Banana Pops – Texanerin Baking

These banana pops are a (somewhat) healthy treat that combines the natural sweetness of bananas with the rich flavor of semi-sweet chocolate and a satisfying crunch from chopped peanuts and/or sprinkles. They’re also gluten-free, paleo and vegan if you use the right kind of chocolate.

This recipe is incredibly easy to make. Bananas, chocolate or peanut butter chips and refined coconut oil with a touch of salt – that’s all it takes! You can then customize them with additional toppings like sprinkles or chopped nuts to add color, texture and crunch.

Just like with these Banana Popsicles, there’s no added sugar other than what’s in the chocolate, so you get the natural sweetness of ripe bananas making it a healthier, more nutritious snack than regular ice cream pops – and they’re packed with potassium!

But please don’t think that they’ll taste like ice cream. They’re just frozen bananas. 😆 With chocolate on them. They’re not going to be as creamy or sweet as ice cream.

The chocolate is what makes the pops. If you want to omit the chocolate or peanut butter chips, I wouldn’t bother making them because again… you’d be left with a frozen banana.

I like to let them thaw for about 10-20 minutes before eating. Then the chocolate isn’t super hard and the bananas aren’t frozen solid but aren’t mushy, either. You don’t want to let them thaw all the way!

If I’m not selling you on the idea of bananas on a stick, this Paleo Vegan Ice Cream, Healthy Peanut Butter Ice Cream and these Healthy Fudgesicles are healthier frozen desserts that are definitely dessert and not just snacks. They’re all super rich and creamy!

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Ingredients

Here’s everything you’ll need to make these chocolate dipped bananas.

• Bananas — the size isn’t super important, you just don’t want gigantic or tiny ones. It’s best to use bananas that aren’t super curvy. They should be ripe, but not so ripe that they have brown spots. Overripe bananas may become icy.
• Semi-sweet chocolate or peanut butter chips — or chopped chocolate or a different type of chocolate.
• Refined coconut oil — adds a glossy, smoother texture to the chocolate, making it ideal for dipping bananas. It makes the chocolate less prone to seizing and helps stabilize the temperature of the chocolate. You can use unrefined coconut oil if you don’t mind the coconut flavor.
• Salt — enhances the sweetness of the banana and makes the chocolate taste more pronounced.
• Wilton treat sticks — I thought treat sticks were easier to use in the pops than popsicle sticks. If you don’t have them or can’t find them, then popsicle sticks work just fine.

Optional ingredients

• Sprinkles — I used 1 teaspoon per pop. For natural sprinkles, I use and love these natural rainbow sprinkles from A Great Surprise (these are around 1/4 or 1/3 the price of the others per ounce!), ColorKitchen rainbow sprinkles, Judee’s rainbow sprinkles and Supernatural rainbow softies. But you can use any kind you’d like.

  They’re all listed as vegan except for Judee’s. That product doesn’t seem to use any animal ingredients, but it’s repackaged in a facility that packages dairy and egg products.

• Finely chopped peanuts — I used 1/2 tablespoon per pop. You can, of course, use whatever nut you’d like or skip the nuts. You could also try toasted coconut flakes or granola.

How to assemble them

You’ll be freezing the bananas with the treat sticks, so you should have a baking sheet or cutting board that fits in your freezer, lined with parchment paper.

Peel the bananas, cut them in half and not lengthwise!

Insert the treat stick 2/3 or 3/4 into the bananas and put them in the freezer for 4 to 5 hours.

I tried putting the chocolate on the bananas after 2 hours in the freezer and the popsicle sticks fell out of 2 out of 4 times.

I experimented by freezing a new batch for 8-9 hours, but the chocolate froze almost immediately as I dipped it. If they freeze immediately, that means you won’t be able to add the chopped peanuts or sprinkles.

You do not want to freeze them for a long time, then defrost them a bit as they will get gross and soggy.

I tried again, freezing the bananas for 4 hours, and that’s what worked best. The bananas weren’t frozen solid, which happens around 8 hours, and the chocolate didn’t freeze immediately.

Preparing the chocolate

Once the bananas have been frozen for 4 hours, you can prepare the chocolate chips. Just melt the chocolate chips, salt and refined coconut oil in a small saucepan over low heat and stir until completely smooth.

Remove the pan from the heat and tilt it so you can coat the banana in the chocolate.

If the melted chocolate firms up too quickly after dipping in the frozen bananas, you can place the saucepan back on the stove for a bit.

