The perfect sweet treat for warmer days. These chocolate-dipped banana pops are so much fun to make and oh so simple! Just drizzle your frozen bananas in melted chocolate and sprinkle with your favourite toppings, and you have a quick, cooling and healthy treat!
Ingredients:
- 4 medium-sized ripe but firm bananas
- 200g Lily O’Brien’s Mega Milk Chocolate Share Bag (around 2 bags) roughly chopped
- 8 wooden sticks
Topping ideas:
- Hundreds and thousands
- Chopped nuts of your choice
- Dried raspberry pieces
- Desiccated coconut
- Fudge pieces
- Chocolate sprinkles
- Cacao nibs
Method:
- Peel the bananas and cut in half. Insert a wooden stick into the cut end of each banana half so it feels stable when you hold it upright.
- Line a baking tray with baking paper and lay your bananas on sticks on it, freezing for 1-2 hours until firm.
- Melt the chocolate in a microwave-safe bowl in 30 second increments, stirring until all the chocolate has melted and is smooth.
- Have your toppings ready in bowls nearby as the chocolate will harden quickly once applied to your frozen bananas, so you need to work fast.
- Remove your bananas from the freezer. Hold a banana over the bowl of melted chocolate and spoon a generous amount of chocolate over it, rotating and spooning over more chocolate until it is fully coated. Work quickly as the chocolate will start to harden as soon as it touches the frozen banana. Once any excess has dripped off, quickly position the banana over your toppings and sprinkle these over, letting any excess fall back into the bowl.
- Place the covered banana back onto the baking tray and repeat with the remaining bananas.
- Your banana-pops can be eaten straight away or be stored in sealed plastic food bags and kept in the freezer. If serving straight from the freezer they are best eaten when sat for 10-15 minutes, allowing them to soften a little for the yummiest texture.
