The key with frozen bananas is to use ripe, but not over ripe, bananas. The bananas in the picture below are perfect canidates. These are full of natural sugar, but not extremely mushy.
Peel two or three bananas and cut them into thirds. Insert wooden popsicle sticks into each piece of banana. Lay the pops in a flat-bottomed airtight container. Make sure that the bananas are not touching so that theydo not freeze together. Freeze for one hour or longer. If the bananas have been in the freezer for more than a few hours, you may want to let them sit out at room temperature for 5 or 10 minutes in order to make sure they are soft enough to eat.
1. Honey Crunch Banana Pops
I found this lovely treat at Baking Bites. It’s easy and a beautiful alternative to chocolate-covered bananas.
2. Chocolate-covered Banana Pops
Those of you who are pure of heart and more savvy than I in the kitchen would use some Valrhona melted in a double boiler. Me, I am haunted by a vague memory of the melted chocolate getting all clumpy when I made frozen banana pops years ago. If one bit of moisture sneaks into the chocolate or onto the banana, the chocolate goes from smooth to hellish in no time. Therefore, for this recipe, I enjoy the insurance policy that the coconut oil provides. Maybe I’ll work past it someday. But I doubt it because it’s pretty darn tasty as is.
It goes without saying that these treats are even more appealing rolled in sprinkles, finely chopped peanuts, or toasted shredded coconut. The banana pop in the picture above is covered with candy coated sunflower seeds.
1 cup semi-sweet chocolate chips (or chocolate bar, chopped into small bits)
1/4 cup virgin coconut oil (optional)
Microwave the chocolate and coconut oil in a cup on low power (10 or 20 percent) for 2-3 minutes. Stir well and microwave further if necessary, checking and stirring frequently. Dip the frozen banana into the melted chocolate once. (Excessive dipping creates a really thick chocolate shell that overpowers the banana.) Remove the banana from chocolate and allow the shell to set for one to two minutes. Roll in sprinkles, chopped nuts, or coconut before the chocolate sets, if desired. Serve.
3. The best of both worlds
Less apt to send your kids into a sugar coma and full of sweet crunchy goodness. Just drizzle some melted chocolate over #1 Honey Crunch Banana Pop.
4. Frozen Yogurt Banana Pops
This snack feels easier because you start with an unfrozen banana, throw it together, and pull it out of the freezer 6 hours later or whenever you need a quick cold treat.
The jam and the ripe bananas make this healthy snack pleasantly sweet. It’s like eating a banana dipped in a thin layer of ice cream.
2 ripe bananas, peeled and cut into thirds
1/4 cup plain yogurt
1 tablespoon blueberry jam
Insert popsicle sticks into the base of each banana piece. Mix yogurt and jam together in a ramekin or small bowl. Dip each banana into the yogurt mixture or coat the banana using a spoon.
Place dipped bananas in a flat-bottomed airtight container on top of a sheet of wax paper. Allow to freeze for 6 hours or overnight.
More yummy banana possibilities I’ve seen around the food blogosphere recently:
Frozen Banana Bites from (never)homemaker via the healthy cooking goddessDebra Zambetti.
Frozen Bites (scroll down for Chocolate Peanut Butter Bananas) from Simple Bites.