I’m here to bring you a delicious summer treat: Banana Pops. To be precise, banana pops with peanut butter and chocolate coating. This recipe is sweet and reviving, with a smooth inside, hard chocolate outside, and crunchy nut covering!
They are made with healthy real-food ingredients and are refreshing for the summertime. A much healthier alternative to the available ice cream pops that are vegan and free of gluten.
Now, I’ll show you how to make this recipe exactly so you can have these banana pops right away!
These are banana pops:
Vegan, gluten-free, and gluten-free pops with a crunchy peanut coating are a healthier alternative to store-bought ice cream pops and are perfect for the summer. They have a creamy interior made of hard chocolate and are sweet and refreshing.
You won’t believe how simple and nutritious the ingredients are in this recipe, which also happens to be delicious! All types of eaters, from vegans to vegan-skeptics, children to adults, will enjoy this recipe!
- Four giant bananas
- Popsicle sticks eight
- a half-cup of organic peanut butter (smooth)
- 1 cup of semi-sweet vegan chocolate chips, split between 2 tbsp of coconut oil
- chopped 1/4 cup of roasted peanuts
- To make eight banana pops, peel the bananas and cut them in half. To create a sturdy holding base, insert a popsicle stick into the cut side at least 2 inches in.
- The banana pops should be placed on a freezer-friendly cutting board or tray lined with parchment paper. The banana popsicles should be frozen for at least two hours, ideally overnight.
- In a mason jar or small bowl, combine the natural peanut butter and one tablespoon of the coconut oil in the microwave for thirty seconds. Race with a fork to join the combination into a runny surface. (Put the dish back in the microwave for another 10 to 20 seconds if the texture is still too thick.
- Dip one of the frozen banana pops in the peanut butter before rolling and tilting the jar to cover approximately two thirds of the bananas. Put the bananas back on the cutting board that has been lined with parchment, and repeat the process for each other. Again freeze for at least one hour.
- Microwave the remaining 1 tablespoon of coconut oil and the chocolate chips in a separate mason jar or small bowl for 30 seconds until smooth. Using a fork, whisk together. For the next step, keep the chopped peanuts close by.
- Eliminate the banana pops from the cooler and plunge one into the chocolate combination, rolling and shifting the container on a case by case basis to cover around 2/3rds of the bananas. Return to the cutting board lined with parchment and quickly sprinkle with the chopped peanuts. All of the bananas should be processed in this manner. Once done, return to the freezer and freeze for another 30 to 1 hour until the chocolate coating is completely hard.
- Calories: 334kcal
- Carbohydrates: 29g
- Protein: 7gFat: 23g
- Saturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 1mg
- Sodium: 97mg
- Potassium: 479mg
- Fiber: 5gSugar: 17g
- Vitamin A: 49IU
- Vitamin C: 5mg
- Calcium: 28mg
- Iron: 2mg
The banana pops in this recipe need to refrigerate for at least 4 hours (240 minutes) in order to solidify completely.