Chocolate Covered Caramel Banana Pops

I tried baby bananas for the first time a couple weeks back. If you've never had them, I encourage you to give them a try! They are kind of similar to bananas, but compare closer to a fully ripened plantain. They have a very nice sweetness to them, more so than a banana, and are less mushy as well. That's why they are the perfect candidate for these chocolate covered caramel banana pops!

I decided that it has been far too long since I've had a chocolate covered banana pop, and I thought what better way to make them then by adding caramel? When I was a kid my mom used to make chocolate covered frozen bananas occasionally, and they were always so delicious. Sometimes she would roll them in nuts or sprinkles before the chocolate hardened, and they were so good. I didn't do that for this recipe, but of course you are more than welcome to do so yourself.

I made half of these with baby bananas and half with regular banana halves. The baby bananas worked out much better since they were firmer and held their shape on the sticks better. The regular bananas kept trying to slide off. Both were tasty, but I preferred the baby bananas personally.

Ingredients:
Caramel Bananas:

• 4 Baby Bananas (or 2 regular bananas halved)
• 4 Popsicle Sticks or Skewers
• 9 Dates, pitted (about 1/2 cup packed)
• 1 tsp Vanilla Extract
• 1 TBSP Melted Coconut Oil
• 2 TBSP Water
• Pinch of salt, to taste

Chocolate Coating:

• 3 TBSP Firm Coconut Oil
• 1/4 Cup Cocoa Powder
• 1 TBSP Raw Honey, or to taste
• Pinch of salt, to taste

Directions:
Stick a Popsicle stick through each of the bananas (or each banana half) and freeze until solid. I left mine in overnight, but just check them after an hour or two and they should be fine.

Combine dates, vanilla extract, coconut oil, water, and salt in a food processor and blend until you get a thick caramel consistency. Spread caramel evenly over the frozen bananas and return to freezer for about 30 minutes to chill the caramel.

Melt the coconut oil over low heat in a small saucepan. Stir in the cocoa powder, honey and salt and mix until all ingredients are fully dissolved and you have a thin chocolate liquid. Remove chilled caramel bananas from the freezer and spoon the chocolate over each one.

The chocolate will begin to solidify as you pour it over the bananas, but I recommend returning them to the freezer for a bit longer to fully harden. Unless you just can't wait that long. ;)