Frozen Chocolate Banana Pops

This is a fun summer treat to make with your kids. You can top them with all kinds of things: sprinkles, nuts, coconut, granola. I've also seen recipes where you add 1/2 cup peanut butter to the chocolate. I haven't tried that yet, but I bet it's good. You don't have to add the oil, it just makes the chocolate a little easier to work with.

Frozen Chocolate Banana Pops
adapted from joyofbaking.com
1 cup semi-sweet chocolate chips
1 TBSP light olive oil or vegetable oil
3 ripe bananas

1. Line a baking sheet with parchment paper, wax paper, or aluminum foil. (It needs to be able to fit in your freezer).
2. Cut the bananas in half. Insert a popsicle stick, bamboo skewer, or a chopstick into the pieces of banana. Place on the prepared baking sheet and freeze for 15 minutes.
3. Meanwhile, melt the chocolate and oil in a heatproof bowl placed over a saucepan of simmering water. (I melted mine in the microwave). Remove the bananas from the freezer and, taking one banana at a time, dip in the melted chocolate, making sure the banana is completely covered with chocolate. If desired, roll (or sprinkle) the chocolate coated banana in topping of your choice. Place bananas back on the baking sheet and freeze until firm, about 2 hours.

Once completely frozen, the bananas can be stored in a covered container, for about one week. To soften the bananas, place in the refrigerator for at least 30 minutes before serving.