Chocolate banana pops
Both adults and kids alike will love these frozen treats! And they're so easy to make even little ones can help you make them. Adding a little oil to the chocolate prevents it from drying out while its melting. If you don’t have Popsicle sticks on hand, consider using long, thin cinnamon sticks instead — your pops will get a little extra flavor, to boot. If you’d like to make extra pops to enjoy later, wrap any leftover pops in the aluminum foil and store them in the freezer for up to a week. Chopped raw almonds, walnuts or pecans can easily stand-in for the peanuts if you already have them on hand.
4 average, or popsicle sticks
2 medium, ripe, peeled and halved
2 Tbsp, chopped (or macadamias, or walnuts)
Toasted wheat germ
Semi-sweet chocolate chips
- Line a plate with wax paper or foil. Insert a Popsicle stick lengthwise into each banana half, place on the plate, and freeze until firm, at least 1 hour.
- Combine the nuts and wheat germ in a small, shallow bowl.
- Place the chocolate and oil in a small, shallow microwavable bowl; microwave on Medium, stirring every 20 seconds, until the chocolate is melted and smooth, about 1 minute.
- Dip each banana half into the chocolate, swirling to cover it completely, then quickly roll it in the nut mixture, pressing the nuts into the chocolate to help them adhere. Discard remaining chocolate or nuts. Place the pops on the plate and let stand a few minutes, until the chocolate firms up. (If not eating right away, wrap them in foil and freeze up to 1 week.) Yields 1 pop per serving.