Hello, summer vacation.
It arrived faster than I expected — though my kids would argue it took forever. The boys have already slipped into the slow summer rhythm: fishing, biking, climbing trees, catching snakes, dipping toes in brooks and lakes, snacking, and swinging in hammocks.
On Saturdays we head to the Angelica Farmers’ Market. I help manage the market while the boys run their summertime venture, charming customers into buying their handmade garden sculptures.
*The salesmen are adorable, and so are their garden sculptures.
When we return home each Saturday afternoon we’re predictably exhausted and hungry. We bring in our market finds, stow the vegetables in proper containers, then flop into seats. Inevitably the chorus of “I’m hungry!” begins. If I haven’t planned ahead, that chorus is the moment I always regret procrastinating.
The best fix is a frozen treat in the freezer to cool everyone down. Our family favorite is Chocolate Covered Banana Pops — CCBPs, as the kids call them. Frozen bananas taste remarkably like vanilla ice cream pops coated in chocolate. My mom made these for us when we were little (despite disliking bananas herself), and I’ve kept the tradition going. They’re a healthy snack that feels indulgent, and honestly I still love them just as much.
There’s another big bonus: the chocolate coating doubles as a delicious homemade “Magic Shell” for other frozen desserts. Have leftover frozen strawberries? Reheat a bit of the Magic Shell and drizzle it over a bowl. Ice cream begs for that crisp chocolate shell, and cones look extra tempting when dipped and set upright so the chocolate forms a little curl on top.
Freeze some bananas today and make a double batch of Magic Shell. Dunk frozen treats boldly or drizzle the warm coating over chilled fruit and ice cream, and remember what being a kid in summer feels like. This is a kid-tested, mother-approved recipe — and on a sweltering morning, a CCBP might even make a perfectly acceptable breakfast. Not that I’ve ever done that. Today.
Chocolate Covered Banana Pops and Homemade Magic Shell | Make Ahead Mondays
Rebecca Lindamood
Ingredients
Homemade Magic Shell:
- 2 cups finely chopped dark chocolate chunks
- 3 tablespoons extra virgin coconut oil
Chocolate Covered Banana Pops (CCBP’s):
- 6 ripe bananas peeled
- 12 wooden popsicle sticks
- Homemade Magic Shell reheated until thin
- Optional toppings to roll onto the chocolate-coated bananas:
- graham cracker crumbs
- mini M&Ms
- sprinkles
- jimmies
- chopped roasted nuts peanuts, hazelnuts, almonds, etc.
- crushed salty pretzels
Instructions
To make the Homemade Magic Shell:
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Place the chocolate chunks in a microwave-safe jar (a wide-mouthed pint jar works well). Microwave on high for 1 minute, then remove the jar, add the coconut oil, and stir until smooth. Use immediately or let cool to room temperature, seal with a tight lid, and refrigerate for up to one month.
To reheat Homemade Magic Shell:
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Remove the lid and reheat on medium power in 30-second bursts, stirring after each interval, until the mixture is smooth and pourable. Then use to dip or drizzle as desired.
To make Chocolate Covered Banana Pops (CCBPs):
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Line a baking sheet with parchment or waxed paper. Cut bananas in half and insert a wooden popsicle stick 2–3 inches into the cut end, leaving enough stick exposed to hold. Arrange bananas on the sheet so they don’t touch and freeze until solid.
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If you plan to add toppings, pour them onto shallow plates for easy rolling.
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Heat the Magic Shell until thin. Working quickly, remove the tray from the freezer and dunk each frozen banana one at a time into the coating, letting excess drip off. Roll in any toppings if desired, then return the banana to its spot on the tray. When all are dipped, you can enjoy them immediately or layer them in a rigid container separated by parchment or wax paper, seal tightly, and store frozen for up to one month.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
Did you make this recipe?
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