One of the fastest, easiest and healthiest treats you can make for your family, are banana pops. They are sweet, refreshing and delicious! (perfect for the summertime, too) Covering them with chocolate and fun toppings, makes them hard to resist.
This recipe calls for pure and simple ingredients. No refined sugar or processed ingredients, are in this treat. Just natural goodness! They’re gluten-free, too.
For the chocolate coating, I made a healthier version of magic quick shell. I used raw cacao, coconut oil, pure maple syrup and vanilla. It tastes so much better than the original store-bought kind. I remember dousing my ice cream with that as a kid. (not good)
For todays blog post, I made full-sized banana pops, but while I was taking the picture, something just didn’t look right to me…if ya’ know what I mean. Almost like they belonged at a bachelorette party. So, I decided to cut them down into bite-sized pops, to make them picture friendly. These are the rated G version. So much more photogenic!
- Popsicle Sticks
Line a baking sheet with wax paper. Cut the bananas in three pieces. (or two, if you want bigger pops) Insert a popsicle stick about about 1/3 way into the flat end of each piece. Be careful not to push too hard, or they could split. Place the bananas a few inches apart, so they don't stick. Place uncovered in freezer until solid.
When bananas are finished, You can prepare the magic shell. Place coconut oil, cacao, salt & maple syrup in a small saucepan over medium-low heat. Stir frequently until ingredients are melted. Be careful not to burn. Then add the vanilla and mix well. Remove from heat.
Remove tray from the freezer and dip each banana in the chocolate. (work with one banana at a time) Let the excess chocolate drip off. While chocolate is still wet, roll or sprinkle your toppings onto the chocolate. Place banana back on wax paper. If you're rolling the banana into the toppings, have a separate small plate or tray, for each topping.
You can enjoy them right away, or put them in a closed container, in the freezer. Put wax paper in between each one. Lasts about 1-2 weeks. To make pops a little softer, just take them out of freezer 5-10 minutes, before eating.
Topping Ideas: coconut shreds, sprinkles, chopped nuts.
Left over chocolate sauce can be stored in fridge.