These Banana Popsicles Are Seriously Addictive

Photo: Courtesy of Joy The Baker
I lie in bed some mornings trying to will my food brain into action. On the particular morning that these banana bonbon things were hatched in my brain, I was in bed thinking that I’d really like to eat Oreo cookies — but I’d like them to be frozen — and then, maybe I could smear peanut butter on top, except that’s crazy. Yep: crazy good!

Think of these frozen treats as mini banana-peanut butter sandwiches dipped in chocolate and topped with peanuts. It’s beyond easy and might be one of the better ideas ever to grace the Internet. 

Photo: Courtesy of Joy The Baker
The recipe below seems pretty long, considering we’re just combining bananas with peanut butter and chocolate. You may not even really need this recipe step by step, but follow it the first time, and you probably won't need it after that.

Peanut Butter Banana Bonbons
Makes about 24 bonbons

3 ripe and large bananas
About 1/2 cup creamy peanut butter (I used Jif)
10 ounces semisweet chocolate chips
2 tbsp coconut oil
1/3 cup finely chopped honey-roasted peanuts
Small popsicle sticks (or pretzel sticks)

1. Peel bananas and slice into medium-thick, round slices. I sliced my bananas about 1/3 inch thick.

2. Spoon peanut butter into a piping bag fitted with a small, star-tip attachment. Pipe about 1 teaspoon of peanut butter onto half of the banana slices. Top each peanut butter-topped banana with a plain banana slice, and press down just slightly. It’s like a banana sandwich!

3. To insert the popsicle sticks (or pretzel sticks, as one of my Instagram followers suggested for a delicious alternative) into the banana sandwich, place your thumb and index finger over and around the banana sandwich. Firmly press the stick into and through the banana slices, but use your thumb and index finger to hold the top banana slice in place during the pressing. This will help ensure that the peanut butter doesn’t ooze out of the sides.

4. Place peanut butter pops on a parchment-lined baking sheet. Place in the freezer to harden for at least 30 minutes.

5. While the pops harden, melt the chocolate in a double boiler: Place 2 inches of water in a saucepan and bring to a simmer. Place chocolate chips and coconut oil in a medium heat-proof bowl. Place the bowl over the simmering water and stir together chocolate and coconut oil as they melt completely.

6. Transfer melted chocolate mixture to a glass with a mouth wide enough to dunk the banana sandwiches. 

7. Dip the slightly hardened banana sandwiches completely in chocolate. Return them to the parchment paper and immediately sprinkle with honey-roasted peanuts. After dipping all of the bananas, return to the freezer for at least 2 hours before serving. Bananas will last for a week or two in the freezer. You can also wrap them individually for storage in the freezer.  

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