Banana Pops

Name: Banana Pops
Yield: 4
Cuisine: International
Ingredients: 4 Bananas (not over-ripe); 150 g Milk or dark chocolate*; 1 tbsp Coconut oil**(optional); To decorate Sugar sprinkles, chopped nuts, desiccated coconut etc.

Love Baking Over a year ago 1,957 views

Serves: 4

Dessert

Ingredients

4 Bananas (not over-ripe)
150 g Milk or dark chocolate*
1 tbsp Coconut oil**(optional)
To decorate Sugar sprinkles, chopped nuts, desiccated coconut etc.

Accompaniment

Description

Easy summer treats. Great fun for children to do.

Method

1
Peel the bananas. Slice one of the ends off each one if they are not straight. Poke a lolly stick into each banana and lay them on a baking tray lined with baking paper. Put the tray in a sealable plastic freezer bag, or cover with cling film and freeze for at least 3 hours, until solid (can be left overnight).
When you are ready to finish the banana pops, melt the chocolate in a pan over simmering water, or in a microwave if you prefer, adding the coconut oil half way through, if using.
Leave to cool for about 5 minutes (if you have a thermometer it should ideally be around 30 degrees C).
One at a time, spoon the melted chocolate over the bananas (I find this easier than dipping). It will harden almost immediately, so if you are adding any decoration, sprinkle them on straight away.
Because the chocolate goes hard so quickly, you can eat them immediately. But if you want to save them for later, put them back on the frozen tray, recover, and return to the freezer (for up to a week - I haven't tried leaving for any longer).

Chef's Tips

*You could also use white chocolate, although it can be harder to melt sometimes. So far, I have only done milk and dark chocolate.
**Adds a very slight hint of coconut flavour, which I like, and makes it a little more glossy, and less thick. Some people say it also prevents cracking (others add a little butter or vegetable oil for the same reason - cheaper than coconut oil and more likely on hand), but I haven't found it to be a problem to use just chocolate. (Photo above is with coconut oil as I had some in the cupboard).

Cut the bananas in half for 'mini pops' which are easier to dip, and then roll in sprinkles etc.