Frozen Chocolate Banana Pops
Submitted by davidpyles
Frozen chocolate-covered banana pops dipped in melted semisweet chocolate and rolled in sprinkles, coconut, or nuts. A fun no-bake frozen treat kids love to make and eat.
YIELD
12 servingsPREP
30 minCOOK
0 minREADY
90 minThese frozen chocolate-covered banana pops are the kind of treat that’s half project, half snack. Freeze banana halves on skewers, dip them in warm melted chocolate, roll in your favorite toppings, and freeze again until solid. Kids go nuts for the whole process.
Freezing the bananas first is the step that makes everything work. Room-temperature bananas won’t hold the chocolate. The cold surface sets the coating almost instantly, creating a crisp chocolate shell that snaps when you bite through it to the creamy frozen banana underneath.
The vegetable oil stirred into the melted chocolate keeps it fluid and glossy for dipping. Without it, the chocolate seizes up too quickly and coats unevenly. Keep the double boiler warm while you work so the chocolate stays at dipping consistency.
Kitchen Tips
- Use firm, ripe bananas. Overripe bananas are too soft to hold on a skewer and will slide off.
- Work with a few bananas at a time straight from the freezer. Once they start to thaw, the chocolate won’t stick properly.
- Twirl the dipped banana over the pan to let excess chocolate drip off. A thick coat cracks and falls off; a thin coat stays put.
- Wrap finished pops individually in foil to prevent freezer burn. They keep well for up to two weeks.
Variations
- Use dark chocolate or white chocolate for different flavor profiles.
- Roll in crushed graham crackers, chopped peanuts, or mini M&Ms instead of sprinkles.
- Drizzle with melted peanut butter after the chocolate sets for a chocolate-PB combo.
Ingredients
Directions
Cut peeled bananas in halves crosswise.
Impale each half on wooden skewer and place in freezer 1 hour or until frozen.
(Coatings will run off if fruit is at room temperature. )
Melt chocolate in top of double boiler over hot, not boiling, water.
Add oil and stir until smooth. Keep warm over hot water while dipping.
Remove bananas from freezer a few at a time.
Dip and roll bananas in melted chocolate, making sure all banana surfaces are completely covered.
Gently shake or twirl banana before removing from pan to remove excess coating.
While chocolate is still soft, roll covered banana in colored sprinkles, coconut or nuts.
If coating becomes too hard to hold decorations, apply a little warm coating to pop.
When covering sets, place pops on squares of foil, wrap securely and store in freezer until ready to eat.
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