No-Bake Banana and Peanut Butter Lollipops with Dark Chocolate
Last month Ceri made chocolate peanut butter balls for Chocolate Week and we featured them on Cityline. I’m not gonna lie but the Cityline crew (and a few other guests of the show) lost their minds over them. We snacked on them as we prepared them for our segment and then continued to gobble them up throughout the rest of the taping. By the time we left the studio, I ate about half a dozen and had gotten chocolate all over the studio and on a few of my fellow guests. After that day, I wanted to come up with a version that was slightly heathier–not mixing confectioner’s sugar into the peanut butter–and equally as portable. After all, have you been reading all the latest news on the dangers of sugar like here in the Globe and Mail. I hadn’t even read that piece and I wanted to omit the sugar. I think I’m a trend setter. Ok, you’re right. I’m not.
Even though the advice against too much sugar has been mounting for years, I still think I’m pretty smart for making these little gems. Maybe it’s because I’ve stuck them onto lollipop sticks or the fact that I’ve also used fruit, but Scarlett really loved these. You can’t deny the happiness achieved when a banana and peanut butter hook up and if you add chocolate, you’ve got yourself snack ecstasy. Did you notice I called this a snack, not a treat? Since dark chocolate is full of antioxidants, minerals like potassium and iron and can help control blood sugar, I’m not going to consider this lolli something only reserved for dessert. Unless you eat as many as I do, then it’s definitely a treat because you’re not meant to eat that much dark chocolate in one sitting.
- banana, cut into 1/2 inch thick (or thicker) pieces
- 2 1/2 oz. dark chocolate, melted
- 2 tablespoons all natural peanut butter
- One dozen popsicle or lollipop sticks
Place a sheet of parchment paper on a baking sheet.
Scoop the peanut butter into a sandwich bag.
Roll the peanut butter to a bottom corner of the bag and then, using a scissor, snip off the corner to create a piping bag.
Make sure the opening isn't too large. You only need it to be the thickness of a pencil.
Gently push the the popsicle or lollipop stick into the bottom of a banana slice, about half way into the piece.
Repeat until all slices are on sticks.
Meanwhile, melt the chocolate gently using a double boiler. If you don't have a double boiler, place a small sauce pan with a couple of inches of water over medium heat until it simmers. Place a bowl over the pan but don't allow the bottom to touch the water. Melt the chocolate in the bowl over the water.
Pipe peanut butter onto the face of a banana slice until its surface is covered, don't pipe too much as you don't the banana slice to be too heavy and break on the stick.
Keeping the banana horizontal and using a tablespoon, drizzle chocolate over the top of the banana slice until it drips down and covers the sides.
Place the banana pop on the baking sheet and repeat until all your slices are completed.
Place the baking sheet in the refrigerator for 15 minutes to set the chocolate.
Serve with a tall glass of milk and try to eat just one. Just try.
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