Ingredients
4 firm bananas
cut into thirds
200g white chocolate
melted in a double boiler
24 milk or dark chocolate chips
1 cup desiccated coconut
(85g)
Equipment
- 1 12 popsicle sticks
- 1 double boiler
- 1 cake pop stand or tray lined with baking paper
- 1 bowl
Instructions
- Gently insert popsicle sticks into banana pieces, leaving a 1-2cm margin at the top so that the stick does not poke through the other end of the banana.
- Dip and swirl each stick of banana into the melted chocolate and allow any excess melted chocolate to drip back into the bowl. Place each dipped banana in either a cake pop stand or flat onto a tray lined with baking paper.
- Once the chocolate has almost set, press 2 chcocolate chips into the banana for the eyes.
- Gently roll each banana through a bowl of desiccated coconut, so that it is fully coated. Place back in cake pop stand on lined tray.
- Freeze bananas until ready to eat, and consume within 2 months.
Notes
Tip
Remember, if you choose to lie the bananas on a tray, rather than in a cake pop stand, they will have flattened backs.
Variation
You could take this recipe a step further and add cardboard wings, taped onto a toothpick and pierced in either side once frozen.
Storage
These banana treats will freeze well, but it is a good idea to transfer them to a sealed contained once frozen.
