Bananas have a bad rap among dieters for being an “unhealthy” fruit. As a former low-carb enthusiast, I avoided them like the plague for the longest time. While they do contain a bit more sugar than other fruits, they are an excellent source of energy and are a fat-free yet filling way to satisfy a sweet tooth. While there are lower sugar options for increasing potassium intake (leafy greens and plain yogurt come to mind), I’ve found that bananas are a welcome addition to my pregnancy diet as I try to keep my energy levels up, sweet tooth satiated, and those pesky leg cramps away. And because these days, I can’t just leave well enough alone, I decided to take a simple snack to the next level: dipped in chocolate and sprinkled with toasted coconut and pecans…
I’ve been enjoying chocolate covered frozen bananas for awhile now, ever since finding them pre-made at the grocery store. Inspired by my love for Arrested Development and the debut of the latest season on Netflix (and being reminded of Bluth’s Original Frozen Banana Stand), I decided to try my hand at making my own this summer. So far we’ve tried different coating variations of dark chocolate, dried fruits, nuts, and even sprinkles for my Mini. My favorite flavor combination so far is dark chocolate with toasted shredded coconut and chopped pecans. Look for unsweetened coconut, not the usual sweetened kind found in the baking aisle. My grocery store hides it in the produce section alongside various nuts and dried fruits for making homemade trail mixes, but you may have to venture out to Whole Foods or a health food store to find some. Also look for a good quality, natural dark chocolate – I like Green & Black’s organic dark chocolate bars the best as far as both flavor and their ingredients go. Since this is such a simple dessert, good quality ingredients make a huge difference! The Mini and I are loving these as a healthier alternative to ice cream or popsicles this summer, and she can’t tell the difference and just refers to them as her “ice cream lollies.” I choose to make my banana pops toddler sized and split the bananas into thirds, but you could easily increase the portion size by using whole bananas or halves.
- 3 large ripe bananas
- 9 popsicle or cake pop sticks
- ½ cup chopped pecans
- ⅓ cup unsweetened, shredded coconut
- 3 oz (weight) dark chocolate, chopped
- 2 tsp coconut oil
- ½ tsp vanilla extract
- ⅛ tsp fine sea salt
- An hour before dipping the bananas, cut them into thirds and insert a popsicle or cake popstick halfway into each banana. Place them on a wax paper lined plate in the freezer for an hour – if you are concerned about the bananas absorbing odors from your fridge/freezer, you can cover them with saran wrap or a large ziploc bag.
- In the meantime, toast the chopped pecans and shredded coconut in a large skillet over low heat, stirring frequently, until the coconut just beings to brown (about 10-15 minutes). Remove from heat and let cool.
- In a microwave safe bowl or mug (I like to use a tall, skinny coffee mug for this so its easier to dip the bananas), microwave the chopped dark chocolate for 30-60 seconds, stirring occasionally until melted. Stir the coconut oil, vanilla, and sea salt into the melted chocolate until well blended. Let cool to room temperature.
- When the bananas are ready, dip them into the melted chocolate, and then either roll them in or sprinkle them with the toasted coconut and pecan mixture – whichever is easiest and the least messy for you. Place them back onto the wax paper lined plate and let freeze on the plate until the coating hardens. Once they have hardened, you can store them in a freezer safe bag or container for one week.
