How to Make Frozen Banana Pops
These frozen bananas might just be the easiest kid-friendly treat ever!
Looking for a kid-friendly frozen dessert that's as refreshing as your kid's favorite scoop of ice cream, but not as caloric? Give these Frozen Banana Pops from Food Network Magazine's issue a try! Not only are they a delicious way to use up a bunch of bananas before they get overly ripe, they're so quick, easy and fun to put together that kids can help make them too! Keep reading below to see how you and your kiddo(s) can make and decorate banana pops of your very own this summer, and well into the remote-learning or back-to-school year.
How to Make Frozen Bananas:
Cut 3 small peeled bananas in half crosswise and insert a wooden stick into the cut end of each. Freeze on a parchment-lined baking sheet until firm, 3 to 4 hours. Dip each banana as directed (a tall glass works best), let the excess drip off, then roll in toppings and return to the freezer as directed.
Choose Your Favorite Topping Combination:
Peanut-Caramel Crunch: Microwave 2 cups semisweet chocolate chips with 1/4 cup coconut oil in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the frozen bananas in the chocolate mixture twice, then roll in 3 cups chopped peanuts. Drizzle with caramel sauce.
Strawberry Confetti: Dip the frozen bananas in 2 cups strawberry yogurt, then roll in a mix of 1 1/2 cups each fruity cereal and rainbow sprinkles. Freeze until set, 4 hours.
Cinnamon Bun: Microwave 1 1/2 cups chocolate- hazelnut spread with 1/2 cup coconut oil in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the frozen bananas in the chocolate- hazelnut mixture, then roll in cinnamon sugar. Drizzle with 1 cup confectioners’ sugar mixed with 1 tablespoon milk. Freeze until set, 4 hours.
Milk and Cookies: Microwave 2 cups white chocolate chips with 1/4 cup coconut oil in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the frozen bananas in the white chocolate mixture twice, then roll in 3 cups crushed chocolate sandwich cookies.
Snack Attack: Microwave 2 cups milk chocolate chips with 1/4 cup coconut oil in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the frozen bananas in the chocolate mixture twice, then roll in a mix of 1 cup each crushed potato chips, crushed pretzels and mini chocolate-coated candies.
Breakfast Bowl: Dip the frozen bananas in 2 cups vanilla yogurt, then roll in a mix of 1 1/2 cups each granola and dried cranberries. Freeze until set, 4 hours.
Butterscotch-Chocolate: Microwave 2 cups butterscotch chips with 1/4 cup coconut oil in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the frozen bananas in the butterscotch mixture twice, then roll in 2 cups sweetened shredded coconut. Drizzle with chocolate sauce.
PB&J: Microwave 1 1/2 cups peanut butter with 1/2 cup coconut oil in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the frozen bananas in the peanut butter mixture twice, then roll in 2 cups freeze-dried strawberries.
Photographs by Ted and Chelsea Cavanaugh
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