Frozen Banana Pops (with Chocolate, Coconut Shell)

Servings: 4–6
Preparation Time: 10 minutes

Ingredients:

• 2 tablespoons coconut oil
• 1/2 cup bittersweet chocolate chips
• 3 frozen bananas
• toothpicks

Directions:

Peel bananas first, then freeze in resealable plastic bag.

Place a serving plate in the refrigerator or freezer to chill; this is so pops don’t melt immediately on the plate once they’re made.

Put coconut oil in a small saucepan and melt on low heat. Remove from heat as soon as the coconut oil is completely melted.

Add chocolate chips and stir until chocolate is melted. If chocolate chips do not completely melt, return to heat for 10 seconds. Do not cook; the mixture should be barely warm to touch.

Slice frozen bananas about 3/4 inch thick. Skewer each piece with a toothpick and dip quickly in chocolate. Wait a few seconds for chocolate to harden, then place on the chilled plate.

Serve and enjoy!

Recipe and photo submitted by Jeff, Eagle, ID.

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• 1/4 cup cornstarch
• 2/3 cup sugar
• pinch of salt
• 2 cups heavy cream
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/2 teaspoons vanilla extract
• 4 bananas
• 1 recipe Coconut Oil Pie Crust, baked
• toasted coconut flakes

Whipped Cream:

• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons sugar or honey (gently melt and cool honey if using)

Directions:

Combine the cornstarch, sugar, and salt in a medium saucepan. Whisk cream in gradually. Cook over medium heat, whisking constantly until the mixture is bubbly, but do not let it come to a rolling boil. Whisk until custard is thick, about 2 minutes.

Slowly whisk some of the hot custard into the beaten egg yolks, then whisk back into the custard. Cook for about 2 more minutes over medium-low heat, stirring constantly.

Remove the mixture from the stove and whisk in butter and vanilla. Set aside.

Slice the bananas and place a layer on the bottom of the cooled crust. Spread about half of the custard over the bananas to cover and top with another layer of the remaining slices and custard. Refrigerate until cold.

Using chilled beaters and bowl, whip all the whipped cream ingredients until soft peaks form. Spread unto chilled pie and top with toasted coconut.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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This is a wonderful, gluten-free/casein-free bread. The honey can be cut in half to yield a lighter bread; otherwise, it’s very much a cake. Sugar can be substituted (2/3 cup sugar = 1/2 cup honey).

Frosted Coconut-Banana Bread

Ingredients:

For Bread:

• 3 bananas
• 3 eggs
• 1/2 cup raw honey
• 1/2 cup coconut oil
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon Himalayan Salt
• dash cinnamon
• 1 cup coconut flakes
• 2 1/2 cups almond meal (or 2 cups almond butter)
• 1 cup walnuts, optional

For Frosting:

• 1 banana
• 1/2 cup coconut oil, liquid
• 3 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon Himalayan Salt

Directions:

Preheat oven to 350 degrees F. Using a hand mixer, mash bananas.

Add 3 eggs and beat until frothy, 3–5 minutes.

Add honey, oil, baking soda, vanilla, salt, and cinnamon and mix until incorporated, 1–3 minutes.

Add coconut flakes and almond meal and mix well, 1–3 minutes. If using walnuts, add now.

Bake for 30 minutes in a casserole dish centered in the oven so the bread will bake evenly. If using mini-cupcake tins, bake for 12 minutes; regular-size cupcake tins bake for 20 minutes. This is also great in a loaf pan; bake at 325 degrees F for 40 minutes or until tester comes out clean.

While the cake is baking, prepare the frosting.

Using the hand mixer, mash the bananas.

Add the oil, sugar, vanilla, and salt and mix until smooth. Set this aside until the bread has cooled, then frost.

Recipe submitted by Marisa, San Jose, CA.

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