Halloween snacks do not have to be a sugar bomb to be fun. These banana ghosts are simple, quick, and kid friendly. They look festive on a platter, and they work for everyday snacking too. The yogurt shell adds gentle tang to sweet fruit, and the eyes can be mini chocolate chips or raisins if you want a nut free, allergy aware option. They live in the freezer so you can make them ahead and pull out what you need.

You do not need fancy equipment. A lined sheet pan, a bowl of yogurt, and a few popsicle sticks will do it. The method is dip, decorate, and freeze. That is it.

The payoff is a creamy, cool treat with real fruit and modest sugar. If you want dairy free, use a thick plant yogurt and choose raisin eyes. If you want extra texture, add a light roll in unsweetened shredded coconut. Keep the coating thin so the shell sets cleanly and does not crack.

What are ghost banana pops

Ghost banana pops are half bananas on sticks coated in yogurt and finished with two “eyes.” Freeze them until firm. The look is simple and fun, and the flavor leans fresh rather than candy sweet.

Equipment

• Cutting board and small knife
• Parchment paper or wax paper
• Rimmed sheet pan that fits in your freezer
• Medium bowl for yogurt dipping
• Spoon for coating and smoothing
• Popsicle sticks or sturdy lollipop sticks

Timing

• Prep: 15 minutes
• Freeze: 2 hours
• Total: about 2 hours 15 minutes

Yield

8 pops

Ingredients

• 4 medium ripe but firm bananas, peeled and halved crosswise
• 1½ cups vanilla Greek yogurt, 2 percent milkfat works well (about 360 g)
  • Dairy free option: use 1½ cups thick unsweetened coconut or almond yogurt (about 360 g), sweeten lightly to taste
• 2 tablespoons mini chocolate chips, pointy ends make easy eyes (about 24 g), or 2 tablespoons raisins or currants (about 20 g)
• Optional coating: ½ cup unsweetened shredded coconut for a “fuzzy” ghost look (about 40 g)

Preparation instructions

1. Line and chill the pan
   Line a rimmed sheet pan with parchment. If you have space, set the empty pan in the freezer while you prep. A cold surface helps the coating set fast and minimizes drips.
2. Prep the bananas
   Peel the bananas. Trim the stem ends flat if needed so the stick inserts easily. Cut each banana in half crosswise. Insert a popsicle stick into the flat end of each half until secure, about halfway up the length.
3. Set up the dip
   Stir the yogurt so it is smooth and glossy. If it seems very thick, whisk in 1 to 2 teaspoons milk or plant milk to loosen slightly. You want it thick enough to cling in a thin coat.
4. Coat the bananas
   Hold a banana by the stick and spoon yogurt over it, turning to cover all sides. Aim for a thin, even layer. Let excess drip back into the bowl. Set on the lined pan. Repeat with the remaining bananas.
5. Add eyes
   While the yogurt is still soft, press two mini chocolate chips point side in to form eyes on each ghost. If using raisins or currants, press them gently so they stick. For the optional coconut look, sprinkle or roll lightly in shredded coconut now, then add the eyes so they show clearly.
6. Freeze
   Freeze until fully set and firm, about 2 hours. For tidy edges, you can remove the pan after 20 minutes and use a small knife to trim small yogurt puddles, then return to the freezer to finish.
7. Serve or store
   Serve straight from the freezer. For storage, once solid, transfer pops to an airtight container with parchment between layers. Keep frozen for up to 2 weeks.

Variations and swaps

• Dark chocolate eyes: use mini dark chips for a stronger look.
• Spiced shell: stir ¼ teaspoon ground cinnamon into the yogurt.
• Extra crunch: sprinkle a little granola over the wet coating before freezing.
• Dairy free: thick coconut yogurt sets well and brings a slight coconut note. Sweeten lightly with maple syrup if using an unsweetened style.

Allergy and dietary notes

• Nut free by default if you avoid nut toppings.
• Gluten free as written.
• Dairy free option is given above.
• For school treats, choose raisin or currant eyes instead of chocolate if chocolate is restricted.

Make ahead, storage, and serving tips

• Make ahead: finish the pops the day before a party. Keep covered to prevent freezer smell.
• Serving: place the pan in the freezer until the moment you serve. If transporting, keep the pops in a cooler with ice packs and serve soon after arrival.
• Cleanup: yogurt drips scrape off parchment cleanly once frozen.

Troubleshooting

• Coating slides off: yogurt was too thin or bananas were too wet. Pat bananas dry and keep yogurt thick.
• Shell cracks: coating was too thick. Use a thinner layer or let coated pops rest 2 minutes in the fridge before freezing so the surface sets evenly.
• Eyes fall off: press them in while the yogurt is soft. If needed, dab a little yogurt on the back and press again.

Servings

8 pops

Nutrition information (estimated per pop, with 2 percent Greek yogurt and chocolate chip eyes)

• Calories: ~95
• Total fat: ~2 g
• Saturated fat: ~1 g
• Carbohydrates: ~20 g
• Fiber: ~2 g
• Total sugars: ~13 g
• Protein: ~3 g
• Sodium: ~15 mg

Values vary with yogurt type, add-ins, and size of bananas.

Ingredient list with US and Metric units (at a glance)

• Bananas: 4 medium, about 480 g total peeled weight
• Vanilla Greek yogurt: 1½ cups, about 360 g
• Mini chocolate chips: 2 tablespoons, about 24 g, or raisins 2 tablespoons, about 20 g
• Unsweetened shredded coconut, optional: ½ cup, about 40 g

These ghost pops are simple to scale. For a classroom tray or party platter, double or triple the recipe and work in batches so you can add eyes before the coating sets.