Frozen bananas are easy to prepare, fun to make with kids and a sweet substitute for ice cream. If you'd like to make them ahead for a party or to have on hand for after-school snacks, simply wrap the finished pops individually in foil after their chocolate coating has set and store in the freezer.
Home » Recipes » Chocolate and Coconut Frozen Banana Pops
3 large bananas, peeled and halved crosswise
6 ounces semi-sweet or milk chocolate, chopped
1/3 cup unsweetened shredded coconut, toasted
Carefully push an ice-pop stick into the cut end of each banana half, leaving about 1 1/2 inches of the stick poking out. Transfer bananas to a parchment paper-lined sheet tray and freeze until just solid, 30 to 45 minutes.
Microwave chocolate in a medium bowl, stirring every 20 to 30 seconds, until chocolate is completely smooth, 1 to 2 minutes. (Or, melt chocolate in the top of a double boiler.)
Transfer coconut to a wide, shallow dish and remove bananas from freezer. Working with one banana half at a time, spoon some of the melted chocolate over the banana and spread around with the back of the spoon to cover the surface. Sprinkle banana with some of the coconut, allowing any that doesn't stick to fall back into the dish. Return banana halves to baking sheet and freeze until chocolate is set, about 10 minutes.
Per Serving: Serving size: 1 pop, 210 calories (90 from fat), 10g total fat, 6g saturated fat, 34g carbohydrates, (4 g dietary fiber, 24g sugar), 2g protein.
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