Ingredients:

  • 4 medium, slightly underripe firm bananas, peeled
  • 8 standard wooden popsicle sticks
  • 5 oz / 300 g good quality white melting chocolate or candy wafers
  • 1 Tbsp / 15 ml refined coconut oil (or a neutral flavourless oil), divided
  • 1 tsp / 5 ml vanilla extract (optional, for flavour)
  • 16 small edible candy eyes (approximately 1 cm diameter)
  • 2 Tbsp / 30 ml plain Greek yogurt OR a small amount of leftover melted white chocolate (used as 'glue')

Instructions:

  1. Prepare Bananas: Slice each banana in half crosswise, creating 8 pieces.
  2. Insert Sticks: Gently insert one popsicle stick about halfway into the cut end of each banana half.
  3. Initial Freeze: Place the prepared pops on a parchment-lined baking sheet. Freeze for a minimum of 2 hours until completely solid. This step is crucial for proper dipping.
  4. Melt the Coating: In a double boiler or using 30-second bursts in the microwave, melt the white chocolate and 1 tablespoon (15 ml) of coconut oil until smooth and glossy. Stir in vanilla extract, if using.
  5. Transfer Chocolate: Pour the melted chocolate into a deep, narrow glass or mug to ensure you can fully submerge the banana with less chocolate waste.
  6. Dip the Pops: Working quickly, dip a frozen banana pop into the melted chocolate, rotating to achieve a complete, even coat. Tap the stick gently on the side of the glass to let excess chocolate drip off.
  7. Set the Base and Add Eyes: Immediately return the coated pop to the parchment-lined baking sheet. Before the chocolate sets, gently attach the two candy eyes using a dab of Greek yogurt or a small dot of melted chocolate as glue.
  8. Stripe the Mummies: Allow the first coat of white chocolate to set slightly (about 5 minutes). Take the remaining melted white chocolate (reheat if necessary) and transfer it to a piping bag. Drizzle the chocolate back and forth across the pop in random, thin stripes to mimic mummy bandages, leaving the area around the eyes clear.
  9. Final Freeze: Return all decorated pops to the freezer for a final 30 minutes to ensure the chocolate is firmly set before serving.