Banana Ghost Pops
Banana Ghost Pops are a fun and easy treat to make with just a few ingredients. These banana halves are dipped in white chocolate and decorated with candy eyes, perfect for Halloween!
Equipment
- Microwave-safe bowl
- Bamboo Skewers or Lollipop Sticks
- Tall Glass or Container
Ingredients
- 100 grams white chocolate
- 2 large bananas
- 8 edible candy eyeballs
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cut each banana into halves and freeze for about 30 minutes to firm them up.
- Melt the white chocolate in a microwave-safe bowl in short bursts of 30 to 60 seconds, stirring in between.
- Insert a bamboo skewer into the flat end of each banana half.
- Dip the top half of each banana into the melted white chocolate and press two candy eyeballs onto the chocolate before it hardens.
- Place the dipped banana pops upright in a tall glass to let the chocolate set.
- Once the chocolate has hardened, serve the Banana Ghost Pops fresh.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator and consume within one to two days.