Get ready for The Year of the Pop. I got a Zoku popsicle mold as a birthday gift a couple of years ago and have made precious few pops but that’s about to change. I often crave things I’ve never had and this is one of them. Never in my life have I eaten a roasted banana popsicle – hell, I’ve never even roasted a banana before – but I woke up yesterday just craving a roasted banana popsicle. My house smelled like heaven on earth all afternoon.
This recipe is so simple but does require a bit of planning. Either start the popsicles in the morning or just know you’ll have to enjoy them the day after you make them. You will need a popsicle mold to make these. I love my little Zoku classic mold. It’s easy to use and easy to clean.
The roasted bananas give these pops a super-charged banana flavor. Blended with maple syrup, vanilla extract, a pinch of cinnamon, and coconut milk, these are not only out of this world in the flavor department but also happen to be vegan, if you’re into that sort of thing. I went a step further and drizzled them in dark chocolate and sprinkled a bit of maple sea salt on top. Oh my goodness gracious, these are good. Buckle up.
Roasted Banana Popsicles
Makes 6 pops
3 ripe bananas
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 can full-fat coconut milk
Pinch salt
Chocolate drizzle (optional):
1/2 cup semi-sweet chocolate chips or 4 oz semi-sweet baking chocolate
1/2 tsp vegetable shortening
Maple sea salt
- Preheat the oven to 450 degrees F. Individually wrap the bananas (leave the peel on!) in foil, set in a baking dish, and roast for about 25 minutes or until soft and fragrant. Let sit on the counter until cool enough to handle, about ten minutes.
- Peel and mash bananas in a small bowl with maple syrup, vanilla extract, and ground cinnamon.
- Pour a can of coconut milk in a blender. Add banana mixture and a pinch of salt and blend until mostly smooth but still a little chunky.
- Pour into popsicle molds, insert stick, and freeze eight hours or overnight. You can stop here for a delicious roasted banana pop. Read on for chocolate drizzle.
- Slowly melt chocolate chips or chopped baking chocolate with 1 tsp vegetable shortening in microwave or in a double boiler. Remove and let cool about five minutes while you prep your pops!
- Line a baking sheet with parchment paper. Remove popsicle mold from freezer. Hold each popsicle under warm running water for about 30 seconds, turning so that all sides are under water. Pull stick. Your popsicle should pop right out! Lay each popsicle on the parchment-lined baking sheet. Quickly spoon melted chocolate into Ziplock bag. Snip the end using scissors and drizzle chocolate over pops. Sparkle maple sea salt over chocolate. Return to freezer for ten minutes and enjoy!
- Store remaining popsicles in large freezer bag.
My mom’s note: if you don’t have a popsicle mold, you can improvise with paper cups and wooden popsicle sticks “like we did in the olden days.”
These would also be delicious with mini chocolate chips mixed in!
Go bananas,
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