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Servings: 8 pops
- 1/4 cup almonds
- 4 medium, ripe bananas, halved
- 8 wooden craft sticks
- 6 ounces 70 percent baking chocolate
- 1/2 teaspoon coarse sea salt
- Preheat your oven to 325ºF.
- Place the almonds in a dry baking dish, and toast them until the color has darkened and a nutty aroma is present, about 25 minutes.
- Insert a craft stick into the cut end of each banana half. Place them on a tray, cover it with plastic wrap or a plastic bag, and freeze them for 3 hours.
- Break up the chocolate into small pieces. In the top of a double boiler over low heat, put the chocolate, reserving one 1-inch piece. Melt the chocolate, stirring constantly. As soon as the chocolate is melted, remove the pan from the heat and let it cool to just warm enough to touch comfortably. Now stir in the reserved piece of chocolate. This is a quick way to temper the chocolate.
- Pour the chocolate into a pint jar or tall glass. Finely chop the almonds and put them on a large plate. Add the salt to the almonds and mix until even.
- Dip each frozen banana half into the chocolate, tipping and turning to coat it. Then immediately roll it in the salty nuts and place it on wax paper. Repeat with the remaining banana halves.
- Serve immediately or put the chocolate banana pops in a sealed container and keep them in the freezer.
Reprinted from Feeding the Whole Family: Cooking With Whole Foods: More Than 200 Recipes for Babies, Young Children and Their Parents Copyright © 2016 by Cynthia Lair. Published by Sasquatch Books.
Calories: 180kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Sodium: 150mg | Fiber: 4g | Sugar: 12g
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