Friday, June 11, 2010
Recipe Fridays: home-made banana pops
1/2 cup cream, milk, or milk substitute
Cut each banana into thirds or quarters. Stand them up on a cookie-sheet and insert toothpicks into the top of each one. Place in freezer for 4+ hours.
Line a cookie sheet with foil or wax paper, and grease. Heat the liquid (I used almond milk) until boiling, remove from heat, and add chocolate chips. Stir until smooth, then return to low heat if needed until liquid consistency is reached.
Grip each banana piece by toothpick, and swirl in the liquid chocolate, about 3/4 of the way up the banana. Flipping it upside down, swirl for 30 seconds until the chocolate hardens slightly on the frozen banana. (At this point, you could dip the bottom in chopped nuts, sprinkles, or coconut.) Then place on greased cookie sheet, toothpick up.
Repeat with all bananas, then return to freezer until ready to serve. Serve to neighborhood kids. By which I mean yourself.