Frozen banana pops

Frozen banana pops

Takes up to an 1 hour and 15 minutes to freeze.
Prep Time 15 minutes
Cook Time 5 minutes
Course Dessert
Cuisine Australia
Servings 6

Equipment

  • Baking paper
  • Baking tray
  • Popsicle sticks
  • Heatproof bowl
  • Metal spoon
  • Heatproof glass
  • Plastic bag

Ingredients
  

6 just-ripe Lady Finger or small bananas, peeled

200g dark chocolate melts

2 tsp vegetable oil

Desiccated coconut, chopped walnuts, chopped pistachios, sesame seeds or toasted muesli, to sprinkle

Peanut or almond butter, to drizzle (optional)

Instructions
 

Line a baking tray with baking paper. Insert an iceblock stick in one end of each banana. Place on lined tray. Place tray in freezer for 1 hour or until frozen.

    Place the chocolate melts in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Cook, stirring with a metal spoon, for 5 mins or until chocolate is smooth. Stir in the oil. Pour chocolate mixture into a tall heatproof glass.

      Working quickly, dip half of 1 banana into the chocolate mixture to coat, then return to the tray. Sprinkle with coconut, walnut, pistachio, sesame seeds or muesli. Repeat with remaining bananas, chocolate and sprinkles. Return tray to the freezer for 10 mins to set.

        Place peanut or almond butter, if using, in a small plastic bag. Use scissors to cut off 1 corner. Pipe over bananas.

          Frozen banana pops

          Takes up to an 1 hour and 15 minutes to freeze.
          Prep Time 15 minutes
          Cook Time 5 minutes
          Course Dessert
          Cuisine Australia
          Servings 6

          Equipment

          • Baking paper
          • Baking tray
          • Popsicle sticks
          • Heatproof bowl
          • Metal spoon
          • Heatproof glass
          • Plastic bag

          Ingredients
            

          6 just-ripe Lady Finger or small bananas, peeled

          200g dark chocolate melts

          2 tsp vegetable oil

          Desiccated coconut, chopped walnuts, chopped pistachios, sesame seeds or toasted muesli, to sprinkle

          Peanut or almond butter, to drizzle (optional)

          Instructions
           

          Line a baking tray with baking paper. Insert an iceblock stick in one end of each banana. Place on lined tray. Place tray in freezer for 1 hour or until frozen.

            Place the chocolate melts in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Cook, stirring with a metal spoon, for 5 mins or until chocolate is smooth. Stir in the oil. Pour chocolate mixture into a tall heatproof glass.

              Working quickly, dip half of 1 banana into the chocolate mixture to coat, then return to the tray. Sprinkle with coconut, walnut, pistachio, sesame seeds or muesli. Repeat with remaining bananas, chocolate and sprinkles. Return tray to the freezer for 10 mins to set.

                Place peanut or almond butter, if using, in a small plastic bag. Use scissors to cut off 1 corner. Pipe over bananas.