Ingredients
Scale
- 4 large, ripe bananas: These will form the sweet and soft base of your pops.
- 8 popsicle sticks: To transform the bananas into easy-to-handle pops.
- 1 ½ cups plain or vanilla Greek yogurt: This provides a thick, creamy, protein-rich coating.
- 1 cup semi-sweet or dark chocolate chips (optional): For creating a delicious, crunchy chocolate shell or drizzle.
- 1 tablespoon coconut oil (optional): When mixed with the melted chocolate, it helps it harden faster and creates a smoother, glossier finish.
- ½ cup assorted toppings (optional): Such as chopped peanuts, almonds, sprinkles, shredded coconut, or crushed graham crackers.
Instructions
- Prepare the Bananas: Peel the four ripe bananas. Slice each banana in half crosswise, creating eight banana pieces of roughly equal size.
- Insert the Sticks: Gently but firmly push one popsicle stick into the cut-side of each banana half. Push it about halfway through the banana, ensuring it’s secure enough to hold the weight of the banana and its coatings.
- The First Freeze (Flash Freeze): Line a baking sheet with parchment paper. Place the bananas on the sticks onto the prepared baking sheet, making sure they are not touching each other. Place the sheet in the freezer for at least 30-45 minutes. This initial freeze is crucial; it firms up the bananas so they don’t get mushy during the dipping process and helps the yogurt adhere better.
- Prepare the Yogurt Dip: While the bananas are in their initial freeze, pour the Greek yogurt into a tall, narrow glass or jar. This will make it much easier to get a full, even coat on the bananas. If using toppings, place them in small, shallow bowls for easy access.
- Dip in Yogurt: Remove the partially frozen bananas from the freezer. One by one, dip a banana into the glass of yogurt, turning it to coat it completely. Lift it out and let any excess yogurt drip off for a moment.
- Add Toppings (If Using): Immediately after dipping in yogurt, while the yogurt is still wet, roll the pop in your desired toppings or sprinkle them on. The cold banana will cause the yogurt to start setting quickly, so you need to work fast.
- The Final Freeze: Carefully place the coated bananas back onto the parchment-lined baking sheet. Ensure they have space between them. Place the baking sheet back into the freezer and freeze for at least 3-4 hours, or until the yogurt is completely firm to the touch.
- Add Optional Chocolate Drizzle: Once the yogurt layer is frozen solid, you can add the chocolate. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between each, until the chocolate is smooth and fully melted. Be careful not to overheat it.
- Decorate with Chocolate: Remove the frozen pops from the freezer. You can either dip the top half of each pop into the melted chocolate or use a spoon to drizzle the chocolate over them in a decorative pattern. The cold surface of the pop will cause the chocolate to harden almost instantly.
- Serve or Store: The pops are ready to be enjoyed immediately after the chocolate has set. For later enjoyment, proceed to the storage instructions.
Nutrition
- Serving Size: one normal portion
- Calories: 160