Ingredients
Scale
- 4 large Bananas: Choose bananas that are ripe (sweet) but still firm to the touch. Overripe bananas can be too soft to handle and may become mushy when frozen. Firmness ensures they hold their shape and the stick stays put.
- 8 ounces (about 1 1/3 cups) High-Quality Chocolate: Semi-sweet or dark chocolate (60-70% cacao) works best for a classic flavour and good coating consistency. Chocolate chips are convenient, but chopped chocolate bars often melt more smoothly. You can also use milk chocolate if preferred, though it may be slightly softer when frozen.
- 1 tablespoon Coconut Oil (or Vegetable Oil): This is crucial for thinning the melted chocolate slightly, creating a smoother, more even coating that sets quickly and thinly on the cold banana. It also adds a subtle sheen. Refined coconut oil has a neutral flavour.
- 8 Popsicle Sticks: Standard wooden popsicle sticks work perfectly. You can also use sturdy wooden skewers cut in half or decorative paper straws if they are strong enough.
- Optional Toppings: This is where you get creative! Consider:
- Rainbow or chocolate sprinkles
- Chopped nuts (peanuts, almonds, walnuts, pecans)
- Shredded coconut (sweetened or unsweetened)
- Mini chocolate chips
- Crushed pretzels or cookies
- Flaky sea salt
- Freeze-dried fruit (crushed raspberries, strawberries)
Instructions
- Prepare the Baking Sheet: Line a large baking sheet or tray that will fit comfortably in your freezer with parchment paper or wax paper. This is essential to prevent the bananas from sticking during both freezing stages. Make sure you have enough freezer space cleared before you start.
- Prepare the Bananas: Peel the 4 bananas. Cut each banana in half crosswise, creating 8 roughly equal pieces. If the bananas are very long, you might consider cutting them into thirds. The key is to have manageable pop sizes.
- Insert the Sticks: Carefully insert a popsicle stick into the cut end of each banana half. Push it in about halfway, ensuring it’s secure but doesn’t poke through the other side. Be gentle but firm; if the banana is too soft, this step will be difficult.
- First Freeze: Place the bananas-on-sticks onto the prepared baking sheet, ensuring they aren’t touching each other. Place the baking sheet flat in the freezer. Freeze for at least 1-2 hours, or until the bananas are completely firm. This step is crucial – dipping room temperature or partially frozen bananas will result in a melted chocolate mess, as the chocolate won’t set quickly. The colder the banana, the faster the chocolate shell forms.
- Prepare the Toppings: While the bananas are freezing, prepare your desired toppings. Place each topping in a separate shallow bowl or plate. Having them ready makes the dipping process much smoother, as you need to add toppings immediately after dipping before the chocolate hardens.
- Melt the Chocolate: Once the bananas are solidly frozen, melt the chocolate. You can use a double boiler or the microwave.
- Double Boiler Method: Place the chocolate and coconut oil in a heatproof bowl set over a saucepan of simmering (not boiling) water. Ensure the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate is completely melted and smooth. This method provides gentle, even heat, reducing the risk of scorching.
- Microwave Method: Place the chocolate and coconut oil in a microwave-safe bowl. Microwave on medium power (or 50%) in 30-second intervals, stirring well after each interval, until the chocolate is almost fully melted. Remove and stir until completely smooth – the residual heat will melt the remaining bits. Be careful not to overheat, as this can cause the chocolate to seize (become thick and grainy).
- Transfer Chocolate for Dipping (Optional but Recommended): Pour the melted chocolate mixture into a tall, narrow glass or jar that is deep enough to dip most of the banana pop into. This makes getting an even coating much easier than trying to spoon or roll it in a wide bowl.
- Dip the Bananas: Remove the frozen bananas from the freezer (work with only a few at a time if your kitchen is warm, leaving the rest in the freezer). Holding a banana pop by the stick, quickly dip it into the melted chocolate, turning to coat it evenly. Allow any excess chocolate to drip back into the glass for a few seconds. The cold banana will cause the chocolate to start setting almost immediately.
- Add Toppings: Immediately after dipping, while the chocolate is still wet, sprinkle or roll the banana pop in your chosen toppings. Work quickly! If the chocolate hardens too fast, the toppings won’t stick.
- Second Freeze: Place the chocolate-covered and topped banana pop back onto the parchment-lined baking sheet. Repeat the dipping and topping process with the remaining frozen bananas.
- Final Freeze: Once all bananas are dipped and topped, return the baking sheet to the freezer for at least another 30 minutes, or until the chocolate shell is completely hard and the bananas are fully frozen again.
- Store: Once fully set, you can enjoy the Chocolate Covered Banana Pops immediately or transfer them to an airtight container or freezer bag for storage. Separate layers with parchment paper to prevent sticking.
Nutrition
- Serving Size: one normal portion
- Calories: 250