Say no to sugar monsters
Nothing says summer like ice cream on a stick, but the constant sugar overload can turn the most docile child into a Tasmanian devil in a very short time. These banana pops have all the flavor and texture of ice cream but without the sugar and chemicals. Make sure the bananas are ripe but still firm. If they are even a little mushy, they will fall apart when you try to dip them. And since banana pops do not drip as they thaw, they're much less messy that their ice cream counterparts.
- 6 firm bananas -- ripe but not too ripe
- 12 popsicle sticks or kabob sticks
- 12 ounces of milk chocolate chips
- Melt the chocolate in a bowl in the microwave at 50 percent power. Stir every 30 seconds until melted. Remove.
- Peel the bananas and slice them in half horizontally.
- Push the sticks into the flat edge of the cut bananas.
- Dip each banana in the chocolate, covering it completely.
- You can lay the bananas on waxed paper at this point and chill them and then dip them a second time if you wish. Otherwise, go on to the next step.
- Sprinkle the chocolate-covered banana with nuts and sprinkles and lay it on a wax paper-lined cookie sheet.
- When all of the bananas are done, place them in the freezer for at least three hours.
Cover the frozen banana pops with plastic wrap to keep them fresh. Eat them frozen.
You can use white chocolate or any kind of chocolate that you like best. Sprinkle the pops with any of the following:
- Toasted coconut
- Chopped peanuts, pecans or walnuts
- Colored sprinkles
- Mini M&Ms
- Peanut butter chips
- Shaved white chocolate
- Mini marshmallows
- Graham cracker crumbs
Storing the pops
Store the finished pops well wrapped in the freezer. You can also put the wrapped pops in a food-grade plastic storage container to keep them together. The banana pops will last for up to two months in the freezer.