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+ servings
banana crunch pops

Banana Crunch Pops

Jacklin Altman
A healthier summer treat with frozen bananas coated in a chocolate-rice cake crunch shell.
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Prep Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert, Snack
Cuisine American
Servings 6 pops
Calories 249 kcal

Equipment

  • Mixing Bowl
  • Parchment paper

Ingredients
  

  • 3 bananas cut in half with popsicle stick through them
  • 1 rice cake smashed into small bits
  • cup chocolate melted, divided into 1 cup and 1/4 cup
  • 1 tsp coconut oil
  • Sea salt for topping

Instructions
 

  • Peel bananas, cut each in half, and insert a popsicle stick almost all the way through to create a sturdy popsicle.
  • Melt chocolate with coconut oil, and divide into 1 cup and ¼ cup portions.
  • Crush rice cake into small pieces and mix with 1 cup of melted chocolate. The mixture should be mostly chocolate with that little bit of crunch!
  • Using your ¼ cup of reserved melted chocolate, coat each banana to create a base layer.
  • While the base layer is still wet, cover with the chocolate-rice cake crunch coating.
  • Lay bananas on parchment paper, top with flaked sea salt, and either refrigerate for an hour if you prefer a soft banana center, or freeze for three hours if you prefer frozen banana.
  • Let sit at room temperature for 5 minutes before enjoying.

Nutrition

Calories: 249kcalCarbohydrates: 37gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gSodium: 7mgPotassium: 321mgFiber: 4gSugar: 26gVitamin A: 38IUVitamin C: 5mgCalcium: 12mgIron: 1mg
Keyword no bake, chocolate, banana, healthy dessert, summer treats, rice cakes
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