A Little Halloween in July: Banana Ghost Pops for the Win 🎃
I didn’t start getting into Halloween treats until I had my daughter. Suddenly, I found myself diving headfirst into spooky season… in the middle of summer. It all started with a tiny party I threw for her and my niece, two toddler girls who are obsessed with Halloween. I’m talking full-on Chumbala dance performances, vampire wedding reenactments, and Baby Shark dressed like Dracula, kind of obsessed. They live for it. So, to play into their love of Halloween, I decided to make these Toddler-friendly White Chocolate Banana Ghost pops, the fun treat they adore.
So here I am, in the middle of June, making Halloween banana pops because my little monsters wouldn’t have it any other way. And honestly? I’m glad I did. These White Chocolate Banana Ghost Pops are ridiculously easy, toddler-approved, and gave me one of the best mom wins I’ve had in a while.
I melted down some Ghirardelli white chocolate melting wafers in the microwave and poured them into a cup (pro tip: no need for a fancy dipping pan—just tilt the cup and swirl the banana in). But here’s the real trick—your bananas need to be cold before dipping or the chocolate won’t set. I popped mine into the freezer for about 10–15 minutes until they were cold, not frozen. Then came the fun part: dipping, decorating with candy eyes, and drawing little spooky faces before the chocolate hardened. If you wait too long, those eyes won’t stick. Trust me. That chocolate sets fast. To make banana ghost pops perfect, timing is essential!
And let me tell you—watching the girls eat these? Hilarious. First, they picked off the candy eyes. Then they licked off the chocolate. Then they poked at the banana like it was a toy before finally taking a bite. I shouldn’t have let them eat it after all that “play,” but watching them giggle and squeal made it all worth it. I don’t eat after toddlers—ever—but I do love watching them enjoy something I made just for them.
This one’s for the fun moms and dads. The tired ones who still find the energy to say yes to spooky snacks in July. These banana pops, especially when made into banana ghost pops, are super simple, quick to whip up, and easy enough that your kids can help… although I guarantee they will not help you with the cleanup. 😂
What You’ll Need to Make Chocolate Banana Ghost Pops
(This post contains affiliate links.):
- Ghirardelli White Chocolate Melting Wafers
- Candy Eyes for Decorating
- Popsicle sticks or skewers
- Black Decorating Gel
- Nonstick Sheet Pan for Easy Layout
These sheet pans make cleanup so much easier and keep your ghost pops, especially those cute banana ghost creations, looking cute and tidy from start to finish.
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🍓 Berry Trifle – a 4th of July Showstopper
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🍪 Perfect Everyday Oatmeal Cookies – Spot-On Flavor, Every Time
This sweet little project might’ve started as a summertime whim, but it ended with two very happy toddlers, a kitchen full of giggles, and one mama who felt like she nailed it. I hope you give banana ghost pops a try, whether it’s October or not. 🎃
With sugar, squeals, and spooky fun,
– Camille
White Chocolate Banana Ghost Pops
White Chocolate Banana Ghost Pops (Easy Halloween Treats)
6
servings15
minutes10
25
minutesThese spooky banana ghost pops are an easy, no-bake Halloween treat made with Ghirardelli white chocolate melts, candy eyes, and a bit of decorating gel. Perfect for parties or kid-friendly fun at home!
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Ingredients
3 ripe but firm bananas
1 bag Ghirardelli white chocolate melting wafers
12 candy eyes (or more for variety)
Black decorating gel or melted dark chocolate for faces
6 popsicle sticks, lollipop sticks, or metal skewers
Directions
- Peel and cut each banana in half to make 6 pieces. Insert a stick or skewer into each one.
- Place the bananas on a parchment-lined tray and freeze for 10 to 15 minutes to firm up.
- Add the Ghirardelli white chocolate wafers to a microwave-safe bowl. Microwave in 20-30 second intervals, stirring between each round until fully melted and smooth (about 1.5 to 2 minutes total).
- Dip each banana half into the melted chocolate. Use a spoon to help coat it evenly if needed. Let excess chocolate drip off, then return each dipped banana to the parchment-lined tray.
- While the chocolate is still soft, press two candy eyes onto each banana. Let the chocolate set slightly.
- Use black decorating gel or melted dark chocolate to draw ghostly faces—surprised, scared, spooky, or silly!
- Chill the finished ghost pops in the refrigerator or freezer until ready to serve. They are best enjoyed cold.
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