Frozen Chocolate Dipped Banana Pops
Gluten Free, Vegan
Cool frosty summer treats are now in order. Banana pops are so simple and SO delicious slathered in dark chocolate. If you make about 30 of these, they’ll last you a little while and every time you open the freezer you’ll be greeted by the ultimate combination of chocolate, soft, sweet frozen banana, and crunchy peanuts.
Step 1: Let bananas ripen to the brown spot stage.
Cut in half and insert popsicle sticks.
Peel, and place on a sheet pan that has already been in the freezer for at least 15 minutes.
Why? Because The quicker you can freeze the bananas, the less of a chance they will turn brown or “leak” sugar and moisture which creates nasty ice crystals.
Freeze for about 4 hours. I used a cooling rack to create more space in my freezer for two sheet pans of bananas.
Dip in dark chocolate. I like the Ghirardelli chips in the gold bag. For every cup, use 1-2 tbsp coconut oil to ensure even melting and goof proof dipping. You can either use a chocolate fountain as pictured above or use the microwave method.
I’m not a fan of double boilers. When it takes just a drop of water to seize melted chocolate, why would you do it over a pot of simmering water? It just doesn’t make sense. Dry heat is a much more capable of producing seizure proof chocolate.
If you don’t like to use the microwave you can use the heating pad method, but I warn you it takes much longer and when the chocolate is uniformly melted it’s still much thicker and more difficult to work with than microwave chocolate.
Step 6: Dip chocolate covered bananas in your choice of add ins- peanuts, coconut, sprinkles, chopped almonds, etc.
Place back on the cookie sheet in the freezer (the chocolate should harden immediately because the banana is already frozen.)
After about 30 minutes you can move all bananas to a zip top freezer bag.