These creamy chocolate peanut butter banana pops are topped with a chocolate coconut oil magic shell and hearty crumbled nuts.
There’s something so summery about popsicles.
And they don’t have to be fancy like these Chocolate Peanut Butter Banana Pops. In my house, popsicles always meant a can of frozen juice concentrate, stirred up into juice and then frozen again into dollar store popsicle moulds. A great culinary masterpiece? I think not. But delicious just the same, as I licked the slushy, sugary dripping juice off my fingers.
For others, popsicles could mean perking up like a pavlovian dog any time the first few chimes of the ice cream truck’s jingle floated through the warm air and into our open windows. It was a race against time, to see who could scrounge up a few dollars or beg their parents for some money before running out of the house, sometimes without shoes, to grovel at the great white van’s feet. I always got a chocolate-vanilla soft serve swirl, but I have many memories of friends getting the red, white and blue rocket pops.
Another popsicle memory is from school, where at least in my area, those huge value-pack boxes of ‘flavour colour’ popsicles like orange, purple or red (if you remember your childhood, you know exactly what I mean) were given out like awards to only the most well-behaved students in the heat of mid-June before classes let out. The classroom was like a war zone after, with broken, gooey popsicle sticks and torn white wrappers strewn about. Ah, the good old days.
That leads me to where we are now. Popsicles. Summer’s best friend. The perfect way to cool down and satisfy your sweet tooth. Avoiding the ultra-sugary version, these Chocolate Peanut Butter Banana Pops are the creamiest, most indulgent bars you can make with a host of healthy ingredients. Really. I kid you not.
The base of these pops is made from a blend of frozen bananas, light peanut butter, almond milk, honey and vanilla extract. That’s it. No added sugar or garbage. Just creamy, peanut buttery goodness that melts in your mouth.
And for the magic chocolate shell? This is the best. It’s simply melted dark chocolate and coconut oil, this amazing combination that when your dip your Chocolate Peanut Butter Banana Pops into it, it hardens up into a crunchy, thin chocolate shell within seconds.
But wait! There’s more! Using your quickest reflexes, grab a handful of crushed nuts—I used a mixture of almonds and walnuts—and sprinkle those onto the chocolate shell. You need to work really fast to do this, but it’s definitely possible. Then simply serve immediately or place on a waxed paper-covered tray in the freezer and keep for later.
That’s a funny suggestion. As if you could wait.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $6.15 (Budget breakdown below recipe)
- 2 ripe bananas, frozen and chopped
- 1 cup almond milk (or other milk)
- 1 cup light peanut butter
- 2 tbsp. honey
- 1 tbsp. vanilla extract
- 7 oz. dark chocolate, chopped small
- ¼ cup coconut oil, melted (measure at room temp then melt)
- Crushed almonds/walnuts, to sprinkle
- In a powerful blender or food processor, blend the bananas, milk, peanut butter, honey and vanilla well, until a smooth and frosty consistency. Scrape down the sides if needed.
- Pour mixture into 7-8 popsicle moulds and insert sticks. Freeze for at least 4 hours or overnight.
- Once pops are frozen, prepare the chocolate shell and toppings. Place chopped dark chocolate and coconut oil in a microwavable bowl and heat on medium in 30 second intervals, stirring in between. Once chocolate is almost fully melted, remove and stir well until all the chunks break down and the chocolate is smooth. Pour into a tall glass that is wide enough to fit a popsicle.
- Prepare a baking sheet with waxed paper; set aside.
- Moving quickly, remove pops from their moulds and dip into the chocolate. As fast as possible, sprinkle the chocolate-covered areas with crushed almonds or walnuts. The chocolate shell hardens in about 5-10 seconds, so you'll want to do this quickly. Place on prepared baking sheet; repeat. Once all pops are coated and topped, place the baking sheet in the freezer to save for later, or serve immediately.
Adapted from Half Baked Harvest.
2 ripe bananas = $0.40
1 cup almond milk = $0.48
1 cup light peanut butter = $1.00
2 tbsp. honey = $0.20
1 tbsp. vanilla extract = $0.07
7 oz. dark chocolate = $3.50
1/4 cup coconut oil = $0.50
Crushed almonds/walnuts, to sprinkle