Banana Popsicles
Leanne Neill
A frozen treat made from bananas, and coconut milk which can be dipped in chocolate and rolled in your favourite nuts or sprinkles
Prep Time 10 minutes mins
Freeze time 7 hours hrs
Total Time 7 hours hrs 10 minutes mins
Course Dessert
Cuisine American
- 5-6 large bananas ripe and peel starting to brown
- 1/2 cup coconut milk
- 2 tablespoon maple syrup
- 1 batch magic shell see link in blog
- crushed slightly salty peanuts (optional)
- sprinkles (optional)
In a blender combine the 5 bananas, ½ cup coconut milk, and 2 tablespoons of sweetener of your choice see note 2.
Blend until smooth about 30 seconds.
Pour into popsicle molds leaving about a ¼ inch of space at the top to allow for expansion once frozen. Follow the instructions for your popsicle mold, but mine has a lid and then I place in the popsicle sticks.
Place popsicle mold into freezer for 7 hours or overnight.
To release popsicles, run under warm water and wiggle out.
You can dip the popsicles into the chocolate magic shell and then roll in crushed peanuts or sprinkles, or both! I won’t judge 😉. The magic shell hardens fairly quickly so working fast is key. I hold the banana popsicle in the magic shell and use a spoon to spoon more magic shell higher up the popsicle letting it drip back down into the cup, then I quickly move it to a plate of crushed nuts and roll it around. For sprinkles, I just used my hands to sprinkle them on the wet chocolate.
Keyword banana popsicle, Banana popsicles, chocolate banana popsicles