Recipe courtesy of Charity George

Chocolate Banana Cake-sicles

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 16 servings
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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


Special equipment:
16 wooden ice pop sticks; silicone ice pop molds
  1. For the cake-sicles: Preheat the oven to 275 degrees F. Spray the silicone ice pop molds with a light spray of coconut oil.
  2. 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.
  3. Place the pops on a cooling rack until completely cooled. Cover tightly, and then place in a refrigerator to chill until ready to use.
  4. 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.

Cook’s Note

"Pastry rocks" is the generic name for popping candy such as Pop Rocks.

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