Crunchy Chocolate Banana Pops Food

CHOCOLATE COVERED BANANA POPS

Steps:

• Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
• Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

FROZEN CHOCOLATE-BANANA POPS

Steps:

• Break the bananas into chunks, and puree in a food processor until the mixture is smooth and creamy. Add the cocoa powder, cream and maple syrup, and puree until combined. Spoon the banana mixture into ice-pop molds, and freeze until firm, 8 hours or overnight.
• Spread the peanuts on a plate. Run hot water over the ice pops to help loosen them, then unmold, roll them in the peanuts and serve (or keep them frozen on a parchment-lined baking sheet until ready to serve).

CHOCOLATE BANANA POPS

Steps:

• Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.
• In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.

CRUNCHY CHOCOLATE BANANA POPS

Steps:

• In blender, combine coconut oil, water, cacao powder and agave nectar until smooth. Transfer to a large shallow dish.
• Using hands, dip each banana in mixture until coated. Freeze for 10 minutes or until coating has set and outside is firm enough to handle.

CHOCOLATE BANANA POPS

Steps:

• Cut bananas in half crosswise. Insert pop stick into cut end of banana half. Place on tray; cover. Freeze 3 hours or until firm.
• Microwave chocolate and butter in small microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.
• Dip frozen bananas into chocolate mixture, turing to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.

CHOCOLATE BANANA POPS

Steps:

• Peel the bananas and chop them in half, then place on a lolly stick and leave them in the freezer for at least 1 hour.
• Melt the chocolate over a pan of boiling water (which should only take a minute) then coat on each of the banana pops.
• Roll on the toppings of your choice.

BANANA POPS

Steps:

• For each pop, insert posicle stick into bottom of one banana, burying 1/2 of stick.
• Wrap individually in plastic wrap.
• Freeze for minimum 6 hours.
• To serve, unwrap and eat like a popsicle.
• If desired, lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving.
• To combat dripping chocolate, hold the pop over the plate while eating.
• Frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks.