Thermometers are unleashed, temperatures do not drop below thirty many throughout the country and the time has come to bring out the heavy artillery to combat the heat. Recipes like these banana and chocolate popsicleswhich only require five minutes of our time, are perfect for the task.
They are very simple to prepare and no t-shirts or ice cream molds of any kind are needed. Just popsicle sticks (skewers or teaspoons can be substituted), a glass, and a tray that fits in the freezer. The rest is to get the necessary ingredients and get down to work.
We have used almond crocanti to cover the poles, but they can be left as they are or replaced with peanuts, grated coconut, chocolate chips,…there are many options. You can even play with the type of coverage, dispense with the peanut layer, use milk chocolate or white chocolate. To taste.
Peel the bananas and we cut in half. Prick the base of each piece with a popsicle stick, place them on a tray and place them in the freezer.
When the bananas are frozen, we submerge them in peanut butter (or cream), which we will have introduced in a glass. If the operation is complicated we can use a spoon to cover them well.
Place again on a tray, this time covered with parchment paper so that it is easy to remove them from the base, and we take them back to the freezer.
We finish our popsicles by melting the chocolate and placing it in a tall narrow glass. We introduce the popsicles in it, drain the excess chocolate and, immediately, coat with almond crocanti.
We can consume the poles at the moment or save in the freezer until the time to give them a good account.
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With what to accompany the banana and chocolate popsicles
These banana and chocolate popsicles they do not need any accompaniment. Served for dessert, they are the perfect bite to end a summer lunch or dinner. If you enjoy them at snack time, you may want to eat more than one.
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