Recipe: Easy Summer Banana Pops

We’d say these make the perfect dessert for Family Night tonight, but then that would be selling them short. That is, if your kitchen is anything like ours where we close up the oven, frying pans, stovetop, or anything else that makes things toasty. It’s why we’re always making a meal out of watermelon, cherry tomatoes, or in this case, chocolate covered bananas. The coconuts and walnuts are just a bonus. Can this count as dinner already?

Hint: These are also a good middle of the afternoon, hide in your pantry snack. Not that we’re speaking from experience or anything.

3 bananas
3 dowels or chopsticks, cut in half or 6 popsicle sticks
3/4 c. chocolate chips (we used semi-sweet)
1/4 c. coconut oil
optional toppings

Cut bananas in half. Put one dowel in the flat side of each banana half.

Place bananas on parchment paper covered baking sheet. Freeze for 3 hours or overnight. 

Microwave chocolate and coconut oil for 1 minute on high heat. Dip frozen bananas into melted chocolate, covering each banana half. Re-dip as necessary. Chill in freezer for 30 minutes to 1 hour. 

If desired: Before chocolate cools, sprinkle with chopped nuts, coconut, or other desired topping.


the Latter-Day Home Team