White Chocolate-Covered Banana Pops

I know I’ve gushed about bananas before, but are they not the most awesome food?

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Healthy ice cream, creamy smoothies, simple pancakes, delicious breads…paleo, vegan, vegetarian, grain-free, gluten-free,…freezable, fry-able, bake-able, lovable, hug-able bananas.

They are the star in today’s unique sweet treat….

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My birthday passed a couple of weeks ago, and I told my husband I wanted to successfully make, eat, and love this recipe. So I dove right in and wouldn’t you know it, I made, ate, and loved it.

Happy birthday Lauren.

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White Chocolate Banana Pops
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 ripe bananas
  • 4 T. cocoa butter
  • 6 T. coconut butter
  • a couple of pinches of sea salt
  • 3-4 t. honey or maple syrup, I did 3, but I've recently tamed my sweet tooth, so taste it to see if you desire more
  • 1 t. vanilla
  • rainbow sprinkles, if it's your birthday or you just wish it could be ;-)
Instructions
  1. Cut the bananas in half.
  2. Skewer them with a popsicle or lollipop stick.
  3. Lay them on a wax paper-lined plate.
  4. Freeze them.
  5. Once they are frozen, assemble the ingredients for the white chocolate.
  6. Over low heat, in a saucepan, melt the cocoa and coconut butters together.
  7. Remove the pan from the heat.
  8. Stir in the salt, sweetener, and vanilla (try to use room temperature ingredients, or the butters will start to clump).
  9. Pour the mixture into a tall, narrow glass.
  10. Dip your bananas into the mix until coated.
  11. Place back onto the plate to harden (this will just take a few moments, as the cold bananas will cause the butters to set quickly).
  12. Dip the bananas again into the mix to re-coat (I dipped mine about three times).
  13. Upon dipping them the last time, quickly top them with the sprinkles while the coating is still wet. This will allow them to stick.
  14. Put the bananas back into the freezer for a few minutes to completely set.
  15. Enjoy!
Notes
Nutrition facts are based on using 3 teaspoons of maple syrup and no sprinkles. Weight Watchers points (new system): 7
Nutrition Information
Serving size: 6 Calories: 236 Fat: 18.5 g Saturated fat: 13.4 g Unsaturated fat: 5.1 g Trans fat: 0 g Carbohydrates: 19.3 g Sugar: 10.2 g Sodium: 6 mg Fiber: 4 g Protein: 1.6 g Cholesterol: 0 mg

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Easy as pie…

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…and so pretty. :-)

For those of you that may be wondering, I used this cocoa butter in the recipe, and if you’re wondering how to make your own coconut butter, check out this post from Michelle!

Other treats on a stick you might like:

Chocolate Pudding Pops

Mint Chocolate Crisp Lollipops

Cookie Dough Cream Pops

What’s the best birthday treat you’ve ever made/bought yourself?

Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Healthy 2day, Wheat-Free Wednesday, Gluten-Free Wednesday

Comments

    • Lauren says

      Coconut oil would be your best bet! It’ll melt much quicker though, so maybe keep them in the freezer a bit longer once they are assembled. :)

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  2. says

    Hi Lauren. I made something similar to this before but with a cashew coating. It was good, but I really like your idea of using cocoa butter and coconut butter. They pops look adorable and delicious! Thanks for your regular participation in Gluten-Free Wednesdays.
    Linda recently posted..Zucchini Quiche MuffinsMy Profile

    • Lauren says

      Thank you Linda! They are a really delicious treat! I love white chocolate, but can’t rationalize eating the store-bought kind, so this is a nice substitute! :)

Trackbacks

  1. […] The main ingredient in white chocolate is cocoa butter. To create the coating for these frozen bananas,  you melt edible cocoa butter and coconut butter and add salt, honey and vanilla. Pour the mixture in a tall glass and dip the banana halves. Let set for a few minutes and dip again. Dip one last time and add sprinkles, nuts or coconut flakes for a delicious and nutricious snack. Recipe and photo via Oatmeal with a Fork. […]

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