Chocolate Covered Banana Pops
You can serve these banana pops frozen or at room temperature because the chocolate coating is tempered; Simply dip, allow to harden into a shell, and enjoy!
Servings: 12 banana pops
Calories: 400kcal
Ingredients
- 6 ripe bananas cut in half and skewered
- 2 pounds semi-sweet dark chocolate (60% cacao) chopped, divided
Instructions
- Frozen or Not Frozen Bananas: Since you will be tempering the chocolate, feel free to use room temperature or skewered frozen bananas. The chocolate will harden as it sits.
- Temper the chocolate: Set up a double boiler and begin to melt about half of the chocolate until a candy thermometer registers 115℉. Remove from the heat and stir in the remaining 1 pound of chopped chocolate. Stir until the temperature drops to the low 80°s. Return the bowl to the pot of simmering water by placing on top (do not let any steam get into the chocolate). Stir the chocolate and heat until you see the temperature reach between 88°-90℉. Remove from heat and use immediately.
- Coat the banana with chocolate: Quickly dip each banana into the chocolate scraping the chocolate against the side of the bowl (or use a spatula to drizzle the chocolate over the banana). Spread the chocolate covered banana skewers out on a sheet tray lined with wax or parchment paper to set. While the chocolate is still wet, you can sprinkle with chopped nuts or crumbled freeze-dried fruit, if desired. Store in the refrigerator or freezer.
Nutrition
Serving: 1banana pop | Calories: 400kcal | Carbohydrates: 37g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 4mg | Potassium: 2mg | Fiber: 7g | Sugar: 25g | Vitamin A: 0.3IU | Vitamin C: 0.04mg | Calcium: 0.02mg | Iron: 0.002mg