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Bake Club Banana Split Pops

Bake Club Banana Split Pops

6 pops


3 ripe bananas


2 cups white chocolate chips

⅓ cup peanut butter, crunchy or smooth

1T canola oil

Pinch salt


Maraschino cherries

Dark chocolate, melted

Toasted, chopped peanuts


Prep it up. Peel, halve and and stick skewers or popsicles sticks in bananas. Freeze 3 hours or overnight.


Make PB shell. In a medium microwave safe bowl, melt white chocolate chips, peanut butter, oil and salt together in 30 second bursts until fluid, stirring between blasts.


Get your dip on. Dip frozen bananas in pb chocolate just until you hit the stick. Transfer onto a piece of parchment or baking sheet for shell to set, 30-60 seconds. As shell sets, adorn with maraschino cherries, dark chocolate squiggles and toasted, chopped peanuts.


If your dream banana split looks a little different consider these alt moves: 

  • Dip or lather your frozen banana with anything from pb to strawberry jam to marshmallow fluff and freeze anew before dunking in pb shell.
  • Use freeze dried or fresh sliced strawberries to adorn banana pops.
  • Substitute strawberry Nesquick for toasted, chopped peanuts
  • Make a dark/milk chocolate shell by keeping PB out of the equation. Add up to 3T oil to keep smooth and dip-able.
  • -Stir in an extract of choice with your pb or chocolate shell.

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