Not only are bananas good for us and loaded with the important nutrient potassium, but the health benefits of one ounce of dark chocolate per day has also been proven to lower blood pressure and cholesterol with it's antioxidant-rich flavinoids. (That was the some of the best news I've ever had!)
One-third of a banana covered in melted chocolate and sprinkled with toasted coconut or toasted almonds make a deliciously satisfying treat.
If you find them too hard right out of the freezer, let the banana pop stand at room temperature for a few minutes before eating and savor slowly.
Speaking of frozen, we have been in the deep freeze the past few days! I borrowed some textures from Kim Klassen's wonderful site and made a mosaic with some of my frosty winter photos. I'll be joining Mary, at Little Red house with this.
Frozen Chocolate-Covered Banana Pops
Adapted from Eating Well Magazine
4 large ripe bananas, peeled and cut into thirds, crosswise
3/4 cup semisweet or bittersweet chocolate, or chocolate chips, melted
1/4 cup shredded coconut, toasted
1/4 cup sliced almonds, toasted and chopped
Cover a baking sheet with parchment or waxed paper. Melt 3/4 cup semisweet or bittersweet chocolate, chopped or chocolate chips in a deep, Pyrex measure cup (such as 2 cup-size) in the microwave for one minute. Stir and repeat microwaving at 20-second intervals, stirring between each interval until melted. Peel 4 large ripe bananas and cut into thirds. Insert a Popsicle stick into the end of each piece. Dip each piece of banana into the melted chocolate, tilting and twisting until covered. Sprinkle with coconut or chopped almonds. Reheat chocolate, if necessary to keep it liquefied. Place the bananas on the lined baking sheet and place in freezer until frozen, about 1-2 hours. When frozen solid, place bananas in a plastic freezer bag removing excess air, and store in freezer where they will keep for at least one week.