Frozen Banana Chocolate Chip Pops Food

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 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 BANANAS

Steps:

• Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.
• Put the chocolate into a microwave-safe bowl. Microwave the chocolate on HIGH, stirring occasionally, until melted, about 1 to 2 minutes, depending on the power of your microwave. Stir in the oil and cool slightly.
• Skewer the bananas with a frozen pop stick. Dip the bananas into the chocolate mixture, freeze until the chocolate sets slightly, about 2 minutes. Roll the chocolate bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen.

FROZEN BANANA CHOCOLATE CHIP POPS

Steps:

• Take a popsicle stick and push about 3 inches of it into the center of the bottom of each banana.
• In a pie plate, combine the cookie crumbs, butter, honey, and cinnamon.
• Mix well.
• Roll each banana in the crumb mixture.
• Place the bananas on a 17x11x1-inch baking sheet lined with parchment paper.
• Drizzle each banana with chocolate syrup.
• Cover loosely with another piece of parchment paper.
• Place in the freezer and freeze for 4 hours, or overnight.

BANANA CHOCOLATE CHIP FROZEN POPS

Steps:

• In blender, combine bananas, coconut milk and agave and puree until smooth. Divide among molds. Sprinkle with chocolate chips.
• Seal molds and freeze until solid.