Frozen bananas are creamy like ice cream, fun to eat like popsicles, but easier to make than both. They’re also lower in fat and sugar than store-bought frozen treats. Paired with the right toppings, these desserts can actually be part of a healthy breakfast!
These might be my favorite fruit to freeze, besides grapes. You’ll actually look forward to blackened bananas because the mushy ones stay soft when frozen. There’s really no need to throw away bananas that ripen too quickly; besides banana pops, you can also make the ubiquitous banana bread or banana souffles.
adapted from a Food Network recipe by Cat Cora
4 large bananas
2 cups fruit-flavored yogurt, Nutella or peanut butter (For easiest spreading, dilute nut butters with enough vanilla or plain yogurt so it’s the consistency of thick cake batter)
1 cup combination of chopped dried fruit, granola, crushed cereal, crushed cookies or crushed candy
Peel the bananas, cut in half crosswise, and dip them in the yogurt. Roll them in the toppings to coat. Freeze until firm. Serve when firm.