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Chocolate Banana Pops are for the kid in us all. It is hard
to resist the sweet flavor of a frozen banana that has been
covered with a thin coating of shiny chocolate and then
rolled in chopped nuts, toasted coconut, granola or even candied
sprinkles. Try making these delicious Chocolate Banana Pops with your kids as it is a fun way
to introduce them to the pleasures of the kitchen.
To make these pops, take ripe bananas, that are still a
little firm, and cut them into 2 - 3 inch (5 - 7 cm) chunks. Then insert a
popsicle stick, bamboo skewer, or even a chopstick into
each piece of banana. Place the pieces of banana on a baking sheet lined
with parchment paper, wax paper, or aluminum foil and place
in the freezer for about 15 minutes. Do not cover the bananas as we do not
want moisture to form on the bananas as they freeze. Meanwhile, melt the chocolate
(use a good quality) and oil
(light olive oil or vegetable oil) in a heatproof bowl placed over a
saucepan of simmering water. The reason oil is added to the chocolate is
to lower its viscosity which prevents the chocolate from forming too thick
of a coating on the banana. Have ready the topping(s) you want to roll the
bananas in. I find that adults seem to like toasted unsweetened coconut or
chopped peanuts or other types of nuts, while children particularly like
candied sprinkles or chocolate jimmies. Remove the bananas from the
freezer and, one at a time, dip or roll the bananas in the melted
chocolate, making sure the banana is completely covered with chocolate.
Then, if desired, roll in your desired topping. While you could eat the
chocolate banana pops right away, I like to place them in the freezer for
at least 30 minutes before serving. Covered, the bananas will keep in the
freezer for about a week. If the frozen chocolate banana pops have been
stored in the freezer for awhile, I find it best to place them in the
refrigerator for at least 30 minutes before serving so the frozen banana
softens a little.
Chocolate Banana Pops: Line a baking sheet with parchment paper, wax paper,
or aluminum foil.
Cut the bananas
into 2 - 3 inch (5 - 7 cm) chunks. Insert a popsicle stick, bamboo skewer, or a chopstick into the pieces of banana. Place on the prepared
baking sheet and freeze for 15 minutes.
the chocolate and oil (light olive oil or vegetable oil) in a heatproof bowl
placed over a saucepan of simmering water.
Then remove the
bananas from the freezer and, taking one piece
of banana at a time, dip in the melted chocolate, making sure the banana is
completely covered with chocolate. If desired, roll (or sprinkle) the chocolate coated banana
in chopped nuts, toasted coconut, granola, or colored sprinkles. The chocolate
covered bananas can be eaten right away or place them back on the baking sheet and
Once completely frozen, the
bananas can be stored in a covered container, for about one week. To soften the
bananas, place in the refrigerator for at least 30 minutes before serving.
Makes about 9 - 2 inch
(5 cm) frozen chocolate bananas pops. Preparation time 30 minutes.
Frozen Chocolate Banana
(115 grams) semi-sweet chocolate, chopped
tablespoon light olive oil or vegetable oil
peanuts, pecans, hazelnuts, almonds, walnuts or pistachios
or Chocolate Jimmies
To toast coconut, place in a 300 degree F (150 degrees C) oven and
bake for about 3-5 minutes or until lightly browned. Watch carefully.