Chocolate Banana Cake-sicles2013-01-28
- Yield : 16 servings
- Cook Time : 15m
- Ready In : 15m
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- Coconut oil spray, for greasing
- 1 1/2 cups mashed ripe bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 cups plus 2 tablespoons sugar
- 3/4 cup unsalted butter, at room temperature
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 300 grams good-quality white chocolate, melted
- 150 grams organic extra-virgin coconut oil
- Pastry rocks, for dipping
For the cake-sicles: Preheat the oven to 275 degrees F. Spray the silicone ice pop molds with a light spray of coconut oil.
In a small bowl, mix mashed bananas with the lemon juice. In a medium bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Add in the flour mixture a little at a time, alternating with the buttermilk. Stir in the banana mixture. Pour the batter into the prepared molds, and place the wooden sticks in the center. Bake until a toothpick inserted in the center comes out clean, 30 minutes.
Place the pops on a cooling rack until completely cooled. Cover tightly, and then place in a refrigerator to chill until ready to use.
For the coating: Mix the melted white chocolate and the coconut oil together until completely incorporated. Place in a warmed steel cup. Dip each cake-sicle into the chocolate mixture, allowing the excess to drain off, then dip a portion of each cake-sicle into the pastry rocks and place on parchment paper to set. Chill until firm, then serve.