Banana Cake Pops
If you’re like my family, you love all things banana. If you especially love recipes with real banana added in, then you will absolutely love this one. Step out of the box with a sweet treat inspired by another all-star dessert: banana bread!
This is one of the best single-serving desserts for any type of occasion and this recipe takes them a step further by adding a dark chocolate coating.
These banana bread-inspired confections are baked in a cake pop maker, which makes them simpler to make than by hand. Try them out below!
These banana cake pops are a definite hit. They are also easily customizable for different tastes and dietary needs. Not a fan of dark chocolate? No problem, just use a different kind of coating or leave the coating out at the end.
Do you have issues with nut allergies? Leave the nuts off and try crushed graham crackers for a similar crunch.
This treat is also simple to make when you have a special maker that will create perfect cake balls every time. Rather than struggle to form cake balls out of makeshift molds, cutters or by hand, follow the recipe’s instructions to pop out great, uniform balls every single time.
A perfect dessert, these cake pops filled with bananas taste great and look great, too. Did you try these banana bread cake pops? Let us know in the comments how they turned out!
If you don’t have a cake pop maker yet, have a look at our top-rated picks!
Banana Cake Pops
For the Cake Pops:
- 2 ripe bananas - peeled and mashed
- 1/2 cup butter - melted
- 1 egg
- 1 tsp. vanilla extract
- 1 ½ cups flour
- 1 tsp. baking soda
- ¾ cup sugar
For the Coating:
- 10.6 oz dark chocolate
- Chopped nuts
- Lightly oil the inside of the cake pop maker and then plug it in. Note that it doesn't require a long time to pre-heat.
- Mix the mashed bananas, melted butter, egg, and vanilla extract in a bowl.
- Sift together flour, baking soda, and sugar. Add to the banana mixture and mix until smooth.
- Pour some batter into the cake pop maker holes (fill them about 1mm from the top). With a thick batter, it is easier to use a spoon than a piping bag. Bake them for around 3-4 minutes, until golden brown (you can test with a toothpick). Repeat with the remaining batter. Once cool, you can remove any excess cake that leaked around the edges of the balls.
- Place a metal bowl over a pot of simmering water and add the chocolate (make sure it's low heat). Melt it completely until smooth and shiny.
- Insert the end of a cake pop stick in the chocolate and then into the cake pop. Repeat for all of the cake pops. Refrigerate for 30 minutes to seal the stick to the cake pop.
- Insert each cake pop in the bowl with the melted chocolate (you may need to heat it again), and cover it completely. Sprinkle with chopped nuts.
- Let them sit for 30 minutes or until the chocolate hardens.
- Serve and enjoy!
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Looking for a quick and tasty lunch idea? Try our Electric Skillet Grilled Cheese Sandwiches