Makes about 18 pops
3 firm-ripe bananas, cut into 2 inch pieces
6 ounces (1 cup) semisweet chocolate chips
1 Tablespoon sprinkles, coconut, nuts, or any desired topping
Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment lined baking sheet. Freeze until firm, about 2 hours.
In a medium microwave-safe bowl, heat chocolate chips in 10 second increments, stirring between each until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with desired topping. Chocolate should set quickly, but if necessary, freeze or refrigerate pops to harden coating before serving.
Store in the refrigerator up to 1 day.
Printed from www.TheComfortofCooking.com