Frozen Chocolate-Banana Pops
These creamy frozen pops take frozen bananas to another level. A small amount of cocoa and cream produces a smooth, mellow chocolate flavor. The peanuts complete the experience by adding nuttiness and a kiss of salt.
- Level: Easy
- Total: 8 hr 5 min
- Prep: 5 min
- Inactive: 8 hr
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 210 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 55 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 18 grams
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- Level: Easy
- Total: 8 hr 5 min
- Prep: 5 min
- Inactive: 8 hr
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 210 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 55 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 18 grams
Ingredients
4 large ripe bananas
3 tablespoons unsweetened cocoa powder
3 tablespoons heavy cream
3 tablespoons maple syrup
1/2 cup salted, roasted peanuts, finely chopped
Special equipment: six 3- to 4-ounce ice-pop molds
Directions
Special equipment:
Six 3- to 4-ounce ice-pop molds- Break the bananas into chunks, and puree in a food processor until the mixture is smooth and creamy. Add the cocoa powder, cream and maple syrup, and puree until combined. Spoon the banana mixture into ice-pop molds, and freeze until firm, 8 hours or overnight.
- Spread the peanuts on a plate. Run hot water over the ice pops to help loosen them, then unmold, roll them in the peanuts and serve (or keep them frozen on a parchment-lined baking sheet until ready to serve).
