It's a banana lollipop and popsicle in one.
And it tastes like banana ice cream.
It has that ice cream texture.
It just feels like ice cream.
It's hard to believe.
I wouldn't believe it.
I didn't believe it.
I've seen recipes for frozen banana stuff floating around the web for awhile now and I kind of blew it off.
Then I had ripe bananas. I was bored of just tossing them into the freezer, so I decided to slice them instead.
Slice them and poke them with bamboo skewers.
I also bought Biscoff Spread...
Woonderful, wonderful Biscoff Spread. It's cookie butter. It's fabulous.
I never really liked Biscoff cookies. They're kind of plain -- simple crunchy cinnamon-spice cookies.
But the spread -- awesome. It's like cinnamon graham cracker cream. Yummy straight out of the jar.
I have to stop right here...
Those are just frozen slices of banana.
They look so simple.
Again, though...think ice cream.
I swear. The banana pops actually feel a little decadent.
I don't want to overtalk it.
Have low expectations.
Have no expectations.
But you have to try one before you even dip it. Get the slices good and frozen and then do it.
The banana pops are good and supremely healthy. I don't get to say that very often when it comes to desserts.
Then again, here come the merry sauces...
Again with the Biscoff Spread.
Melt it down a bit and it turns into a sweet little dip.
In fact, it sounds strange, but the Biscoff Spread is awesome double-dipped in chocolate...
Of course, you could just opt for the rum caramel sauce...
Then you just roll the banana lollipops in chopped nuts or pretzels, sprinkle them with a little sea salt and freeze.
One of the coolest things about these pops is that you can cover them in anything.
Bittersweet chocolate, M&Ms, peanut butter, Reese's Pieces, pistachios, almond butter, crushed Butterfinger, Nutella, maybe even marshmallow fluff.
It's super simple, fun kitchen experimentation.
Plus, the kids get to dip stuff, which makes them happy.
Feel free to experiment with different toppings. See post above for more suggestions.
- 2 large, very ripe bananas (black spots are good!)
- popsicle sticks or bamboo skewers cut into thirds (I used the skewers)
- melted chocolate (I used a combination of dark and semi-sweet chocolate)
- Biscoff Spread, slightly melted
- rum caramel sauce (follow instructions for the "nice-and-thick" version)
- well-chopped almonds
- crushed pretzels
- fine sea salt, for sprinkling
Line a baking sheet with foil.
Slice bananas into about 14 to 16 slices, about 3/4" to 1" thick. The slices should be thick enough to poke with a skewer and not split apart.
Poke skewer into the bottom of each slice, most of the way through the slice. Lay slices on baking sheet and place sheet in freezer for about 2 to 3 hours, until slices are completely frozen.
When frozen, dip each slice into melted chocolate, Biscoff spread, caramel or other sauce.
Roll in chopped nuts or pretzels and place the slices on the baking sheet. Sprinkle very lightly with sea salt, if desired.
Freeze again until sauce has completely set. The chocolate and Biscoff set fairly quickly, but the caramel takes a bit longer.
If you want to double-dip bananas into different sauces, freeze after each dip. (For example, I dipped some in chocolate, froze them, then dipped them in melted Biscoff spread, then froze again.)
Banana pops are ready to eat when the sauces have set! (see note)
These keep fabulously in the freezer either wrapped or in an airtight container.
Note: Be sure to allow the sauces to set completely, this way they pull away from the foil cleanly. The caramel still may stick a bit to the foil. I will probably spray the foil very lightly with canola spray next time I make the caramel-covered banana pops.