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The BEST Chocolate Banana Pops EVER! Banana pops: Make these ultimate frozen banana treats in under 5 hours. Creamy, chocolate-dipped perfection!

The BEST Chocolate Banana Pops EVER!

These Salted Chocolate Dipped Banana Almond Pops are the ultimate frozen treat you've been dreaming of. Combining the creamy sweetness of ripe bananas with the rich depth of chocolate and a hint of salty crunch, these banana pops are a revelation. Perfect for a healthy-ish dessert or a delightful snack, these banana pops are incredibly simple to make, requiring no complex baking techniques. They are ideal for both kids and adults looking for a refreshing and satisfying indulgence.
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Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
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.