Healthier Amazingly Delicious Peanut Butter Banana Pops
Do you remember eating peanut butter n’ banana sandwiches as a kid? I do. That combo of sweet banana and rich PB made that squishy, soft sandwich something to look forward to. These tasty treats are dairy-free, vegan, and low in sugar compared to store bought fruit bars. They can easily be made paleo by replacing the PB with almond butter. This is the type of homemade dessert that is ideal for students like myself since it’s budget-friendly, with its short list of ingredients. Recipe Courtesy of Lauren Benning - Visit Her Website Healthyindulgences.net
Peel bananas, break them up into a few chunks, and freeze them till solid. I keep frozen bananas stored in a plastic bag in my freezer, but you could plop them onto a tray lined with wax paper if you’re wary of plastic. I usually do this the night before I want to make the banana pops.
Add coconut milk, peanut butter, sea salt, vanilla, and liquid stevia to a small food processor. Add frozen banana chunks. Blend the mixture until you reach soft serve consistency. It takes a minute or two to break up all of the frozen chunks. Working quickly, scoop the soft serve mixture into popsicle molds. Pop the whole shebang into the freezer, but not before scrambling to clear it of obstructions if it’s jammed to capacity with a veritable smorgasbord of frozen foods, like mine was. Remove tray from freezer, and stick popsicle sticks into the tops of treats if you forgot to do that before sticking it in the freezer. Freeze the pops for 8-12 hours.
To unmold them, turn the plastic mold to the side and run hot water over the bottom of the popsicle you want to take out. Gripping the wooden stick firmly, wiggle the popsicle out. See instructions below for how to make the chocolate coating.