When we first moved to California we took a bike ride to Balboa Island. At a red light, there was this lady who was finishing up a run and we got talking. Naturally our “bahh we just moved here” came out within the first sentence and if nothing else I remember from the conversation, I remember she told us we HAD to have a chocolate covered banana.
Hm, hi ok we will. And, as soon as we crossed the bridge onto that island, we found the first chocolate covered banana stand and indulged. They were so fun. They cover the entire banana with a silky chocolatey coating and THEN you get to choose your toppings from nuts to sprinkles to butterscotch, the possibilities seemed endless.
We got one of each.
Banana popsicles also remind me of this kiddie treat I used to make for Caleb when he was a baby. At the time I couldn’t quite get the method right mainly because of the sheer desperation of the whole event. But, I believe it went down something like this: I had a million (exaggeration) frozen bananas in my freezer and in one of those panicky witching hour moments, I grabbed one for him to chew on. Post-facto I remember trying to shove a popsicle stick in there so his little hands wouldn’t freeze only for the frozen popsicle to split in two. NOW I know the secret.
He was obsessed with them and so was I!
I think these can be a really fun and healthy treat for the kids this summer! The chocolate covering is totally optional, and you can keep it more minimal and just drizzle some peanut butter and then freeze it.
So let’s make some Chocolate Covered Banana Popsicles because I KNOW kids and adults alike will be jonesing for them this summer.
First, get some ripe bananas. Once my bananas get spotty, I usually freeze them for smoothies anyway (or make five loaves of banana bread) so wait for a batch of bananas that are getting perfectly ripe. Ripe bananas will make sure these pops are sweet!
Cut each banana in half and gently insert the popsicle stick into the bottom. Line a baking sheet with parchment paper and lay the banana popsicle onto the parchment paper.
If you want them plain, pop them in the freezer as is. If you want something a little more jazzy, dip the tops of the bananas into melted chocolate. I sprinkled mine with chopped hazelnuts, mini chocolate chips, and a peanut butter drizzle!
For the peanut butter drizzle, mix 1 tablespoon natural peanut butter with about 1/4 teaspoon of refined, melted coconut oil and mix until creamy and drizzly.
Freeze for at least an hour so the bananas get frozen all the way through!
- 3 ripe bananas
- ½ cup dark chocolate chips, melted
- 2 tablespoons mini chocolate chips
- 2 tablespoons chopped hazelnuts
- 1 tablespoon natural peanut butter
- ¼ teaspoon refined coconut oil
- sprinkle of kosher salt or sea salt
- Cut each banana in half and gently insert the popsicle stick into the bottom.
- Line a baking sheet with parchment paper and lay the banana popsicle onto the parchment paper.
- If you want them plain, pop them in the freezer as is.
- If you want them chocolate covered and a little more jazzy, dip the tops of the bananas into melted chocolate and place back onto the parchment paper.
- Sprinkle with chopped hazelnuts, mini chocolate chips, or make a peanut butter drizzle!
- For the peanut butter drizzle, mix 1 tablespoon natural peanut butter with about ¼ teaspoon of refined, melted coconut oil and mix until creamy and drizzly.
- Drizzle the bananas with peanut butter while they're on the parchment paper.
- Freeze for at least an hour so the bananas get frozen all the way through!