Frozen Banana Ghosts (Gluten-Free)
Banana pieces frozen on sticks, dipped in white chocolate and given two chocolate chip eyes. Three ingredients, and one banana makes four ghosts.
Yield4 pops
Prep15 min
Freeze1 h 20 min
Total1 h 35 min
Ingredients
- 1 medium banana
- 240 ml (1 cup) good-quality certified gluten-free white chocolate or candy melts
- 8 certified gluten-free mini chocolate chips
- 4 wooden popsicle sticks
Method
- Cut the banana in half crossways, then split each half lengthways to give four pieces.
- Push a stick into the cut end of each piece, set them on a waxed-paper-lined tray and freeze until solid.
- Melt the white chocolate in a deep mug in the microwave, 30 seconds at a time, stirring between each burst until smooth. A deep, narrow container matters more than the quantity; it lets you dip rather than spoon.
- Dip one frozen banana at a time, scrape the excess off the back against the rim, and lay it on the waxed paper.
- Press two mini chocolate chips in for eyes at once, before the coating sets; it hardens fast on a frozen banana.
- Return to the freezer and serve frozen.
Notes
- White chocolate is the one chocolate that regularly hides gluten, because cheap coatings use malted or wheat-derived additions. Read the label rather than assuming.
- The recipe scales exactly: one banana makes four ghosts, so six bananas make a tray of 24 for a class party.
Storage
- In a sealed container in the freezer up to 1 month.
Check every label. Formulations change.
