Beat the summer heat with frozen chocolate covered bananas on a stick, rolled in crunchy coatings. A great project to make with kids.
Cooking with Meredith
Be a kid a gain? Oh, yes. The living is easy when your only decisions are Do I like the banana pop with the peanuts or the one with sprinkles? . . .
. . . and Should I share with the dog?
I remember the first time I ever tasted one of these frozen banana pops. It was when I was fifteen and my family traveled to Disneyland with my cousins’ family for Christmas. The grown-ups handed us older kids our passes and let us loose each day while they stayed with the younger kids in the kiddie rides section. We had the whole (Disney) world by the tail! My favourite ride was, and still is, the Pirates of the Caribbean – ooooh, that stomach-tingling dip and those hilarious pirate antics. (But I am a wimp. Pirates is the scariest ride I can handle. Roller coasters – nuh-uh!)
Nibbling on a frosty chocolate covered banana on a stick is one of the memories all tangled together from that first heady Disney visit.
Making these frozen treats with kids is fun and easy. You don’t need a deep vat of chocolate to dip the banana into; just slather the melted chocolate on with a knife and roll it in toppings for an easy homemade version. When I close my eyes and gnaw the sweet treat, I’m back in that magical summer place, riding the roller coaster as if I can, squealing with delight.
You’re never too old to enjoy an icy summertime treat.
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Kitchen Frau Notes: You can use milk chocolate in these frozen banana pops, or dark chocolate, chocolate chips, chunks, or chopped chocolate. The amount is approximate. Use any kind of nuts or seeds you like – Meredith and I used unsalted roasted peanuts, but I imagine salted ones or honey roasted ones would be delicious as well. If you can’t wait until the chocolate banana pops are fully frozen, serve them after freezing for about an hour, when the banana is frosty cold and the texture is just starting to change. Pretty good that way, too!
Cut the bananas into quarters for snack sized pops, or halves for the traditional kind.
Have fun with these.
Frozen Chocolate Banana Pops
- 2 large unblemished ripe bananas
- 1 cup dark or milk chocolate chips or chunks (gluten-free &/or dairy-free, if necessary)
- coating ingredients of choice: chopped toasted* nuts or seeds, toasted coconut, or sprinkles
- 4 to 8 wooden popsicle sticks
*To toast nuts, spread them in a single layer on a baking sheet. Toast in the oven at 350°F for 8 to 10 minutes, stirring once halfway through, until golden and fragrant. Coconut may take less time than that, depending how fine it is shredded. Let cool.
Peel the bananas and cut them into quarters or halves, depending on the size of pops you want. Push a wooden popsicle stick halfway up into the cut end of each banana piece. Lay the banana pieces onto a parchment lined baking sheet or small tray.
Prepare your coating ingredients by pouring them into a flat bowl or pie dish.
Melt the chocolate in the microwave in 30 second increments, stirring after each one. It should only take about 1 to 1½ minutes. The last little bits of unmelted chocolate will melt from the heat of the melted chocolate while stirring.
You can also melt the chocolate in a clean, dry bowl set over a pot of simmering water. Make sure not to let any moisture get into the chocolate or it can seize up (get grainy and harden).
Using a butter knife or a wooden popsicle stick, spread the chocolate over each banana piece, making sure to coat it completely and spread it right up to the popsicle stick at the bottom end.
Roll the chocolate-covered banana in the coating ingredient, using your fingers to sprinkle bits onto any areas that aren’t covered.
Return the pops onto the lined cookie sheet. Place in the freezer for about one hour for chilled pops, and four hours for frozen pops.
Lick any bits of melted chocolate off your hands when you are all finished.
When the pops are frozen, enjoy them right away, or wrap each one in plastic wrap and store in a sealed freezer-safe container for up to a month.
Makes 4 large pops or 8 snack-sized pops.
See what else we’ve been having fun with in our ‘Cooking with Kids’ section!
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