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Frozen Dipped Banana Pops

June 19, 2011 by Erica 15 Comments

Frozen Banana Dipped Banana Pops

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, on a break from biking around Martha’s Vineyard, a beautiful island off the New England coast. I 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 strawberry shortcake ice cream bars and fudge popsicles.

In this recipe, I offer you two kinds of coatings: chocolate, and vanilla  – a dairy-free, SCD version of vanilla using cashew cream. To make a white chocolate dipped banana, just replace the chocolate chips in the chocolate coating recipe with white chocolate chips.

Frozen Banana Dipped Banana Pops

Frozen Banana Dipped Banana Pops

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Frozen Dipped Banana Pops

Servings: 8 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

  • 3/4 cup of sweetened chocolate chips or unsweetened chocolate chips plus 1 tablespoon of sweetener
  • 1/4 cup of coconut oil or cacao butter

Vanilla coating

  • 1/4 cup of raw cashews
  • 1/4 cup of water
  • 1 tablespoon of honey or other sweetener
  • 1 teaspoon of vanilla extract or the seeds from one vanilla bean
  • 1/4 cup of coconut oil or cacao butter
US Customary - Metric

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.
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: bananas, chocolate

Previous Post: « Hummus {cashews}
Next Post: Vanilla Cupcakes {coconut flour} »

Reader Interactions

Comments

  1. Kim S

    November 20, 2014 at 3:01 pm

    Do you think I could use cocoa butter instead of coconut oil in the vanilla version to make them chocolate and also SCD legal?

    Reply
  2. Shannon Brown

    July 2, 2012 at 10:56 am

    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 🙂

    Reply
  3. Carla

    August 13, 2011 at 11:25 am

    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?

    Reply
    • Erica

      August 13, 2011 at 2:01 pm

      It might not – the reason it sticks so well is that it freezes on contact with the frozen bananas.

      Reply
  4. Carole

    June 29, 2011 at 3:01 pm

    I’ll have to give these a try, with maybe a modification or two. I have to use dark chocolate! lol

    Reply
  5. Jeri

    June 25, 2011 at 11:26 pm

    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.

    Reply
  6. Sheila Holland

    June 22, 2011 at 5:38 am

    You continue to delight with you innovative recipes for all us SCD-ers. Thanks for all your generosity and sharing.

    Reply
    • Erica

      June 22, 2011 at 11:22 pm

      My pleasure 🙂

      Reply
  7. Jerry

    June 21, 2011 at 8:39 pm

    Sounds like a wonderful easy but delicious snack. I believe almonds may compliment quite well with the chocolate and bananas.

    Reply
    • Erica

      June 22, 2011 at 11:21 pm

      Yes, almonds go great 🙂

      Reply
  8. Allie Brown

    June 19, 2011 at 8:29 pm

    These look DELISH! 🙂 What a fun treat for us SCDers out there! Thanks!!

    Reply
    • Erica

      June 19, 2011 at 9:46 pm

      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.

      Reply
      • Allie Brown

        June 21, 2011 at 4:22 pm

        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!

        Reply
  9. Nikki

    June 19, 2011 at 2:09 pm

    My favorite! I’ve only done chocolate banana pops, I’ll have to try the vanilla. Thx for sharing.

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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