Ingredients:

  • 3 large very ripe bananas, peeled and chopped
  • 1 cup (240g) full fat plain Greek yogurt
  • 1/2 cup (120g) smooth natural peanut butter
  • 1/4 cup (60ml) maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • Pinch fine sea salt
  • 8 oz (225g) dark or semi-sweet chocolate (60-70% cocoa)
  • 2 tablespoons (30ml) refined coconut oil
  • 2 tablespoons (30g) chopped peanuts (optional, for sprinkling)

Instructions:

  1. Combine Base Ingredients: Place the chopped bananas, Greek yogurt, peanut butter, maple syrup (or honey), vanilla extract, and salt into a high-speed blender.
  2. Blitz until Silky: Process the mixture until it is completely smooth and creamy, scraping down the sides as necessary. Ensure there are absolutely no banana lumps remaining.
  3. Fill the Moulds: Carefully pour the mixture into the popsicle moulds, filling them almost to the top.
  4. Insert Sticks and Freeze: Insert the popsicle sticks and transfer the filled moulds to the freezer. Freeze for a minimum of 6 hours, or preferably overnight, until the pops are solid and completely firm.
  5. Prepare Dipping Station: Line a baking sheet with parchment paper and place it near your freezer.
  6. Melt Chocolate: Combine the chopped chocolate and coconut oil in a small, deep jar or glass suitable for dipping.
  7. Temper (Melt): Heat the chocolate mixture gently, either in 30-second bursts in the microwave or over a double boiler, stirring until completely smooth and runny.
  8. Unmould the Pops: Remove the pops from the freezer. Run the outside of each mould under warm water for 10-15 seconds to loosen the base. Gently pull the pop out, working quickly.
  9. Dip and Set: Immediately plunge one frozen pop entirely into the melted chocolate mixture. The cold pop will cause the chocolate to set instantly.
  10. Garnish (Optional): If using, sprinkle the chopped peanuts over the chocolate immediately after dipping, before the shell fully hardens.
  11. Final Freeze: Place the dipped pops onto the prepared parchment-lined baking sheet. Return them to the freezer for 10 minutes to fully set the chocolate shell.
  12. Store: Once fully set, wrap the individual pops tightly in cling film or place them in an airtight container in the freezer.