Since we’re now fully embraced in summer’s arms, with the hottest days yet to come, refreshing treats are in order. In the past, I’ve always reached for watermelon, which is perfect for hydration, but is lacking when it comes to calories. Many would argue that is one of the many benefits of the watery fruit, but if you’re an active soul, you need something a little more substantial.
These banana popsicles are my new summer snack solution. The bananas not only provide you with essential vitamins and minerals such as magnesium, potassium and iron, but the high fiber content will help keep you feeling full for longer. Add in some healthy fats (and a little protein) from the coconut oil and peanut butter, and you’ve got yourself one healthy summer treat.
Chances are if you know who Elvis Presley is, you have an idea as to what these popsicles contain after reading the title. But, for those who think I’ve gone mad and have begun naming my recipes after people, let me explain.
Elvis was known to frequently eat a sandwich called Fools’ Gold Loaf, which consisted of peanut butter, banana, and bacon on a loaf of bread at a Denver restaurant. Legend has it that he had such an intense craving for the sandwich one night, he boarded his private plane and flew 2 hours, just to get a taste.
These banana popsicles may not be dripping with lard in true Elvis style (thankfully), but they are so good that even The King of Rock and Roll may have even approved of these himself. They get my approval; does that count for anything?
- ¼ cup Coconut Oil
- 2 Tbsp Maple Syrup*
- ¼ cup Cocoa Powder
- ½ tsp Vanilla
- Pinch of Salt
- 3 ripe Bananas
- 2 Tbsp Peanut Butter
- Handful of Coconut Bacon roughly chopped
Peel bananas and cut in half, widthwise. Insert a popsicle stick in each banana where you made the cut and push it up inside the banana until it’s sturdy enough to hold upright. Freeze the bananas on a parchment lined baking sheet for at least 2 hours, until frozen.
Once bananas are frozen, prepare the chocolate. Melt the coconut oil on the stove or microwave. Pour in a bowl with remaining chocolate ingredients and stir until smooth.
Dip and/or spoon the chocolate over the banana. It will solidify quickly. Place back on the lined parchment and continue until all bananas are covered.
Place peanut butter in a piping bag or a sandwich bag with the corner snipped off, then drizzle over the chocolate banana. Top with coconut bacon and return to the freezer, or eat them all right away. Enjoy!
*Make sure the maple syrup is room temperature when mixing the chocolate otherwise it will solidify the coconut oil. You can gently warm the maple syrup on the stove if taking it immediately from the fridge.