Banana Pops Recipes

Steps:

• In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated.
• Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately.

Steps:

• For each pop, insert posicle stick into bottom of one banana, burying 1/2 of stick.
• Wrap individually in plastic wrap.
• Freeze for minimum 6 hours.
• To serve, unwrap and eat like a popsicle.
• If desired, lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving.
• To combat dripping chocolate, hold the pop over the plate while eating.
• Frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks.

Steps:

• Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
• Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

Steps:

• Cut the bananas in half and skewer them onto chopsticks through the cut end of the banana. Put them onto a cookie sheet lined with waxed paper and freeze for at least 4 hours. Remove them from the freezer and brush them with the corn syrup. Dip them into your favorite cereal, coating them well, wrap them in plastic wrap, put them back onto the cookie sheet and freeze for 4 hours or overnight. Unwrap and enjoy!

Steps:

• Line a baking sheet with parchment. Hold a banana half cut-side down and carve a wedge from the top part of the curved side to make a gaping shark's mouth. Insert an ice pop stick into the cut end and lay the banana on the prepared baking sheet. Repeat with each banana half. Freeze the bananas until solid, about 2 hours and up to overnight.
• Line another baking sheet with parchment. Draw three 3-inch circles on the parchment and flip over.
• When ready to assemble, lay a wire cooling rack over your sink or other surface where there is at least a foot of space below. (This is how you will let the candy coating on the sharks harden and dry.)
• Combine the chocolate, coconut oil and enough black gel food coloring to make a shark gray color (3 to 4 drops) in a medium microwave-safe bowl and microwave in 1 minute intervals, stirring in between each, until the chocolate is melted.
• Spread a thin layer (about 1/8 inch) of the gray chocolate inside each circle template on the baking sheet. Freeze until firm, about 30 minutes.
• Cut the circles in half (warming your knife over a burner flame will help with making a clean cut). Cut 3 of the pieces in half again for the back fins. Cut the other 3 pieces in quarters for the shark flippers.
• Tip the bowl so the gray chocolate pools on one side. Holding a banana by the stick, dip the banana into the chocolate with the shark mouth facing up using a curving motion to coat the back, sides and top; leave the space above and below the mouth uncoated.
• Working quickly so the chocolate doesn't harden, dip a back fin into the chocolate and stick it on the back of the shark with the rounded part of the fin facing forward. Dip 2 flippers in the chocolate and stick them on towards the bottom of the shark. Dip the flat side of 2 chocolate chips in the chocolate and stick them on the head for eyes.
• Clip the end of the stick with a binder clip and thread another ice pop stick through it to suspend the shark to dry. Thread through the cooling rack so it hangs down.
• Repeat the dipping and drying with the remaining bananas. Once all of the sharks are dipped and dried, serve right away.

Steps:

• Place yogurt and cereal in separate shallow bowls. Insert pop sticks through cut side of bananas. Dip bananas in yogurt, then roll in cereal to coat. Transfer to waxed paper-lined baking sheets., Freeze until firm, about 1 hour. Transfer to airtight freezer containers; seal containers and return pops to freezer.

Steps:

• Cut bananas in half crosswise. Insert pop stick into cut end of each banana half. Place on tray; cover. Freeze 3 hours or until firm.
• Microwave chocolate and butter in small microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.
• Dip frozen bananas into chocolate mixture, turning to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.

Steps:

• Peel banana and cut in half.
• Stick on popsicle sticks.
• Spread peanut butter on each half of the banana, and then roll in whatever your fourth igredient was.
• Freeze for 3 hours, and then enjoy!

Steps:

• In a small heavy saucepan, melt chocolate chips and honey over low heat, stirring constantly. Add peanut butter; stir until smooth. Remove from the heat and stir in milk., Peel bananas and insert Popsicle sticks into one end. Spoon chocolate mixture over bananas to coat. Sprinkle with nuts. Place on a waxed paper-lined baking sheet. Freeze for at least 30 minutes. Serve frozen.

Steps:

• Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.

Steps:

• Peel the bananas and chop them in half, then place on a lolly stick and leave them in the freezer for at least 1 hour.
• Melt the chocolate over a pan of boiling water (which should only take a minute) then coat on each of the banana pops.
• Roll on the toppings of your choice.

Steps:

• Combine all ingredients. Beat for 2 minutes.
• Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.