From the Kitchen of Home of Cooks
Time to Prepare: 15 minutes Freezer Time: 7 hours Serving: 8-10 ice pops
3-4 medium size bananas, sliced 1 heaping tablespoon of Peanut Butter (about 15 grams) Ice pop molds with popsicle sticks Optional: 1 bag chocolate morsels for coating shortening crushed almonds for coating
Line a baking sheet with parchment paper. Slice the bananas into ½ inch pieces and place them on a baking sheet in a single layer. (I usually fill up half of the baking sheet). Freeze for at least 3 hours or preferably overnight.
Using a mixer/blender, place ¼ the bananas and peanut butter and beat until smooth. The peanut butter is very sticky so periodically stop and scrape the sides of the blender with a spatula and continue to blend.
Repeat with remaining bananas and peanut butter, adding ¼ at a time. It will be very thick and sticky. Refrain from adding liquid to loosen and be patient!
Transfer mixture into ice pop molds or Oreo molds and freeze for about 4 hours or preferably overnight.
Optional: Melt a bag of chocolate morsels. I use a double boiler to melt the chocolate. You can put a dab of shortening to loosen it. Once it melts, lower the heat and dip the pops into the chocolate mixture. You can dip the entire ice pop or just the tip and top with crushed almonds.
To serve: Fill a shallow bowl with ice cubes and place the ice pops on top to serve with style!
When dipping the ice pops into the chocolate, only take out 2 at a time from the freezer to prevent melting. If you dip the entire pop into the chocolate, it prevents it from melting as fast after serving.
GET POPSICLE MOLDS!
You can find ice pop and Oreo mold kits with popsicle sticks online! I got mine from Amazon! Here are two links of similar molds to the ones we use!
Download and print our recipe below!