This 200-calorie treat includes all the flavors of the indulgent childhood ice cream sundae without the fat and sugar. Homemade magic shell chocolate coating causes the dried fruit and peanuts to stick securely to the bananas. Pick large, straight bananas for easier skewering. Store in the freezer or in the refrigerator if you have cold-sensitive teeth.
Instead of looking at dessert as an indulgence, use it as another tool in your arsenal to help you reach your health goals. By making a recipe like this one, you make dessert functional by adding an extra serving of fruit to your day. This gives you beneficial nutrients like fiber, potassium, vitamin C and antioxidants.
Active time: 15 minutes Total time: 15 minutes, plus 1 hour freezing time
Banana Split on a Stick Ingredients Directions Line a small baking sheet or tray with parchment paper. Gently push a popsicle stick into the bottom (cut side) of each banana half, stopping before the stick peeks through the other side. Place on the tray and freeze until solid, 1 hour. Combine the chocolate and oil in a small, microwave-safe measuring cup. Microwave on high for 1 minute. Stir and microwave on 50% power in 30-second bursts, stirring between bursts, until the chocolate is melted and smooth. Put the peanuts and strawberries on separate salad plates. Dip a banana in the chocolate mixture, tilting the measuring cup to cover most of the banana. Working quickly, sprinkle the banana with the nuts and strawberries. Lay on the baking sheet. Repeat with the remaining bananas. Serve immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Serves: 8 | Serving Size: 1 banana pop Nutrition (per serving): Calories: 205; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 16mg; Carbohydrate: 28g; Dietary Fiber: 4g; Sugar: 15g; Protein: 3g
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