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 cookie stick, popsicle stick, bamboo skewer, or a chopstick into the pieces of banana. Place on the
baking sheet and freeze for about 15 - 30 minutes.
the chocolate and flavorless oil in a heatproof bowl
placed over a saucepan of simmering water.
Then remove the
bananas from the freezer and, taking one banana at a time, dip into 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 (although the banana will still be quite
soft) 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 banana pops. Preparation time 30 minutes.
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Frozen Chocolate Banana
(115 grams) semi-sweet or bittersweet chocolate, chopped
tablespoon flavorless oil (corn, vegetable, canola, safflower or a light
olive oil) (can also use coconut 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 5 minutes or until lightly browned. Watch carefully.