CHOCOLATE COVERED BANANA POPS
Whoever said that ice cream is just for summer is wrong in my books. These frozen chocolate covered banana pops are the perfect healthy ice cream treat you can have in your freezer all year round, and they only require a few ingredients to make. Frozen bananas, covered with dark chocolate and then topped with whatever your heart desires … chopped nuts, dessicated coconut, freeze dried raspberry pieces, sprinkles, mini smarties or M&Ms … let your imagination run wild.
Whilst you don’t need many ingredients, you will need a bit of time, as the bananas first have to be frozen before covered with chocolate. This can take a few hours, personally I like to freeze them overnight to make sure they are fully frozen.
It’s a great treat to make with kids too, be prepared for a little bit of mess though. It’s all part of the fun, right? At least you know that they will enjoy a healthy treat afterwards which contains no additional sugars (depending on the topping that has been used)..
I will often cut the bananas in half but depending on the size, i.e. if you are using small ones, you could also leave them whole.
These frozen banana pops have to be kept in the freezer where they will last for a few months … that is provided they haven’t been eaten before. But I also love it when I‘ve forgotten they’re in there and then unexpectedly come across a last one in the freezer when I thought I had none left.
Here is how you can make chocolate covered banana pops:
Peel the bananas. They should be ripe but not overripe. Depending on size cut in half or leave full size.
Push a wooden lolly stick into the banana from one side. Leave enough of the wooden stick on the outside so that you can comfortably hold the Ice pop.
Place on a lined baking sheet and freeze for at least two hours. I like to freeze them overnight to ensure they are fully frozen.
When the bananas are frozen, prepare your decorations on small plates.
Possible decorations: crushed nuts (peanut, hazelnut, pistachios); dessicated coconut (lightly toasted); freeze dried raspberries; cacao nibs; sprinkles; peanut butter to name but a few.
Place the chocolate chips and coconut oil in a tall jar and melt in short bursts in the microwave. Around 30 seconds at a time, stir, then continue, until the chocolate is fully melted.
Take the bananas out of the freezer.
Quickly dip one banana in the melted chocolate, then sprinkle the desired topping while turning the banans. The chocolate will harden very quickly and the topping will stick, provided you work fast.
It is preferable to sprinkle the topping onto the banana instead of rolling the banana in it, as the latter can be quite messy.
Place on the baking sheet and return to the freezer for another 30 minutes.
Take out and enjoy, or freeze in a ziplock bag or container with a lid.
Leftover chococlate can be kept in a jar in the fridge and then reheated as and when needed.
Chocolate Covered Banana Pops
Ingredients
- 4 bananas (ripe but not overripe)
- wooden popsicle sticks
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
- Optional Toppings: crushed nuts (peanut, hazelnut, pistachios); dessicated coconut (lightly toasted); freeze dried raspberries; cacao nibs; sprinkles; peanut butter
Instructions
- Peel the bananas. They should be ripe but not overripe. Depending on size cut in half or leave full size.
- Push a wooden lolly stick into the banana from the bottom. Leave enough of the wooden stick on the outside so that you can comfortably hold the Ice pop.
- Place on a lined baking sheet and freeze for at least two hours. I like to freeze them overnight to ensure they are fully frozen.
- Once the bananas are frozen, prepare your decorations on small plates.
- Possible decorations: crushed nuts (peanut, hazelnut, pistachios); dessicated coconut (lightly toasted); freeze dried raspberries; cacao nibs; sprinkles; peanut butter to name but a few.
- Place the chocolate chips and coconut oil in a tall jar and melt in short bursts in the microwave. Around 30 seconds at a time, stir, then continue, until the chocolate is fully melted.
- Take the bananas out of the freezer.
- Quickly dip one banana in the melted chocolate, then sprinkle the desired topping while turning the banans. The chocolate will harden very quickly and the topping will stick, provided you work fast.
- It is preferable to sprinkle the topping onto the banana instead of rolling the banana in it, as the latter can be quite messy.
- Place on the baking sheet and return to the freezer for another 30 minutes.
- Take out and enjoy, or freeze in a ziplock bag or container with a lid.
- Leftover chocolate can be kept in a jar in the fridge and then reheated again as and when needed.