Frozen Chocolate SunButter Banana Pops
Frozen pops are such a simple treat to make. If you have kids, you can make them together and it’s oftentimes healthier than store-bought pops, depending on the recipe you use. Take this Frozen Chocolate SunButter Banana Pops recipe, for instance. This recipe doesn’t contain any ingredients with artificial colors, flavors, etc. like many store-bought pops would have. It’s made of simple ingredients – many of which you might already have on-hand.
To make this recipe allergen friendly, I’ve opted to use SunButter. This is a great nut-free alternative to peanut butter and I recommend using it for recipes like this, particularly if you have kids, because you never know if a neighborhood kid or your child’s new friend comes over during the summertime to cool off and that kid happens to have a nut allergy. You can also opt for dairy-free chocolate chips to make these even more allergen friendly!
Fun bonus: If you have any SunButter sauce left over, save it. This sauce is great over ice cream and will harden in seconds when poured over ice cream. It’s like magic sauce!
- 8 popsicle sticks
- 4 firm but ripe bananas
- 1 cup semisweet or bittersweet chocolate chips
- ½ cup creamy SunButter
- ¼ cup coconut oil
- ½ cup powdered sugar
- ¼ cup sprinkles - optional
Line a baking sheet with wax or parchment paper.
Cut the bananas in half and insert a popsicle stick into the cut end of each. Place on the prepared baking sheet and freeze until firm, about 2 hours.
Place the chocolate in a microwave-safe bowl and microwave for about 60 seconds or until mostly melted. Stir until smooth and glossy.
Por the melted chocolate into a tall narrow glass. Stick the bananas into the chocolate, making sure to coat well. Place back on the prepared baking sheet. Freeze until the chocolate hardens, about 30 minutes.
Combine the SunButter and coconut oil in a microwave-safe bowl and microwave for 30-60 seconds or until completely melted, Stir until completely smooth. Stir in the powdered sugar until completely smooth. Pour into a tall, narrow glass. Dip the bananas into the SunButter sauce and twirl to completely coat. Sprinkle with sprinkles immediately. Place back on prepared baking sheet and freeze for another 15 minutes. Once the SunButter coating is completely frozen you can put the bananas in a large food storage bag and keep for a week or two.
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