Frozen Dipped Banana Pops.

By Erica and her interesting Comfy Belly at

A fresh meal for hot summers, rich and complete by healty nutrients. It could be your fast lunch.



Basic ingredients (makes 8 banana pops)

  • 4 bananas
  • 8 ice cream pop sticks (wood or others; you can use your ice pop sticks too)
  • a few tablespoons of chopped nuts (optional)

Chocolate coating

  • 3/4 cup of sweetened chocolate chips (or unsweetened chocolate chips plus 1 tablespoon of sweetener)
  • 1/4 cup of coconut oil (or cacao butter)

Vanilla coating

  • 1/4 cup of raw cashews
  • 1/4 cup of water
  • 1 tablespoon of honey (or other sweetener)
  • 1 teaspoon of vanilla extract (or the seeds from one vanilla bean)
  • 1/4 cup of coconut oil (or cacao butter)

Combine all the ingredients, except the coconut oil, into a high-speed blender and blend until creamy and there is no trace of nuts (it can take a few minutes). Now add the resulting cashew cream to a bowl and place it over hot, simmering water. Add the coconut oil, and stir until completely melted. Cool for a bit and dip the bananas in it before freezing them again for at least 5 minutes. Store in the freezer, covered.


  1. Peel the bananas and slice each of them in half.
  2. Slide a popsicle stick in each half, about halfway through, and then freeze them for a few hours (covered).
  3. Make the chocolate coating by melting all the ingredients for that coating in a bowl over hot water.
  4. Let the coating cool for a bit and then dip each banana in the coating, swirling it around to coat it evenly.
  5. Optionally, dip the coated banana in chopped nuts and then place it on parchment paper (or other non-stick surface) in the freezer for at least 5 minutes (and store in the freezer, covered)


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