2 ripe (not overripe) bananas
1/2 cup chocolate chips (health hack: use dark chocolate to boost antioxidants!)
toppings of choice (suggestions: 1/4 cup toasted walnuts, 1/4 cup toasted coconut flakes, and 2 Tbsp. goji berries)
sprinkle of sea salt
2 wooden skewers (if you don’t have skewers, making bite sized pieces is delicious, too)
1. Peel bananas. Cut each banana in half horizontally.
2. Break each wooden skewer in half so that they are not too long for the bananas. Insert a half skewer into each half banana.
3. Place the banana halves on a sheet pan lined with wax paper and place in the freezer for thirty minutes.
4. Once the bananas have been in the freezer for about 25 minutes, begin to melt the chocolate. Place 1/2 cup of chocolate chips in a small pot on the stove over low/medium heat. Watch carefully as it melts, and stir constantly so that it does not burn. You can also melt the chips in the microwave: Add them to a microwave-safe bowl and heat for 30-second increments, stirring between each increment, until completely melted.
5. While the chocolate is melting, gather your toppings of choice. Anything is delicious with chocolate, so don’t be afraid to try different toppings! Maybe try toasting a 1/4 cup of walnuts and 1/4 coconut flakes. Goji berries or raisins are also a delicious choice, and sea salt is a must!
6. Remove the banana halves from the freezer. Quickly, using the back of a spoon, paint the chocolate onto one of the bananas. You can coat it completely, or only halfway.
7. Once the pop is coated in chocolate, immediately cover in your desired toppings so that the chocolate does not harden. Place back on the sheet pan and continue with the rest of the pops.
8. Place the pops back into the freezer so that the chocolate hardens completely. Once the chocolate has set, the pops are ready to eat.
Allie Einarsson is currently a senior at Auburn University majoring in nutrition dietetics. Once graduated, she plans to complete her dietetic internship and become a registered dietitian.
Photo Credit: Allie Einarsson