Frozen Banana Pops | Nature’s Path

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Recipes

Frozen Banana Pops

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Found in: Dessert, Summer, Gluten free, Dairy free, Vegan

Frozen Banana Pops
Prep Time: , including freeze time
Serves: 
6 banana pops

These frozen bananas are a simple and satisfying summer snack. Coat them in fun toppings like chopped nuts, sweet granola, or coloured sprinkles!

Ingredients: 
  • 3 large bananas (ripe but firm is best)
  • Popsicle sticks
  • ⅓ cup natural smooth peanut butter (or other nut/seed butter)
  • 1 tbsp coconut oil, divided
  • 1 cup dairy-free chocolate chips
  • Toppings of choice: chopped nuts, granola, Qi'a™ Superfood, chia seeds, matcha powder, cacao nibs, shredded coconut, vegan caramel sauce, sprinkles, etc.
Directions: 
  1.  Peel the bananas and slice in half widthwise. Push a popsicle stick into the bottom of each banana half.
  2. In a small saucepan over medium-low heat, combine the peanut butter and 1 teaspoon coconut oil. Stir until melted and smooth. Coat each banana half in the peanut butter mixture, allowing excess to drip off. Place on a small tray lined with parchment paper. Freeze for at least 30 minutes.
  3. Create a double boiler by filling a small saucepan with 1 inch of water and bring to a simmer over medium-low heat. Cover with a metal bowl so it is snug but doesn’t touch the water. Add the chocolate chips and remaining 2 teaspoons coconut oil and stir occasionally until melted and smooth. Coat each frozen banana in the melted chocolate mixture and immediately cover with desired toppings. Place back on the parchment-lined tray and freeze until chocolate is solidified, at least one hour.

Tip: Try adding Qi'a™ Superfood as a delicious topping for your banana pops!

 

Author's Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.