Chocolate-covered frozen bananas are a summertime classic, but just because it’s back to school, doesn’t mean it’s time to say goodbye. Assemble these little mini pops for a bite-sized after-school treat. Your little kiddos can even help; making the two-ingredient “magic” chocolate shell is like the best kind of science experiment—incredible and edible.
Yield: 15 to 20 bites
Active Time: 15 minutes
Total Time: 2 hours and 15 minutes
Peel and slice bananas into ½-inch rounds. Dollop 1 scant teaspoon peanut butter onto half of the rounds. Top each peanut butter–topped round with remaining banana slices, then place 1 popsicle stick through each stack, pressing down very gently to avoid peanut butter spilling out the sides. Place on a tray and freeze at least 2 hours.
Melt chocolate and coconut oil in a heatproof bowl placed over a pot of simmering water, stirring occasionally. Let cool slightly, then dip banana sandwiches in melted chocolate. Place back on tray and sprinkle with chopped peanuts. The chocolate should harden immediately. If necessary, place in freezer to set.
Photo credit: Paul Delmont
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