Frozen Banana Pops

Tuesday August 13, 2013

Elemental Custard

I have been seeing these pop up over the interwebz, but placed them in my mental filing cabnit of recipes to make at a later date.

Sometimes things get lost in there... I need to upgrade my operating system.

I love a good dessert that uses no sugars or sweeteners (I am in nutrition after-all). I also love something that has health properties associated, and that is quick to make, and tastes fantastic. So let me tell you about my new obsession with these Frozen Banana Pops.

I know I am not the first one to come up with this. But I also don't know how it took me so long to try it. Sinfully delicious frozen bananas have an almost ice cream consistency, and let's be real. Everyone loves dessert on a stick.

This may be my new favourite way to use up bananas AND the best part is you can freeze them as soon as they are at their prime and you don't need to dip them until you are ready to use them. They just will sit there in your freezer until they are needed. This freezer packing makes them a perfect addition to smoothies and banana bread!

Elemental Custard

Interested? Let me tell you how it's done.


Recipe: Banana Ice Pops

Makes ~ 20 pops with 4 bananas


Equipment: Freezer, popsicle sticks or lollipop sticks
1-4 ripe bananas
~4 oz bittersweet chocolate chopped finely (or semi-sweet)*
toppings of choice (sprinkles, finely chopped pistachios, espresso beans, almonds)

* To use a naturally sweetened chocolate coating use:
3 tbsp coconut oil, melted
3 tbsp cacao powder
3 tbsp maple syrup
Mix ingredients well and use in place of chocolate for dipping


Peel bananas and chop into ~1 1/2 inch pieces. Stick popsicle stick into the pieces and freeze on a parchment lined sheet or container until hardened (~4 hours)

Once hardened, melt the chocolate on a double boiler or in the microwave using 40 second intervals stirring in between. Prepare toppings (AKA smash nuts until in small pieces- I used a plastic bag to contain the pieces and hit them with a muddler).

Dip the frozen bananas half way or fully into the chocolate before shaking off a bit of excess and dipping into your topping of choice (the chocolate will harden pretty quick!). Lay on the parchment and place back in the freezer for ~20 minutes or until ready to serve. Enjoy!

P.S. A tip for using up the leftover chocolate- just smooth it onto the parchment paper and sprinkle any leftover toppings on it.


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