Frozen Banana Pops
This super easy to make and healthy dessert will become your go to all summer(or year) long!
Equipment
- 1 Sheet Pan
- 1 Parchment Paper to cover the sheet pan
- Paper towels
Ingredients
- 4 Bananas just ripened and firm; peeled
- 2 Peanuts chopped
- 4 oz Dark Chocolate substitute: milk chocolate
- 4 tablespoon Peanut Butter ensure it is not too thick or firm
- 8 Ice cream sticks optional
Instructions
- Cut the bananas cross sectionally right in the middle. Gently press the ice cream stick ½" in to the base. Repeat with all of the banana pieces and place on the sheet pan covered in parchment paper. Place in the fridge for an hour.
- When you have 20 minutes left to take the bananas out, heat a sauce pan filled with water at medium heat. Place a heat proof bowl over it and place the chocolate pieces in it. Let the chocolate melt completely.
- Place the bowl of melted chocolate, chopped peanuts on a plate and a bowl of the peanut butter on a covered surface to catch any spills.
- Remove the bananas from the refrigerator. Take one and dip it in the chocolate followed by rolling it gently on the peanut pieces. Place it back on the sheet pan . Repeat with all the pieces.
- Using a spoon or fork, splatter any remaining melted chocolate and the peanut butter on the coated bananas. Place back in the fridge.
- Enjoy these an hour later once the chocolate and peanut butter have set.
Notes
- I used 70% dark chocolate but you can use a lower or high cocoa percentage as preferred. You could also use milk chocolate.
- Swap with almonds, cashews, sunflower seeds or desiccated coconut instead of crushed peanuts and almond/cashew/sunflower butter in case of allergies to peanuts/nuts.
- Make this a salted chocolate banana pop! Sprinkle some kosher or flaky salt on top when the chocolate is setting or mix in with the melted chocolate.