Chocolate Banana Cake-sicles

Recipe courtesy of Charity George
Show: Halloween Wars | Episode: Hybrid Horror
FN_LOGO_CMYK_Gradient_TM Created with Sketch.
1 hr 15 min
15 min
16 servings


Chocolate-Banana Cake-sicles:
  • Coconut oil spray, for greasing
  • 1 1/2 cups mashed ripe bananas
  • 2 teaspoons lemon juice 
  • 3 cups all-purpose flour 
  • 1 1/2 teaspoons baking soda 
  • 1/4 teaspoon salt 
  • 2 cups plus 2 tablespoons sugar 
  • 3/4 cup unsalted butter, at room temperature
  • 3 large eggs 
  • 2 teaspoons vanilla extract 
  • 1 1/2 cups buttermilk 
Chocolate Coating:
  • 300 grams good-quality white chocolate, melted
  • 150 grams organic extra-virgin coconut oil 
  • Pastry rocks, for dipping
Chocolate Banana Cake-sicles


Special equipment: 16 wooden ice pop sticks; silicone ice pop molds

For the cake-sicles: Preheat the oven to 275 degrees F. Spray the silicone ice pop molds with a light spray of coconut oil.

In a small bowl, mix mashed bananas with the lemon juice. In a medium bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Add in the flour mixture a little at a time, alternating with the buttermilk. Stir in the banana mixture. Pour the batter into the prepared molds, and place the wooden sticks in the center. Bake until a toothpick inserted in the center comes out clean, 30 minutes.

Place the pops on a cooling rack until completely cooled. Cover tightly, and then place in a refrigerator to chill until ready to use.

For the coating: Mix the melted white chocolate and the coconut oil together until completely incorporated. Place in a warmed steel cup. Dip each cake-sicle into the chocolate mixture, allowing the excess to drain off, then dip a portion of each cake-sicle into the pastry rocks and place on parchment paper to set. Chill until firm, then serve.