Instructions
4 x Ripe bananas
16 x popsicle sticks
100g Dark chocolate
Toppings: Gluten free cocoa puffs, Hubbards Thank Goodness gluten free cornflakes, sliced almonds, pumpkin seeds, coconut, buckwheat, freeze dried raspberries etc. (approx. 1 teaspoon per banana pop).
Directions
- Cut bananas into 3-4cm pieces and stick in toothpick/popsicle stick. Place on a tray lined with baking paper and freeze until frozen (about 3 hours).
- Once the bananas are frozen, melt chocolate and place toppings in shallow dishes.
- Remove bananas from the freezer. Dip into chocolate then roll in the toppings. Work quickly as the chocolate sets fast.
- Eat immediately or place back in freezer until ready to serve.
