Banana Pops Recipes

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.

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.

Steps:

• Peel the bananas, leave whole, and dip them in the yogurt. Roll them in the crushed cereal to coat. Freeze until firm. Serve when firm.

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.

Steps:

• In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated.
• Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately.

Steps:

• Combine all ingredients. Beat for 2 minutes.
• Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.