Even if I haven’t made ice cream in my ice-cream maker yet this summer, that doesn’t mean I haven’t been enjoying frozen treats. The heat-wave that’s hit England the last few weeks seems finally set to break but that definitely won’t stop me continuing to enjoy these delicious banana pops.
I’ve long been freezing bananas with sticks in and eating them as simple frozen pops (or lollies as we usually call them here), but seeing people around and about with decadent chocolate-coated ice creams put me in the mood for something a little more naughty! As these are homemade you can avoid all those nasty added ingredients in store-bought ice cream and feel rather more virtuous about eating them. You could even make these raw using raw almond butter for the filling and making your own raw chocolate with cacao, agave and coconut oil. Date caramel would also be a great filling if you’re not a big nut butter fan ( although just writing that sounds crazy to me!).
These involve a couple of stages but are super simple to make, and the result is so worth it.
- 2 Ripe bananas
- 1/4 C Salted peanut butter (or other nut butter)
- Optional extras: 1/2 tsp cinnamon, 1/2 tsp vanilla, 1 Tbsp raisins- I added all of these and loved the little chewy raisins and sweet cinnamon flavour)
- 2/3 C Dark chocolate chips
- 1 Tbsp Coconut oil
- 4 Ice lolly sticks or wooden skewers
- Slice Bananas in half across the middle to get 4 pieces then slice each of the 4 pieces in half lengthwise to get 8 pieces.
- If using extras mix them into your peanut butter now. Spread 1/4 of the peanut butter onto the flat side of 4 of the pieces, place the skewer on top and sandwich together with another half banana. See picture above. Place on a parchment-lined baking tray and freeze until solid.
- When ready, melt chocolate chips in a bowl over a bowl of hot water or bain marie and stir in melted coconut oil. The coconut oil makes the chocolate runnier and easier to spread.
- Take the bananas out of the freezer at the last minute and spread each one with chocolate. I used a mini spatula to spread it evenly. The chocolate will firm up immediately on the frozen banana so move quickly! When bananas are completely coated place back on the tray and freeze for a short while.
- Store wrapped individually in parchment paper or in a sealed container in the freezer.
I’m a huge fan of the peanut butter and banana combination and the thick layer of salted peanut butter and crunchy chocolate coating made for a fabulous summer dessert, especially enjoyed sitting on the grass in the garden.
I’d love to make some fruity lollies but I don’t have a mould unfortunately. Any ideas for making them without?