school’s out: frozen banana pops
Yesterday was (mercifully) the last day of grade seven for Number Four and his friends. Actually, I think they switched their brains off when the heat wave hit last week, but who can blame them? In anticipation of summer days to come, filled with all manner of frosty concoctions, I made frozen fruit pops—and not just for the kids! The layered raspberry-banana-choco ones disappeared before I could even reach for the camera. But the frozen banana pops rolled in coconut, pecans and peanuts have been an equally big hit.
Frozen banana has a rich, ice cream-like consistency. Which makes it a great substitute for folks like me whose stomachs go into a spin with cow’s milk. That isn’t to say I always avoid ice cream, but I eat it knowing full well that my tummy will rebel. With these beauties, there’s nothing but enjoyment on all fronts: dairy-free and super delicious!
The how-to couldn’t be simpler. For 8 Frozen Banana Pops you’ll need:
- 4 bananas, cut into 3″ lengths (I cut tops flat to stand up while freezing)
- popsicle sticks or skewers
- 300 grams semi-sweet or dark chocolate
- 2 Tablespoons coconut oil (or vegetable oil)
- parchment (or waxed) paper
- unsweetened coconut, crushed pecans, peanuts, almonds … or whatever your heart desires.
Slide a popsicle stick or skewer into your peeled, cut banana and freeze for 2-3 hours. Place chocolate and oil in a bowl and melt over pot of water on low heat. Stir gently to combine. Allow chocolate to cool slightly, then dip bananas in. I find it useful to have a silicone spatula ready to help spread the choco in a downward motion. Then simply roll in the coating of your choice. Arrange bananas, standing up, on parchment (or waxed) paper, and freeze for 15-20 minutes. EAT and ENJOY!