Frozen Banana Pops

Frozen banana pops is more of an idea than a recipe, but I have some tips that will make this simple recipe even easier.

Frozen Banana Pops

6 bananas
12-14 ounces milk chocolate or bittersweet chocolate
3-4 Tbl. coconut oil

toppings: sprinkles, Heath Bar bits, or whatever you like

Cut each banana into three pieces and skewer each piece with a stick (get at a craft store). Here is my first tip: cut each piece of banana so that it can stand upright. Since bananas are curved, you will have to level the bottom of some pieces a bit so that they don’t tip over when stood upright. Place the bananas on sticks on a platter and freeze for a half hour or so.

Meanwhile, melt the chocolate and the coconut oil. You could use just a single tablespoon of regular oil, but coconut oil is better. It thins out the chocolate, making it easier to get a thin coating on the bananas, but, unlike other oils (such as corn oil), it is quite hard when cold. Plus, the coconut oil’s tropical flavor is yummy and goes well with chocolate.

Here is tip two: don’t try to dip the bananas. Spoon the chocolate over the bananas. The chocolate will stay fluid longer if you are not swirling around an ice cold banana in it. Cover the bananas completely, leaving no bare patches. The bananas will keep in the freezer better if you thoroughly seal them in chocolate.

Tip three: don’t try to roll the bananas in coating. This rapidly gets messy. Sprinkle instead. Also sprinkle some topping on a piece of parchment that you put on the tray where you will be placing the coated bananas. Try to stand up the coated bananas on the sprinkle-coated parchment-lined tray.

Tip four: after the chocolate on the bananas sets up, you make find that the bananas need a second coat or a touch up here or there. In particular, the buttom of the banana, where it was resting on the parchment may be bare when you pull it off. Before cleaning up the chocolate, give the bottom of the bananas a second coat and place the bananas on their sides so that the chocolate on the bottom will set up. The weight of the banana pushes away the chocolate where the banana is resting after being dipped, so you need to touch that area up.

These will keep at least a week in the freezer.



4 Responses to “Frozen Banana Pops”

  1. Rivki Locker (Ordinary Blogger) Says:

    Thanks for sharing these tips. I make banana pops all the time but never thought to dip them in chocolate (I make them without any embellishments).

  2. Lauren Says:

    Oh yum. I don’t think I’ve had a banana pop since elementary school and it was probably out of a box. Yours sound delish.

  3. Rabbiswife Says:

    I’ve been meaning to make these for several weeks now. Thanks for the inspiration! Now we’ll have them with sprinkles.

    Any ideas on how to include Peanut Butter? that’s my trifecta of guilt.

    • pragmaticattic Says:

      Well, the easiest way to incorporate pb is to use peanut butter chips as a garnish. Lacking that, you can melt white chocolate with some peanut butter (for a homemade peanut butter chocolate) and drizzle that over the pops after dipping them in chocolate. You could also use some chopped peanuts for more peanut flavor and some crunch.

      Thanks for a great idea!

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