Iced Banana Split Pops

by Sharon Hearne Smith

This is the perfect light dessert that can be enjoyed by the whole family.

4 people 0 minutes 10 minutes

Ingredients

Peel the bananas and cut each one in half across the centre. Slide a lollipop stick into the end of each one to create a pop. Wrap each one in a little parchment paper, then secure them in a food bag. Place in the freezer for at least 4 hours or overnight, until frozen. These can be made to this stage up to a few months in advance.
When ready to decorate, melt the chocolate in a small bowl in the microwave or set over a pan of simmering water on the hob, making sure the water doesn't touch the bottom of the bowl. Pour into a tall, narrow jug or glass and leave to cool.
Dip a frozen banana halfway into the melted chocolate, then working quickly before it sets, scatter the sprinkles over the top. Pierce the wooden sticks into a section of an empty egg carton so the pop is standing upright. Repeat with the remaining 3 banana pops.
Finally, whip the cream and spoon it into a disposable piping bag fitted with a star nozzle. Pipe a rosette of cream on the top of each banana pop, sprinkle with nuts, if using, and sit a cherry into it. Or just make an oval shape with two spoons and place on top. At this stage, these can be returned to the freezer (where space has been created to fit the upstanding pops in the egg carton) or enjoyed straight away.