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Chocolate Caramel Banana Pops Recipe

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★★★★★

4.6 from 66 reviews

These Chocolate Caramel Banana Pops are a delightful frozen treat combining creamy bananas coated in luscious peanut butter caramel and rich dark chocolate, topped with your choice of sprinkles, nuts, or cacao nibs. Perfect for a healthy dessert or snack, they are easy to make and can be stored frozen for weeks.

Ingredients

Scale

For the Bananas:

  • 3 bananas
  • 6 lolly sticks

For the Caramel:

  • 60g peanut butter
  • 60ml maple syrup
  • 45g melted coconut oil
  • A pinch of salt

For the Chocolate Coating:

  • 180g dark chocolate
  • 1 tbsp coconut oil
  • Sprinkles, chopped nuts, cacao nibs, or other toppings as desired

Instructions

  1. Prepare the Bananas: Peel the bananas and slice each banana in half lengthways. Insert a lolly stick into each banana half to create six banana pops. Place the banana pops on a board or plate and freeze for at least 2 hours until completely frozen.
  2. Make the Caramel: In a bowl, stir together the peanut butter, maple syrup, melted coconut oil, and a pinch of salt until the mixture is smooth and well combined.
  3. Melt the Chocolate: Chop the dark chocolate into small pieces. Melt the chocolate together with the coconut oil either over a double boiler with simmering water or carefully in the microwave, stirring frequently until smooth. Prepare all your chosen toppings like sprinkles, chopped nuts, and cacao nibs.
  4. Dip Banana Pops in Caramel: Pour the warm caramel into a heat-proof glass or container, filling it about three-quarters full. One by one, dip each frozen banana pop into the caramel, allowing any excess caramel to drip off. The caramel will set quickly on the cold bananas. Place the coated banana pops on a tray lined with parchment paper. Repeat for all six.
  5. Dip Banana Pops in Chocolate and Add Toppings: Next, dip each caramel-coated banana pop into the melted chocolate, letting excess drip off. Before the chocolate sets, sprinkle your desired toppings evenly over the banana pops. Place them back onto the parchment-lined tray.
  6. Set the Chocolate: Allow the chocolate coating to set at room temperature for a few minutes. If needed, transfer the banana pops to the fridge for about 10 minutes to speed up the setting process.
  7. Serve or Store: Enjoy the banana pops immediately or store them in a Ziploc bag in the freezer for 2 to 4 weeks for later treats.

Notes

  • Make sure the bananas are fully frozen before dipping to help the caramel and chocolate set properly.
  • You can substitute peanut butter with any other nut or seed butter if preferred.
  • Use dark chocolate with at least 70% cocoa for a richer flavor and less sweetness.
  • Sprinkles and toppings add texture and color, but feel free to skip or customize based on preference.
  • Keep stored banana pops in an airtight container or bag to prevent freezer burn.

Keywords: banana pops, chocolate banana, caramel banana, frozen dessert, healthy dessert, peanut butter caramel, dark chocolate coating

Find it online: https://ellaeatsdaily.com/chocolate-caramel-banana-pops-recipe/