Ingredients
- Ripe Bananas: 4 large, ripe but still firm bananas. Using bananas that are sweet but can hold their shape is key to the perfect pop.
- Semi-Sweet Chocolate Chips: 2 cups (about 12 ounces). A quality semi-sweet chocolate provides a wonderful balance to the banana’s sweetness without being overly bitter.
- Coconut Oil: 2 tablespoons, refined or unrefined. This is the secret ingredient for creating a smooth, glossy chocolate shell that hardens perfectly.
- Popsicle Sticks: 8 sturdy wooden or reusable popsicle sticks. Sometimes called craft sticks, these are essential for turning the bananas into easy-to-handle pops.
- Optional Toppings: A variety of choices like chopped peanuts, rainbow sprinkles, shredded coconut, flaky sea salt, or crushed pretzels. This is where you can get creative!
Instructions
- Prepare the Bananas and Freezing Station: Begin by lining a large baking sheet or tray with parchment paper or wax paper. This is a crucial step to prevent the bananas from sticking after freezing. Peel the four bananas and cut each one in half crosswise, creating eight equal-sized pieces.
- Insert the Sticks: Gently and carefully insert a popsicle stick into the cut-end of each banana half. Push the stick in about halfway through the banana, ensuring it’s secure but doesn’t poke through the other side. The straighter you insert the stick, the more stable your banana pop will be.
- The First Freeze: Arrange the bananas on the prepared baking sheet, making sure they aren’t touching each other. Place the baking sheet in the freezer for at least 1 to 2 hours. This initial freeze is vital. Freezing the bananas solid ensures the warm, melted chocolate will harden almost instantly upon contact, creating a clean, crisp shell and preventing the bananas from becoming mushy.
- Melt the Chocolate: About 10 minutes before you plan to take the bananas out of the freezer, it’s time to melt the chocolate. You can do this in two ways:
- Microwave Method: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly after each interval, until the chocolate is almost completely melted. Remove and continue to stir until the residual heat melts the remaining chips and the mixture is perfectly smooth. Be careful not to overheat it, as this can cause the chocolate to seize and become grainy.
- Double Boiler Method: If you prefer, set up a double boiler. Fill a small saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chocolate chips and coconut oil to the bowl and stir continuously until everything is melted and glossy.
- Prepare for Dipping: Once the chocolate is melted, pour it into a tall, narrow glass or jar. This makes dipping much easier and ensures you can get a full, even coating on each banana pop without making a huge mess. Have your desired toppings ready in shallow bowls or plates nearby.
- Dip the Bananas: Remove the frozen bananas from the freezer. Working one at a time, dip a frozen banana pop into the melted chocolate, turning it to coat all sides completely. You can use a spoon to help cover any missed spots. The cold banana will cause the chocolate to set very quickly, so you need to work efficiently.
- Add Toppings Immediately: As soon as the banana is coated in chocolate, immediately sprinkle on your toppings or roll the pop in your bowl of toppings. The chocolate shell hardens within a minute, so you must add the toppings before it sets completely for them to adhere properly.
- The Final Freeze: Place the finished chocolate-covered banana pop back onto the parchment-lined baking sheet. Repeat the process with the remaining bananas. Once all the pops are dipped and decorated, return the baking sheet to the freezer for at least another 30 minutes to an hour to ensure the chocolate is fully hardened and the banana is completely frozen.
Nutrition
- Serving Size: one normal portion
- Calories: 300