* Serves 4
- 4 firm but ripe small bananas
- 6 oz. milk chocolate, broken into chunks
- 6 tbsp. heavy cream
- 4 tbsp. orange juice
Freeze the bananas in their skins for about 2 hours.
Melt the chocolate in a small pan with the cream and orange juice, stirring occasionally until melted and smooth. Pour into a cold bowl and leave until it just begins to thicken and cool. Don’t let it get too cold otherwise it will not coat easily.
Take the bananas out of the freezer and remove their skins neatly. Dip each banana into the chocolate to coat thoroughly, then remove it using one or two long wooden skewers. Hold the banana over the bowl while the excess chocolate drips off. Then place the banana on waxed paper until the chocolate sets. Cut into 2 or 3 pieces and return to the freezer until ready to serve. Insert a popsicle stick into each piece for serving, if you wish.
These bananas do not keep well and should be eaten on the day they are made.
- White chocolate banana pops
- Double chocolate banana pops
- Nutty banana pops
- Crunchy banana pops
- Banana—mallow pops