Or should I just title this post “Quite Simply the Easiest Gluten-Free, Dairy-Free, Egg-Free, Nut-Free Chocolate Covered Banana “Cake” Pops, Just Without the Cake Part”? But, I suppose that would make for a ridiculously long title.
With dinner time fast approaching the other night, the bags from my trip to Trader Joe’s only moments before were getting unpacked hastily in between my mealtime prep.
Things do not ever end up where they belong when I am in multi-tasking mode in the kitchen (or anywhere else in the house for that matter).
This time was no exception.
My dark chocolate bars that I just purchased somehow landed in the fruit bowl alongside my big bunch of bananas. Not where I normally store my chocolate. But not time to worry about that now. I had hungry boys circling the kitchen.
As dinner started simmering on the stove, it hit me that we had two birthday parties coming up. And one was serving cake pops!
Since we always come to parties with our own gluten-free cupcakes in tow, I usually keep a stash of home-made unfrosted cupcakes in the freezer. Then, right before a party, I let the boys frost their own cupcakes and then go crazy with our natural Let’s Do… Organic Sprinkles. They love this little ritual.
Once their masterpieces are finished, I put them in these really cool cupcake holders…perfect for kids with food allergies who like to tote their own cupcakes.
Side note – these holders are great. They keep your cupcake suspended in the middle and the frosting stays perfect and never gets smooshed.
But, because cake pops were on the agenda for one party, I needed to come up with a similar treat even though I did not really have time to go through the cake pop process.
But then? My eyes brushed over that fruit bowl. Remember that one where the chocolate was mingling with the bananas?
And it hit me! Chocolate Covered Banana “Cake” Pops – Sans the Cake part. I could make them look just like a cake pop, but instead of cake in the center, it would be a banana piece. Even better, by using my Vegan Chocolate Bar for the Chocolate covering, these could be Gluten-Free, Dairy-Free, Egg-Free, and Nut-Free! And the kids could still do their own decorating with our natural sprinkles.
And, yes. I absolutely know that this is not some brilliant revelation! I know I am not the one to pioneer a chocolate covered banana.
My point here? I can make them look just like cake pops in one tenth of the time, using only three ingredients, and my kids think they are getting a wonderful treat. And I know that they are getting a little punch of potassium from the banana and some antioxidants from that dark chocolate.
The end result? The kids loved them! And the best part was that I packed them each three “pops” to bring to the party. They felt even more special that they got to have more than one!
And even better was that these were actually a HEALTHY treat! And really. That is the best part for me.
Chocolate Covered Banana Pops
Gluten-Free, Dairy-Free, Egg-Free, Nut-Free
- 3 – 4 Bananas (Cut into 1 1/2 inch pieces)
- 2 3.5 ounce Bars Semi-Sweet or Dark Chocolate – I use Trader Joe’s Dark Chocolate 72% or SunSpire Fair Trade Organic 65% Cacao Semi-Sweet Chocolate Bar ** See Chocolate Note At Bottom
- Assortment of Sprinkles – I use Let’s Do… Organic Sprinkles – place in small bowls for dipping chocolate covered banana tops into
- 6-inch wooden bamboo skewers or cake pop sticks (for 4 bananas, you will need about 20 – 24 sticks)
1. Place the pointed end of a wooden skewer, or your cake pop stick, into the center of each banana piece.
2. Place banana pieces on a piece of parchment paper on a plate and freeze for about 2 hours, or overnight. At this point your bananas should look like the photo at the bottom here.
3. Place chocolate in medium heat-proof glass bowl and place bowl over pot of simmering water. Make sure bowl fits snugly on pot and that bottom of bowl does not touch water inside – just rests on lip of pot. Stir chocolate constantly with rubber spatula until melted, shiny and smooth. Do NOT allow any water to get into chocolate – chocolate will seize immediately!
4. Remove banana pieces from freezer. Use a spoon to pour chocolate evenly over each banana piece. DO NOT dip banana into chocolate. This will cause your melted chocolate in bowl to harden. Using back of spoon, spin banana piece while smoothing chocolate. Make sure to cover the top of the banana.
5. Before chocolate hardens, dip just the tops of the covered banana pieces into your bowl of sprinkles. Then place on parchment paper. Once all bananas are dipped, place back into freezer to harden. Store in freezer until ready to use.
**For more information on Organic Dark Chocolate, see what Jenny, of Nourished Kitchen, has to say in a recent post about the Love of Organic Dark Chocolate.
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