Ingredients
125g coconut oil
½ cup raw caster sugar
115g
2 free range eggs
1 tsp vanilla extract
2 ripe bananas
mashed
1 cup wholemeal self-raising flour
150g
2 tbsp cocoa
200g milk or dark cooking chocolate
1 cup rainbow sprinkles
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 23cm loaf tin
- 1 baking paper
- 1 electric beater
- 1 knife
- 1 wire rack
- 1 tea towel
- 1 large cookie tray
- 1 Round cookie or scone cutter, 3-4mm in diameter
- 1 microwave safe bowl
- 1 40 cake pop sticks
Instructions
- Preheat oven to 180C (160C fan-forced). Grease and line a 23cm loaf tin with baking paper and set aside.
- Using an electric beater, cream coconut oil and sugar together until pale and well combined. Then beat in eggs one at a time.
- Add vanilla extract and mashed bananas and beat through well.
- Fold in the flour and then transfer batter into the loaf tin, but reserve about one fifth of the batter.
- Mix the cocoa through this reserved batter, then dollop it on top of the batter in the loaf tin. Use a knife to gently swirl the cocoa batter through the plain batter. 3-4 long swirling motions will be sufficient. This will create a marble effect once cooked.
- Bake for 45 minutes or until cooked through.
- Wait 5 minutes, then turn the cake out onto a wire rack. Set aside to cool for 15 minutes and then wrap the cake in a tea towel and pop into the fridge to chill for 30 minutes or until cold to the touch. Chilling the cake makes it easier to cut.
- Line a large cookie tray with baking paper and set aside.
- Remove the cake from the fridge, gently trim all of the edges, then carefully slice lengthways into 4 long equal slices. Using the cookie cutter, gently press as many round discs as you can out of all 4 lengths of banana bread. Set aside.
- Break the chocolate into squares and place in a microwave safe bowl, heat gently in 30 second intervals, stirring each time, until chocolate is melted and smooth. Set aside to thicken slightly for 2-3 minutes.
- Place the spinkles in a separate bowl.
- Gently insert a popsicle stick into each disc and dip into the melted chocolate, then hold over the bowl to allow excess chocolate to drip.
- Then roll each chocolate covered disc into sprinkles to coat and transfer to the lined cookie tray.
- Refrigerate for 1 hour or until chocolate is set.
Notes
Tip
Use an old egg carton to create a cool cake pop stand. Simply turn the carton upside down and use a cake skewer to pierce holes in the carton. Then poke your cake pops through the holes and display with pride!
Tip
For added wow-factor, individually wrap each cake pop in cellophane and tie with a curling ribbon.
Variation
You can use smarties or dessicated coconut to decorate these cake pops, if you prefer.
