Yep. Chocolate banana pops. Bring back memories? How about we make some new memories with whatever the heck you feel like sprinkling on top of your chocolate-covered bananas? After all, you’re an adult. You get to decide.
Remember chocolate banana pops from your childhood? Actually, no, you don’t remember these chocolate banana pops because they’re better than any you’ve ever had. So go on. Indulge in some frozen chocolate-covered bananas gilded with whatever toppings you can imagine—sprinkles, nuts, coconut, all the usual suspects, sure. But also crushed cookies, chopped candy bars, smashed pretzels, pulverized potato chip crumbs you scavenged from the bottom of the bag, anything you want goes. After all, you’re an adult. Here’s one of its advantages.–Renee Schettler Rossi
Special Equipment: 6 ice cream sticks
Chocolate Banana Pops Recipe
- Quick Glance
- 15 M
- 1 H, 15 M
- Serves 6
- 1 cup (175 grams) chocolate chips or chopped chocolate (milk, semisweet, or dark is fine)
- 1 tablespoon (14 grams) coconut oil
- Assorted toppings for coating bananas, such as crushed cookies or graham crackers, sprinkles, chopped nuts, toasted or untested shredded coconut, or anything!
- 3 bananas, peeled
- 1. In a heatproof bowl placed over but not touching a pan of simmering water, melt the chocolate chips and coconut oil. Turn off the heat.
- 2. Place each topping in a separate dish. Line a baking sheet with parchment paper.
- 3. Peel the bananas and cut each in half. Push an ice-cream stick into the cut end of each banana half. Grab a banana by the stick, hold it over the chocolate, and spoon the chocolate over the banana, turning to coat it on all sides. Let any excess chocolate drip back into the bowl. Place the banana over a bowl of toppings and sprinkle, turning to coat it on all sides, mixing and matching toppings as you please. Place the banana on the parchment-lined baking sheet. Repeat with the remaining bananas.
- 4. Place the baking sheet of bananas in the freezer. If you want a chocolate banana pop that’s still slightly soft in the center and has a pronounced banana flavor, wait 1 hour. If you want a chocolate banana pop that’s frozen through and through, wait 2 to 2 1/2 hours. Remove from the freezer and eat immediately or let them stand at room temperature for about 10 minutes to thaw a touch. If you let the bananas in the freezer for longer, transfer them to resealable plastic bags.
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Chocolate Banana Pops Recipe © 2015 Laura Fuentes. Photo © 2015 Alison Bickel. All rights reserved.
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