell
  • 24 mini chocolate chips — these become the ghost eyes so keep them small and uniform
  • A pinch of fine sea salt — balances the sweetness of the peanut butter and white chocolate

Method
 

  1. Peel your bananas and slice each one in half crosswise, then in half again lengthwise, so you end up with four pieces per banana. Push a popsicle stick into the flat, cut end of each piece so it has a sturdy handle. Lay all the pieces on a parchment-lined baking sheet, spacing them so they aren't touching each other.
  2. Slide the baking sheet into the freezer and let the banana pieces firm up for about 1 hour, or until they feel solid to the touch. I like to use this waiting time to melt my peanut butter coating, so nothing goes to waste. Frozen bananas also hold their shape much better once dipped.
  3. In a microwave-safe bowl, combine the peanut butter and coconut oil. Microwave in 20-second bursts, stirring between each one, until the mixture is completely smooth and pourable. Stir in the pinch of salt at the end so it doesn't clump while melting.
  4. Remove the bananas from the freezer and dip each piece into the warm peanut butter mixture, turning it so the coating wraps evenly around the banana. Let any extra drip off over the bowl before setting the piece back on the parchment. Return the tray to the freezer for about 15 minutes so this layer can set.
  5. Melt the white chocolate chips in a separate bowl in short microwave bursts, stirring often so they don't scorch. Dip each peanut butter-coated banana into the white chocolate, letting it drip back into the bowl before placing it back on the tray. This second coat is what gives the ghosts their classic pale, spooky look.
  6. While the white chocolate is still soft, press two mini chocolate chips into the top of each banana to form the ghost's eyes. Freeze the finished ghosts for another 15 minutes so everything sets firmly before you serve them.

Notes

  • I always freeze my bananas for the full hour, because rushing this step makes the coating slide right off instead of sticking.
  • I warm my peanut butter mixture just until pourable, since overheating it makes the banana underneath start to soften too quickly.
  • I keep a toothpick nearby to nudge the chocolate chip eyes into place without smudging the white chocolate shell.
  • I work with one or two bananas out of the freezer at a time so the rest stay firm while I'm dipping.
  • I set a timer for my freezer breaks, since I've definitely lost track of time and ended up with a half-melted ghost before