I'm not going to grouse about how it still feels like early spring in Seattle, and how it rained this weekend. Instead, I will tell you about our latest treat in the freezer, that I can't seem to make enough of. This is one of the best summer treats I can think of to make at home. These frozen dipped banana pops are so easy to make you must give it a try if you like bananas.
I didn't experience my first chocolate coated banana until I was in my 20's, while biking around Martha's Vineyard, a beautiful island off the New England coast. We stopped at a local grocery store and noted this unique treat among all the ice cream pops and cups. I couldn't imagine why this frosty treat was not an option on the ice cream truck menu, which is my greatest exposure to quick, cold treats on a hot, sunny day. It seemed like it fit right in with fudge popsicles.
In this recipe I offer you two kinds of coatings: chocolate, and vanilla. It's dairy-free, and the vanilla using cashew cream (or sunflower seed cream) is also good for SCD. To make a white chocolate dipped banana, just replace the chocolate chips in the chocolate coating recipe with white chocolate chips.
Frozen Dipped Banana Pops
Ingredients
Basic ingredients
- 4 bananas
- 8 ice cream pop sticks wood or others; you can use your ice pop sticks too
- a few tablespoons of chopped nuts optional
Chocolate coating
- ¾ cup of sweetened chocolate chips or unsweetened chocolate chips plus 1 tablespoon of sweetener
- ¼ cup of coconut oil or cacao butter
Vanilla coating
- ¼ cup of raw cashews or sub with sunflower seeds
- ¼ cup of water
- 1 tablespoon of honey or other sweetener
- 1 teaspoon of vanilla extract or the seeds from one vanilla bean
- ¼ cup of coconut oil or cacao butter
Instructions
- Peel the bananas and slice each of them in half.
- Slide a popsicle stick in each half, about halfway through, and then freeze them for a few hours (covered).
Chocolate coating
- Make the chocolate coating by melting all the ingredients for that coating in a bowl over hot water (a bain-marie).
- Let the coating cool for a bit and then dip each banana in the coating, swirling it around to coat it evenly.
- Optionally, dip the coated banana in chopped nuts and then place it on parchment paper (or other non-stick surface) in the freezer for at least 5 minutes (and store in the freezer, covered).
Vanilla coating
- Combine all the ingredients except the coconut oil, into a high-speed blender and blend until creamy and there is no trace of nuts (it can take a few minutes).
- Add the resulting cashew cream to a bowl and place it over hot, simmering water.
- Add the coconut oil, and stir until completely melted.
- Cool for a bit and dip the bananas in it before freezing them again for at least 5 minutes. Store in the freezer, covered.
Kim S says
Do you think I could use cocoa butter instead of coconut oil in the vanilla version to make them chocolate and also SCD legal?
Yes, I think cocoa butter will work. Sorry this message is years late!
Shannon Brown says
Thank you! I used to get frozen bananas when I visited the San Diego Zoo on vacation as a kid. I looked forward to getting one when I was there. I'm going to really enjoy these.
I lived in the Seattle area and remember one year when summer never really got out of the gate. I'm now in Nashville and we broke the all-time record high on Friday when we hit 109. Enjoy Seattle 🙂
Wow, 109! Crazy. (sorry this message is years late!)
Carla says
I guess you store these frozen b/c the recipe is for "frozen" bananas. I'd like to try the coating for low carb cake pops -- will the coating hold up (stay hardened) at room temp?
Erica says
It might not - the reason it sticks so well is that it freezes on contact with the frozen bananas.
Carole says
I'll have to give these a try, with maybe a modification or two. I have to use dark chocolate! lol
Jeri says
My first ever frozen banana was at Disneyland when I was about 8. Since the temperature here in CA is hitting close to 100 this recipe is in perfect timing. Have never seen a vanilla or white chocolate version. May have to try those first.
Sheila Holland says
You continue to delight with you innovative recipes for all us SCD-ers. Thanks for all your generosity and sharing.
Erica says
My pleasure 🙂
Jerry says
Sounds like a wonderful easy but delicious snack. I believe almonds may compliment quite well with the chocolate and bananas.
Erica says
Yes, almonds go great 🙂
Allie Brown says
These look DELISH! 🙂 What a fun treat for us SCDers out there! Thanks!!
Erica says
Your welcome Allie! Just read your bio - my son is a red head as well - very special place in my heart for red-heads 🙂 Be well.
Allie Brown says
Oh really? How magical!! 🙂 I love seeing other red-heads. It makes me smile, there's always a special connection! Thank you, Erica. I'm on the road to wellness & so far, it's been a success!! Thanks for all your SCD recipes!
Nikki says
My favorite! I've only done chocolate banana pops, I'll have to try the vanilla. Thx for sharing.