Banana Popsicles

1. Prep the Banana – Peel 1 ripe banana (approx. 120 g) and slice in half crosswise.
2. Insert the Sticks – Push a lollipop stick into the flat cut end of each banana half, pressing in about halfway so they hold securely.
3. Melt the Chocolate – Add 85 g (½ cup) chocolate chips (and 14 g (1 tsp) coconut oil if using) to a microwave-safe bowl. Microwave in 15–20 second intervals, stirring between each, until completely smooth. Alternatively, melt over a double boiler.
4. Dip and Coat – Dip and swirl each banana half in the melted chocolate to coat completely, letting any excess drip off.
5. Add the Sprinkles – Place on a parchment-lined tray and immediately top with 24 g (2 tbsp) sprinkles before the chocolate sets.
6. Freeze – Place the tray in the freezer and freeze overnight (or at least 4–6 hours) until completely solid.

Notes:

• Insert the sticks before dipping in chocolate for easy handling.
• Coconut oil makes the chocolate thinner and glossier and helps it set with a snap.

Storage:

• Store in a sealed airtight container in the freezer for up to 2 weeks. Wrap individually in parchment to prevent sticking.

Swaps:

• Use dark, milk, or white chocolate depending on preference.
• Swap sprinkles for crushed nuts, shredded coconut, or sea salt flakes.

Tips:

• Let bananas freeze for 30 minutes before dipping for a thicker chocolate coating.
• Great for kids — set up a topping station and let them decorate their own.