NEW. SUMMER. STAPLE.
These are the words I used to describe these ridiculously yummy pops to Adrian.
Anything that is easy to make, healthy, and dipped in chocolate instantly has my stamp of approval. Okay, so maybe the chocolate part isn’t that healthy for you. But you know what people? A) moderation. And, B) I’ve been telling myself no for the majority of my life, and I’m done feeling guilty. That means BRING ON THE CHOCOLATE FOUNTAINS!! Not really.
But along those lines.
Lets get a closer look. Hi little babies, mama loves you! They look hella fancy, y’all. They get that from me. If you haven’t started freezing and coating your fruit in chocolate and nuts yet, now is the time miss thang. Keep scrolling. Let me show you how it’s done:
Grab however many bananas you want and an equal amount of popsicle sticks. We’re going to cut the bananas in half, if you haven’t figured that out yet. I found my popsicle sticks at target in the craft isle.
After peeling and halving the bananas, carefully stick the wooden sticks into the bottom. I say carefully because if you go to fast the banana could break on you. You also want to be sure that you place the stick at least halfway in or more because if you don’t, the banana will slide off the the stick while you’re dipping it into the chocolate – causing you to freak out and the banana to break in half. See far right banana. Yeah, don’t do that.
I realize now that I could have used wax paper… but I’ve been baking so much lately that I grabbed parchment paper instead. Either one works fine! Just layer it on a baking sheet that will fit in you freezer.
Freeze those cuties for 2 hours or more. When you’re ready to dip them, prepare the chocolate and toppings! i.e. chop the nuts, and melt the chocolate and coconut oil in a small bowl.
Now dip! Be smart when you’re choosing the bowl/cup you’re going to melt the chocolate in. Make sure its tall and somewhat narrow so that you’re not struggling to coat your popsicle.
While the chocolate is still wet, sprinkle your topping of choice on the banana! If the PB is too difficult to drizzle, try adding a tiny amount of coconut oil to the peanut butter and heat it in the microwave. Then use a fork to drizzle; it’s easier!
- 2 Ripe Bananas
- 3/4 Cup milk chocolate chips
- 2 tsp Coconut oil
- 1 Tbsp chopped almonds
- 1 Tbsp chopped peanuts
- 1 Tbsp coconut flakes (you may have some left over)
- 1 Tbsp peanut butter
- Popsicle sticks (or wooden sticks)
- Wax/Parchment paper
- small Baking sheet
- Peel and slice bananas in half horizontally. Insert a popsicle stick bottom half of bananas. Place on baking sheet lined with parchment or wax paper and freeze for at least 2 hours.
- Melt chocolate and coconut oil in a microwaveable bowl, or tall glass for 30 seconds to start. Stir well. Add more seconds if you need to, until chocolate is completely melted. Whatever you use needs to be microwave safe! You can always transfer the chocolate into a narrow glass when it’s melted.
- Holding the stick, dip a banana into the melted chocolate to coat. While chocolate is still wet, sprinkle topping of your choice on top. If doing a PB drizzle, dip a fork in the peanut butter and drizzle over the chocolate. Lay chocolate covered banana back onto the lined cookie sheet and continue with the other bananas. Best if enjoyed right away!