Sometimes simple is best, and this gluten-free dessert recipe can even be classified as somewhat “healthy” with the small amount of chocolate used to make them. Be sure to check the label on the sprinkles you use for gluten!
6 oz good quality milk or dark chocolate
Cut the bananas into coin-like pieces, 1-inch thick.
Insert food picks, coffee stirrers or lollipop sticks into the banana coins.
Place on small wax paper covered cookie sheet and place in the freezer until frozen solid. (About 1-2 hours.)
Once the bananas are frozen, melt the chocolate in a narrow, deep bowl in the microwave.
Heat first for thirty seconds, then stir, 10 seconds, then stir, repeating 10 seconds at a time until chocolate is melted to prevent burning the chocolate.
Dip the frozen bananas into the chocolate and cover with sprinkles.
Place the end into Styrofoam to dry.
Keep frozen until ready to serve.
Makes 18 pops
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