For this week’s regular post we will stick with the frozen theme, but with a somewhat healthier approach. Peanut butter and banana is one of my favorite combos, which you probably have noticed from previous posts. Similar to one of my favorite summer confections, these are reasonably healthy, easy to prepare, and a delightful addition to a hot day.
Sliced bananas spaced with peanut butter, frozen, and dipped with a thin layer of chocolate, they are sweet and satisfying without having the high sugar and calorie contents of more traditional desserts. The stick makes them great for kids and fun for adults, as well as easy to serve at potlucks and barbecues. Stored in a cooler they should be just fine for a few hours during your outside gatherings even during hot weather.
As an added bonus, you can easily tailor this recipe to suit your preferences and avoid boredom. If peanut butter or chocolate isn’t your style (or you are concerned for allergies), you can easily substitute almond butter, Nutella, caramel sauce, marshmallow creme, or whatever your heart desires. Drizzle the end result with white chocolate or colored candy melts to fit in with a theme, or roll in chopped nuts for a crunchy addition.
My directions make 4-6 servings depending on how high you make your stacks (and how many pieces you eat), but it’s easily scaled to make a bunch at a time. A cookie sheets works great for the initial freezing, and once the chocolate layer is completely frozen you can transfer the lot to an air-tight container or Ziploc for longer term storage. In a sealed container they’ll easily keep frozen and delicious for a few weeks, assuming you haven’t eaten them all yet.
Make a quick batch of these today, then check back on Friday morning for a brand new (and adults-only) ice cream recipe.
Chocolate Peanut Butter Banana Pops
Makes 4-6 pops
2 medium bananas, ripe
2 Tbsp peanut butter
1/4 cup chocolate chips1
1 Tbsp coconut oil
- Line a plate or small cutting board with parchment paper. Set aside.
- Peel and slice2 bananas into approximately 1/2″ pieces, discarding (eating) rounded ends. Divide into equal stacks.
- In a small microwave safe container, microwave peanut butter for 30 seconds. Stir until liquid and smooth. If necessary, heat in additional 10-second intervals.
- Gently slide bananas onto Popsicle sticks, dipping (or spooning) peanut butter onto each slice. End with an undipped piece, then carefully place onto parchment paper. You will likely not use all the peanut butter.
- Freeze at least two hours.
- In a small microwave safe container, heat chocolate chips and coconut oil for 30 seconds. Stir until smooth and completely combined. If necessary, heat in additional 10-second intervals. For ease of dipping, pour into a tall, skinny container (like a champagne flute).
- Dip each banana pop into the chocolate, swirling to cover completely. Gently return to parchment paper.
- Return to freezer for at least 30 minutes, or until ready to serve.
1 For a richer chocolate experience, you can double the amount of chocolate chips simply repeat steps 6-7 to produce a thicker chocolate layer.
2 Obviously you could skip slicing and just dip banana halves or thirds into peanut butter and then chocolate, but I like the stacks so they end up straighter and able to stand up on end, as well as a higher banana to peanut butter ratio. But if you want to go that route, I certainly won’t judge.