Friday, August 3, 2012

Frozen Chocolate Banana Pops

This is an wonderful allergy friendly summer treat (or anytime treat).  I found this at the Art of Dessert. I changed the instructions on mine slightly.  To make these dairy free/gluten free, use your favorite products accordingly.



Frozen Chocolate Banana Pops 
From Egg Free Bakery, slightly adapted from Art of Dessert
Makes 8 banana pops

4 ripe bananas
1 cup "safe" chocolate chips, such as Enjoy Life (which are free of the top 8 allergens)
2-3 tsp. shortening 
1 cup crispy rice cereal OR colored sprinkles, flaked coconut would be good too
popsicle sticks or lollipop sticks (I actually used the sticks that go with my popsicle molds)

Peel and cut each banana in half crosswise and insert a popsicle stick or lollipop stick into the cut side of each half. Place on a tray, cover with plastic wrap and place in the freezer for at least 30 minutes or until frozen. Melt the chocolate and shortening in a double boiler, over low to medium heat and make sure the water is not touching the bottom of the bowl.  (I've also melted the chips and shortening in the microwave before-- just make sure to check it frequently and stir til smooth.) Remove from heat. Place the puffed rice cereal and/or sprinkles in a shallow dish or a plate. Dip the frozen banana into the chocolate coating, turning it to coat (you can use a spoon to help you coat more evenly) and immediately roll in the crispy rice cereal or colored sprinkles, coconut etc. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks. Makes 8 banana pops.

*Variation- Make an egg free chocolate chip cookie dough.  Wrap a thin layer of cookie dough around banana.  Freeze.  Remove and dip bananas in melted chocolate.  Serve or return to freezer to store until ready to serve.

Shared on Real Food, Allergy Free Allergy Free Wednesdays

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