Frozen Banana Pops
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.
Banana Pops
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.
Beth - The Zen Foodist said,
Wow, I usually don’t eat bananas, but you may have convinced me…
September 21, 2005 at 12:16 am
Nic said,
Hi Jessica. I used to do this all the time when I was little. I would slather bananas in honey and roll them in rice krispies. Yum. Thanks for the reminder – I’m going to pick up some new bananas.
September 21, 2005 at 10:47 am
saffron said,
oh my goodness. this sounds so divine. i love the idea of a banana-peanutbutter-chocolate cookie combination.
i will definitely try this – thanks so much for sharing!
September 21, 2005 at 9:41 pm
mona said,
i’ve never seen anything like that before in my life. it looks goshdarn delicious! it’s october..is it too late to enjoy one of these summer-ish looking desserts?
October 3, 2005 at 12:48 pm