Frozen Chocolate Banana Pops
Ingredients
- Banana Pops:
- 3 large ripe bananas
- 6 popsicle sticks or wooden skewers
- 1½ cups chocolate chips dark, milk, or semi-sweet
- 2 tablespoons coconut oil
- Toppings choose 2 to 3:
- ½ cup chopped peanuts or almonds
- ¼ cup shredded coconut
- ¼ cup colorful sprinkles
- ¼ cup crushed graham crackers
- ¼ cup mini chocolate chips
- 2 tablespoons crushed freeze-dried strawberries
Instructions
- Line baking sheet with parchment or silicone mat.
- Peel bananas. Cut each in half crosswise (6 pieces).
- Insert popsicle stick into cut end of each banana half. Push in 2 inches.
- Place on baking sheet. Freeze 30 minutes.
- While bananas freeze, place toppings in small shallow bowls.
- Combine chocolate chips and coconut oil in microwave-safe bowl. Microwave in 30-second intervals, stirring between, until melted.
- Or melt in double boiler over simmering water.
- Remove bananas from freezer.
- Dip banana into chocolate, tilting bowl to coat completely. Let excess drip off.
- Immediately roll in toppings while chocolate is wet.
- Place back on baking sheet.
- Repeat with all pops.
- Return to freezer. Freeze 1½ hours until chocolate is set.
- Transfer to freezer bag or container for storage.
- Serve frozen. Let sit 1 to 2 minutes if too hard.
Notes
- Use ripe but firm bananas
- Freeze before dipping to prevent sliding
- Add coconut oil for a crispy chocolate shell
- Work quickly — chocolate hardens fast on frozen banana
- Add toppings immediately while chocolate is wet
- Use shallow bowls for easy rolling
- Let the chocolate set completely before storing
- Store in freezer bag up to 2 weeks
- Any chocolate works — dark, milk, white
- Make nut-free with sprinkles or coconut instead