- 4 large bananas, ripe but firm
- 1/4 cup granola cereal OR finely chopped salted peanuts
- 1 cup semi-sweet chocolate chips
- 8 wooden Popsicle sticks
- Whipped cream for garnish, optional
- Cherries for garnish, optional
TODAY nutritionist Joy Bauer transforms the banana split from fat to fit with this easy recipe.
Peel, then cut each banana in half (horizontally) and insert the wooden stick into each half. Place in ziptop bag or cover in plastic wrap and place in freezer until frozen, about 3 hours.
Spread out granola (or peanuts) on a flat surface, such as shallow dish, cutting board or baking sheet.
Melt the chocolate chips using a double boiler or by placing them in a glass bowl and microwaving for 30 seconds, stirring, and continuing this same routine for 15-second increments until chocolate is velvety smooth. Pour the melted chocolate into a tall glass and carefully dip each of the frozen bananas into the glass, twirling to coat at least the top half. Then immediately roll in the granola or chopped peanuts. Serve or place on a baking sheet lined with parchment paper and stash in the freezer for future treats.
For an extra fun serving presentation, I like to lay the pops on an individual banana split tray and top each with a squirt of whipped cream and cherry.