Chocolate Covered Banana Pops and Homemade Magic Shell | Make Ahead Mondays
There just isn't anything more reminiscent of childhood summers for me than frozen Chocolate Dipped Banana Pops. The frozen bananas taste just like ice cream pops! Kids of all ages love these.
Make a double batch of the dip to use as a healthy (and divine) Homemade Magic Shell.
Homemade Magic Shell:
- 2 cups finely chopped dark chocolate chunks
- 3 tablespoons extra virgin coconut oil
Chocolate Covered Banana Pops (CCBP's):
- 6 ripe bananas peeled
- 12 wooden popsicle sticks
- Homemade Magic Shell reheated 'til thin
- Optional for rolling onto the chocolate coated bananas:
- graham cracker crumbs
- mini M&Ms
- chopped roasted nuts peanuts, hazelnuts, almonds, etc...
- crushed salty pretzels
To Make the Homemade Magic Shell:
Put the chocolate chunks into a microwave safe jar. A wide-mouthed pint jar works perfectly for this project. Microwave on high for 1 minute. Remove the jar from the microwave, add the coconut oil and stir until smooth. Use immediately or add a tight fitting lid and let cool to room temperature before refrigerating for up to 1 month.
To Reheat Homemade Magic Shell:
To Make Chocolate Covered Banana Pops (CCBP's):
Line a baking sheet with parchment or waxed paper. Cut the bananas in half and insert a wooden popsicle stick about 2-3 inches into the cut end of each banana half, leaving enough stick outside of the banana to grip easily. Arrange the bananas so they are not touching on the baking sheet and put it, uncovered, into the freezer. Freeze until the bananas are solid all the way through.
If you want to have additional toppings to roll onto the chocolate with the bananas, pour them into pie plates or small dessert plates.
Heat your Homemade Magic Shell coating until thin. Remove the tray from the freezer and quickly dunk each banana -1 at a time- into the Homemade Magic Shell, let the excess drip from the banana and quickly roll it into any additional toppings you're using. Return the dipped banana to the spot on the tray where it was before, and repeat with the remaining bananas. When they are all dipped, you can eat them right away or transfer them to a rigid container with waxed paper or parchment between layers. Cover the container with a tight fitting lid and keep frozen up to 1 month.