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
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.
about 9 - 2 inch
(5 cm) frozen chocolate bananas pops.
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
Note: 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.