The BEST Chocolate Banana Pops EVER!

The BEST Chocolate Banana Pops EVER!

Create the BEST banana pops ever using creamy almond butter and very ripe bananas for a delightful frozen treat.

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Prep Time 4 hours hrs 15 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 8

Course: Dessert

Calories: 250

Ingredients Method Notes

Ingredients

  

• 2 very ripe bananas (frozen bananas work too)
• 1 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened
• 1 cup creamy almond butter
• 2-4 tablespoons honey
• 1 tablespoon vanilla extract
• 1 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened
• 1 cup honey OR coconut sugar OR brown sugar
• 1/2 cup coconut oil (may sub butter if needed)
• 1/2 cup malted milk powder (omit if gluten free)
• pinch sea salt

Method

 

1. In a blender or food processor, combine the bananas, almond butter, Almondmilk, honey and vanilla. Blend until completely smooth and creamy. Make sure the almond butter is completely mixed, it can stick to the sides and bottom of the food processor sometimes.
2. Pour the mixture among 8 popsicle molds or paper dixie cups. Place popsicle sticks in the center of each mold. Place the molds in the freezer and freeze until firm, about 4 hours.
3. About 30 minutes prior to removing the pops from the freezer, make the malted honey glaze. Place the Almondmilk, honey (or sugar), coconut oil and malted milk powder in a large saucepan over medium heat. Bring to a boil, whisking frequently and cook for 8-10 minutes or until thickened. Remove from the heat and allow to cool 15 minutes before dipping the pops.
4. To remove the popsicles, run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Working with one pop at a time, dip just one side of the pop in the honey sauce and allow the excess to drip off. Place the pop, dipped side up, on a wax lined baking sheet and put in the freezer. Repeat with the remaining pops and freeze for 20 minutes.
5. Meanwhile, make the chocolate shell. Combine the chopped chocolate and coconut oil in a medium saucepan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the pops.
6. Remove the pops from the freezer one at a time and dip in the chocolate shell. Quickly sprinkle with chopped almonds, coconut and a little salt. If desired, drizzle with more honey sauce. Eat OR store in the freezer until ready to eat. Repeat with the remaining pops.

Notes

– Use very ripe bananas for maximum sweetness and creaminess.
– Freeze the pops completely before dipping for best results.
– Adjust the honey in the glaze and shell to your preferred sweetness.
– For a gluten-free version, ensure your malted milk powder is certified GF or omit it.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Allergens: Milk, Tree nuts, Peanuts.

The technique that makes it

The success of these chocolate banana pops hinges on achieving the right consistency for both the banana base and the chocolate coating. For the banana base, using very ripe bananas is crucial. Their natural sugars caramelize slightly when blended, contributing to a sweeter, more ice-cream-like texture. If using frozen bananas, ensure they are fully thawed but still cold before blending; this helps to create a smooth, creamy mixture without becoming icy. The key to the smooth texture is the combination of ripe bananas, almond milk, almond butter, and a touch of honey and vanilla. The almond butter emulsifies the mixture, preventing separation and adding richness. The milk provides the necessary liquid to achieve a blendable consistency. For the chocolate coating, the combination of almond milk, sweetener, coconut oil, and malted milk powder creates a rich, pourable ganache. Coconut oil is vital here as it solidifies quickly upon chilling, forming a crisp shell around the frozen banana. The malted milk powder adds a unique depth of flavor and contributes to the coating’s texture, making it less prone to cracking than a simple chocolate and oil mixture. Ensure the banana pops are thoroughly frozen before dipping; this rapid chilling is what allows the coating to set almost instantly, creating that satisfying ‘snap’ when you bite into it.

Troubleshooting

• Coating not hardening: If the chocolate coating remains soft after chilling, it may be due to insufficient chilling time of the banana pops, or the coating mixture being too warm when applied. Ensure the banana pops are frozen solid (at least 2-3 hours) and allow the chocolate mixture to cool slightly before dipping, but not so much that it thickens too much.
• Coating cracking: This often happens if the banana pop is too hard or the coating is too thick. Try slightly warming the coating mixture or ensuring the banana pops are not frozen rock-solid but rather firm. A slightly thicker coating can sometimes be more prone to cracking; adjust the coconut oil or milk ratio if needed.
• Banana pops too icy: If your banana pops have an icy texture, it’s likely due to using underripe bananas or not blending them long enough to achieve a smooth puree. Ensure bananas are very ripe and blend until completely smooth, scraping down the sides of the blender as needed.
• Coating sticking to parchment paper: Make sure the parchment paper is completely dry and that the chocolate coating has set sufficiently before attempting to move the pops. If they stick, gently warm the underside of the parchment paper with your hand or a warm cloth to release them.

Substitutions

• Dairy-free milk: While almond milk is specified, any unsweetened plant-based milk like soy milk, oat milk, or cashew milk can be used in both the banana base and the chocolate coating with minimal impact on flavor.
• Nut butter: If almond butter is unavailable or you have a nut allergy, sunflower seed butter or tahini can be used as alternatives. Note that these may impart a slightly different flavor profile to the banana base.
• Sweetener: For the banana base, maple syrup can replace honey. In the chocolate coating, maple syrup or agave nectar can be used instead of honey, coconut sugar, or brown sugar, though the flavor may be subtly altered.
• Coconut oil: If coconut oil is not preferred for the coating, unsalted butter can be used. However, butter will not set as firmly as coconut oil when chilled, resulting in a softer coating.

Pro tips

• Use very ripe bananas for maximum sweetness and creaminess.
• Freeze the pops completely before dipping for best results.
• Adjust the honey in the glaze and shell to your preferred sweetness.
• For a gluten-free version, ensure your malted milk powder is certified GF or omit it.

Enjoy these delightful banana pops as a refreshing treat any time of year. Experiment with different toppings for endless variations!

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