How does that Gwen Stefani song go? “These pops are bananas. B – A – N – A – N – A – S!”
Or something like that. If the song isn’t about frozen banana pops, it really should be.
This is one treat that we can all get behind. Sweet, a little decadent and, dare we say, healthy! They’re also a snap to make, and, if you have little ones home on summer break, it’s a perfect activity for a rainy day.
You’ll want to start by making the granola. This is a super-quick, small-batch granola that is not only perfect for the pops, but you will find yourself sprinkling it on everything from applesauce to yogurt, or just eating it by the handful in the quiet, dark privacy of the pantry.
You can make the granola well in advance of assembling the pops and just store it in an airtight container, or make it in the morning and you’ll have delicious pops by mid-afternoon.
Three hours (or up to a day) before you make your pops, peel and freeze your bananas on wooden sticks. You can also use “fancy” paper straws, just make sure they’re sturdy enough to hold the weight of the banana.
When you’re ready to go bananas, melt your chocolate, stir in a little coconut oil and get dipping! The coconut oil will make your chocolate perfect for dipping and will give you a nice, shiny finished product. If you’re finding it tricky to get an even layer of chocolate over the bananas, it might be helpful to have a spoon on hand to distribute melted chocolate over any areas that didn’t get fully coated.
You can also get the kids involved in the dipping process, but remember, because the bananas are frozen, you only have about 20-30 seconds before your chocolate starts to harden, and they may end up with an unevenly coated banana. But, that being said, don’t panic. What’s the worst thing that could happen – double-dipped pops because you had to dip again? (Shhh… you can save that one for yourself.)
Once you’ve rolled the bananas in that crisp, golden granola, place them back in the freezer for about 10 minutes to set the chocolate. Then, they’re ready to enjoy!
- 2 cups rolled oats (500 ml)
- 1/2 cup flaked almonds (125 ml)
- 1/4 cup honey (60 ml)
- 1/4 cup brown sugar (60 ml)
- 2 Tbsp coconut oil (30 ml)
- 1/4 tsp salt (1.5 ml)
- 1/2 tsp vanilla (2.5 ml)
For banana pops:
- 4 large bananas
- 8 wooden popsicle or craft sticks, or sturdy paper straws
- 6 oz semi-sweet chocolate, chopped (175 g)
- 1 Tbsp coconut oil (15 ml)
To make granola:
Preheat oven to 325 °F.
- In a large bowl, stir together oats and almonds.
- In a small, microwave-safe bowl, stir together honey, brown sugar, 2 Tbsp coconut oil, salt and vanilla. Microwave for 30 seconds to liquify. Stir well. Pour warm honey mixture over oats and almonds, stirring until evenly coated.
- Spread oat mixture evenly onto a baking tray, preferably with sides, sprayed with cooking spray.
- Bake granola for 20 minutes, stirring after 10 minutes. (Watch carefully in the last 5 minutes.)
- Remove from oven and let cool completely before breaking up clusters with fingers or the back of a spoon.
To make banana pops:
- Peel bananas and cut in half. Insert a popsicle stick into the cut end of each. Place on a parchment lined tray and freeze for several hours, until firm.
- In a double boiler or glass bowl placed over simmering water, melt chocolate, stirring constantly until melted and smooth. Stir in 1 Tbsp coconut oil.
- Place 1 cup of granola in a shallow dish or plate.
- Working with one at a time, dip banana in chocolate (spoon over, if necessary), then immediately roll in granola. Return to freezer until chocolate sets.
- Pops can be stored in freezer up to one week. Remaining granola can be stored in an airtight container for up to three months.