Banana pops recipe. Very delicious breakfast recipe.Children love this dessert!
Makes 12 pops
Makes 12 pops
Ingredients:
- 3 tablespoons water
- 2 teaspoons ascorbic-acid mixture for fruit
- 4 large bananas,peeled and sliced crosswise into thirds
- 1 package wooden ice cream-bar sticks
- 1/2 cup (125 g) shredded coconut
- 1/2 cup (125 g) toasted shredded coconut
- 6 oz (180 g) package semisweet-chocolate pieces
- 2 tablespoons oil
Cooking Method:
- In a large mixing bowl,combine water and ascorbic-acid mixture.
- Mix well until dissolved.
Gently toss bananas in mixture until well coated.
- Insert wooden stick about 1-inch (2.5 cm) deep into end of each banana piece.
- Arrange on cookie sheet.Refrigerate until firm (for about 45 minutes).
- Meanwhile,place each kind of coconut on a small plate.
- In double boiler,over hot,not boiling water,melt chocolate pieces with oil,stirring occasionally.
- Pour mixture into pie plate.
- Remove frozen bananas from freezer and quickly roll in chocolate mixture.
- Roll half bananas in shredded coconut and another half in toasted shredded coconut.
- Return banana pops to cookie sheet and refrigerate for 30 minutes.
Cooking Method:
- In a large mixing bowl,combine water and ascorbic-acid mixture.
- Mix well until dissolved. Gently toss bananas in mixture until well coated.
- Insert wooden stick about 1-inch (2.5 cm) deep into end of each banana piece.
- Arrange on cookie sheet.Refrigerate until firm (for about 45 minutes).
- Meanwhile,place each kind of coconut on a small plate.
- In double boiler,over hot,not boiling water,melt chocolate pieces with oil,stirring occasionally.
- Pour mixture into pie plate.
- Remove frozen bananas from freezer and quickly roll in chocolate mixture.
- Roll half bananas in shredded coconut and another half in toasted shredded coconut.
- Return banana pops to cookie sheet and refrigerate for 30 minutes.
- 9:03:00 AM
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