Say hello to summer with this delicious and (somewhat) healthy frozen treat. It’s a great alternative to sugary ice cream!
- I recommend preparing as many as will fit in your freezer, as these tend to disappear pretty quickly.
- Coarsely chopped dark chocolate
- You’ll want 6-8oz for every 4 bananas. To make this recipe safe for those with celiac, check out this list of gluten free chocolate bars.
- Lots of popsicle sticks
- You can buy them fairly cheaply off of Amazon here.
- Toppings of your choice
- I recommend coconut flakes, chopped nuts, and crushed candy. Be sure to consult this list of gluten free candy brands before making your choice.
- Coconut oil, 1 to 3 tablespoons
- Parchment paper
- Cookie sheet/baking pan (make sure it will fit in your freezer!)
- Microwave-proof bowl
- Large spoon
1. Peel your bananas and cut them in half lengthwise.
2. Shove a popsicle stick into the flat end of each banana half.
3. Line up your bananas on a parchment-lined baking sheet and put them in the freezer for about 45 minutes. Freezing them first will help the chocolate coating set more quickly.
4. Once your bananas are ready, place your chopped chocolate in a microwave-safe bowl. You can add a tablespoon or two of coconut oil to the chocolate before microwaving to help thin it out and give it a more consistent texture.
5. Microwave the chocolate on medium for 30 seconds at a time, stirring each time you check on it. Once it’s melted, you can add even more coconut oil if you’d like it to be thinner.
7. Use a large spoon to coat your bananas with the melted chocolate before placing them back on the baking sheet.
8. Sprinkle each banana with a different topping. If you’re feeling especially adventurous, you could even mix toppings! I won’t judge.
9. Put the bananas back in the freezer and wait 10-15 minutes for the chocolate to set.
10. Voilà! Your frozen banana pops are now ready to eat. If you’d like to save some for later, just wrap them individually in aluminum foil and pop them back in the freezer.
Inspired by Poppy Deyes