Frozen Banana Pops

Posted under by on published by Nature's Path

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

  • Serves 6 banana pops
  • 30 mins prep, 1 hr 30 mins chill 2 hrs total
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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 Original Chia, Buckwheat & Hemp Cereal
  • Chia seeds
  • Matcha powder
  • Cacao nibs
  • Shredded coconut
  • Vegan caramel sauce
  • Sprinkles

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.
  4. 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 Original Chia, Buckwheat & Hemp Cereal as a delicious topping for your banana pops!

Nicole Axworthy

Nicole Axworthy

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.

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