I only had this issue when I used a strange paleo chocolate I sometimes have issues with.

For the last banana or 2, you might have to slather on the chocolate.

I was left with only 2 tablespoons of chocolate in the saucepan and I was pretty generous with the coating.

Then you can add toppings. It’s important to add them immediately after dipping because the chocolate firms very quickly.

You can freeze them in an airtight container for up to 3 months or eat them immediately.

Gluten-free, paleo and vegan

All you have to do is use the right chocolate!

For vegan chocolate chips, check out Are Chocolate Chips Vegan to read more information and to get a list of options.

If using peanut butter chips, Lily’s writes in their FAQs that the peanut butter chips don’t contain any animal products but “have been produced on equipment that also processes products containing dairy.” So it’s up to you if you consider those vegan or not.

Also, check out Are Chocolate Chips Gluten-free? The short answer is mostly yes, but if you’re sensitive to gluten, the post lists certified and labeled gluten-free brands.

Most chocolate chips are incompatible with the paleo diet due to ingredients like soy lecithin, grains, and artificial additives. But there are some options.

If you like dark chocolate, then Hu Dark Chocolate Gems work great for a paleo vegan version. I’m not into dark chooclate, so I prefer Enjoy Life chocolate chips.

They contain normal sugar, so they’re not exactly paleo, but a lot of paleo people consider them as paleo as you can get for chocolate chips.

Note that the peanut butter chips aren’t paleo!

More frozen treats

I hope you’ll enjoy these banana pops! If you try them out, I’d love to hear your thoughts below in the comments. Thanks! 🙂

❀

• Prep Time: 10 min
• Cook Time: 0 min
• Ready in: 10 min
• Yield: 8

Ingredients

• 4 medium bananas
• 1 cup (170 grams) semi-sweet chips or chopped chocolate or peanut butter chips
• 1 tablespoon (14 grams) refined coconut oil
• 1/16 teaspoon salt
• sprinkles – I used 1 teaspoon per pop
• finely chopped peanuts – I used 1/2 tablespoon per pop
• 8 4” Wilton treat sticks or popsicle sticks

Directions

1. Prepare a small baking sheet with a sheet of parchment paper.
2. Peel the bananas.
3. Cut the bananas in half (not lengthwise!).
4. Insert a treat or popsicle stick 2/3 or 3/4 of the way into the banana or whatever makes sense for your banana halves.
5. Place in the freezer for 4-5 hours.
6. Add the chocolate or peanut butter chips, salt and coconut oil to a very small saucepan over low heat. Stir frequently until completely melted and smooth.
7. Remove from the heat, tilt the pan towards you so that the chocolate is on the side of the saucepan, and coat the banana – just 1 banana for now! – in the chocolate on all sides.
8. Sprinkle the pop with chopped peanuts or sprinkles on all sides. You need to add the sprinkles or nuts immediately after dipping each single banana half because the chocolate freezes very, very quickly.
9. If needed, place the saucepan with the chocolate back on the stove for a moment if the cold banana made the chocolate firm up a bit. I only had this issue one time when I used a weird paleo chocolate. For the last banana or 2, you’ll probably need to slather on the chocolate. I was left with 2 tablespoons chocolate in the saucepan and I was pretty generous with the coating.
10. Repeat with the remaining 7 bananas. They’re great to eat immediately, but you can also freeze in an airtight container for up to 3 months. I like to let them thaw for about 10-20 minutes before eating. Then the chocolate isn’t super hard and the bananas aren’t frozen solid but aren’t mushy, either. You don’t want to let them thaw all the way!

Notes

1. My bananas were 706 grams in their peel, but the size isn’t super important – you just don’t want gigantic or tiny ones – it’s best to use bananas that aren’t super curvy. They should be ripe, but not so ripe that they have brown spots on them.
2. You can use unrefined coconut oil if you don’t mind coconut flavor.

• Here are some notes about the timing for adding chocolate – I initially tried dipping the popsicles after 2 hours of freezing, but the sticks fell out of 4 out of 8 pops while I was working with them. Then, I tried another batch after 8 or 9 hours, and the chocolate froze almost instantly. If you’re thinking of letting them defrost a bit before dipping – don’t! Freezing for too long and then defrosting makes them gross and very soggy. The best results came when I dipped them after 4 hours of freezing. At that point, the bananas were still not fully solid (that happens around 8 hours), and the chocolate didn’t freeze immediately.

Recipe by Texanerin Baking | www.texanerin.com