Frozen chocolate banana pops

Frozen bananas turn creamy, almost like ice cream, and a thin layer of dark chocolate makes them feel like a proper dessert. Most of the sweetness comes from the fruit. Setting out bowls of toppings and letting kids decorate their own pop is half the fun.

Steps

1. Line a baking sheet with parchment paper and make sure it fits in your freezer.
2. Push a popsicle stick into the cut end of each banana half, about halfway up. Lay them on the sheet and freeze for 30 minutes. Cold bananas help the chocolate set quickly.
3. Put your toppings in shallow bowls so they’re ready to go.
4. Melt the chocolate and coconut oil in a microwave-safe bowl in 30-second bursts, stirring after each one, until smooth. Or use a heatproof bowl set over barely simmering water. Pour the melted chocolate into a tall glass or mug to make dipping easier.
5. Working one at a time, dip a banana into the chocolate, or spoon it over, and let the extra drip off.
6. Right away, roll the pop in toppings or sprinkle them on, before the chocolate sets. Lay it back on the parchment.
7. Freeze for at least 2 hours, until solid. Let the pops sit for 3 to 5 minutes before eating so they’re easier to bite.

Tips

• Pick the right bananas. Yellow with a few brown freckles is ideal: sweet but still firm enough to hold the stick. Very soft bananas tend to slide off.
• Short on sticks? Cut bananas into thick coins, dip half of each coin and freeze them as bite-sized pieces.
• Chocolate too thick? Stir in another teaspoon of coconut oil. If it starts to firm up, warm it for 10 seconds.
• Mix up the toppings. Crushed freeze-dried fruit adds colour without added sugar. Chopped nuts work for older kids in homes without allergies.
• Storage: once frozen solid, wrap each pop in parchment and store in a freezer bag. Bananas can darken over time, so they’re best eaten within a couple of weeks.

Good to know

• Bananas and dark chocolate both contain sugar, so these are still a treat. They just get most of their sweetness from fruit instead of candy. Compare with other healthy dessert swaps.
• Allergies: dark chocolate can contain milk or carry a “may contain” warning for nuts or milk. Read the label every time, as recipes and facilities change. Skip nut toppings for nut-free classrooms and parties.
• Health guidance lists nuts and seeds among the choking risks for children under 4. For little ones, skip nut and seed toppings, cut the pop into small pieces once it softens slightly, and supervise while they eat.
• Popsicle sticks aren’t food. Keep an eye on toddlers so they don’t chew through them.

Like frozen treats? Try frozen Greek yogurt bark or fruit popsicles. Browse all make-it-at-home recipes.

Sources

• Preventing choking in small children, HealthLink BC
• Preventing choking in toddlers and preschoolers, AboutKidsHealth (SickKids)