Snickers banana pops recipe – quite possibly the best way to use up ripe bananas… ever. Let’s all rejoice at a naturally gluten-free treat that isn’t boring!
Snickers banana pops recipe, anyone? This recipe has been a real lifesaver this summer and proved to be a great use of all the lolly sticks we seemed to be piling up! Best of all, anyone can make these and it’d definitely be a fun one to get the kids involved in.
Whenever I post something that’s ‘naturally gluten-free’ that involves bananas, I’m immediately reminded of a photo from this Independent article.
Brace yourself, it’s quite shocking:
Yes, that’s what a man was served as a ‘gluten-free meal’ on a 9.5 hour flight to Tokyo. Ever since then, I’ve been very wary of the phrase ‘naturally gluten-free’ as I didn’t realise it could literally include one piece of fruit or a glass of water.
But fortunately, my Snickers banana pops recipe is a naturally gluten-free recipe done right!!
Ok yes, it starts with a banana, but with the addition of a few simple ingredients, it turns into a treat that’s something else entirely. Something awesome, that is!
Snickers banana pops recipe: What you’ll need…
- Ripe bananas: Obviously, the riper your bananas are, the better your Snickers banana pops will taste!
- Smooth peanut butter: Smooth is preferable over crunchy here as this layer is not only peanut butter flavoured, but once frozen, caramel-like in texture.
- Milk or dark chocolate: I used 54% dark chocolate for these and they were amazing – the ripe bananas provide more than enough sweetness so the combination works really well.
- Chopped hazelnuts: These not only look amazing, but also add an extra dimension of crunch. You can buy them pre-chopped and roasted, so there’s no need to do it yourself.
But first of all… what even is a Snickers banana pop?!
It’s basically a semi-frozen banana (which is a lot like banana ice cream in texture and taste), coated in a layer of gooey peanut butter, enveloped in a Magnum-like coating of chocolate that has a wonderful crack to it.
Of course, the chopped hazelnuts not only finish it off visually, but also add another element that’s very similar to a Snickers bar. It’s basically all the flavours you love about a Snickers bar… with ‘banana ice cream’ in the middle!
Honestly, you just have to give them a go!
Snickers banana pops recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
This is a naturally gluten-free recipe, meaning that (99% of the time) the ingredients used don’t normally contain gluten to start with.
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your Snickers banana pops recipe dairy-free?
Yes! Just melt your favourite dairy-free chocolate or use a dark chocolate that has no dairy-containing ingredients or ‘may contain milk’ warnings.
Can I make your Snickers banana pops recipe veggie or vegan?
Follow the dairy-free advice above and they’ll be vegan too.
Is this recipe low FODMAP?
A third of a ripe banana is a safe low FODMAP serving size, so if you make mini banana pops (and use chocolate that’s lactose-free, such as dark chocolate) then one pop would be suitable for the elimination phase of the diet.
Where do I get lolly sticks?
You can buy them online here, but I just saved old lolly sticks from ice lollies we’d been having during the hot weather!
Can I keep them in the freezer for future?
Yes! But much like when you freeze a plain ol’ banana, it will become frozen solid in the middle and won’t be edible straight from the freezer.
So whilst you can store them in the freezer for the future, make sure you get them out before you want one and allow them to defrost for around 1 hour.
Which chocolate did you use?
As always, I used Callebaut chocolate callets (the dark ones). Any chocolate will work in reality, but as I do a lot of baking, I always have them in the house.
4-Ingredient Snickers Banana Pops Recipe
Ingredients
- 6 ripe bananas
- 200 g smooth peanut butter
- 150 g milk or dark chocolate (use dairy-free chocolate to make it vegan + dairy-free)
- 6 tbsp chopped hazelnuts (optional)
Instructions
- Cut the end off of the bananas and stick a lolly stick in the end of each. I used small bananas so I didn’t need to cut much off, but larger bananas you could probably cut into two. Of course, eat any banana you cut off!
- Once the lolly sticks are in, place the bananas onto a tray and pop into the freezer for 30-45 mins minimum to firm up.
- Fill a glass with peanut butter, pop it in the microwave briefly to loosen it first then dip each banana in so they are well coated. Pop back into the freezer until the peanut butter is firm (20-30 mins).
- Melt chocolate in a glass (short bursts in the microwave, mixing inbetween) and then dip the peanut butter covered bananas in the chocolate, sprinkle with chopped nuts and then place back in the freezer to set and properly chill – about 30 minutes.
- Enjoy straight from the freezer and store them in there too! If frozen for considerably longer than 30 minutes, allow to defrost at room temperature for around 1 hour before enjoying.
Nutrition
Thanks for reading all about my Snickers banana pops recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Don’t forget to pin this for later!
