Time 10m Yield Makes 16 Number Of Ingredients 3 Steps:
Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours. In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.
Time 2h30m Yield 8 servings Number Of Ingredients 4 Steps:
Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours. Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.
Time 1h15m Yield 8 Number Of Ingredients 2 Steps:
Stick bananas with a lollipop stick; place on a baking sheet and place in the freezer for 1 hour. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Coat frozen bananas with melted chocolate.
Time 8h5m Yield 6 servings Number Of Ingredients 6 Steps:
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).
Yield 16 pieces Number Of Ingredients 4 Steps:
Slice the bananas into ½-inch pieces. Push a popsicle stick into each piece like a lollipop. Drizzle chocolate over the tops of each piece of banana to coat, then sprinkle sliced almonds on top. Place on parchment paper and freeze until chocolate has solidified. Enjoy!
Time 3h15m Yield 12 Number Of Ingredients 6 Steps:
In small bowl, gradually add 1 cup of the soymilk to vanilla pudding mix; beat with wire whisk until well blended. Stir in bananas. In another small bowl, gradually add remaining soymilk to chocolate pudding mix; beat with wire whisk until well blended. Spoon half of the banana mixture into cups. Layer chocolate mixture over banana mixture. Spoon remaining banana mixture into cups; stir slightly to marble. Insert sticks; freeze about 3 hours or overnight until firm. To serve, remove cups.
Time 12h1m Yield 4 serving(s) Number Of Ingredients 4 Steps:
combine all ingredients in a blender. Puree until smooth. Pour into ice pop molds and freeze 12 hours.
Time 3m Yield 6 serving(s) Number Of Ingredients 3 Steps:
For each pop, insert posicle stick into bottom of one banana, burying 1/2 of stick. Wrap individually in plastic wrap. Freeze for minimum 6 hours. To serve, unwrap and eat like a popsicle. If desired, lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving. To combat dripping chocolate, hold the pop over the plate while eating. Frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks.
