Chocolate-dipped Banana Pops
Chocolate-dipped bananas are a classic yatai food stall snack with a loyal fan base, from kids to adults. Get creative making these fun banana pops at home, no matter what your age!
Photographed by Takeshi Noguchi
Calorie count is per pop.
Excludes time needed to dry the chocolate.
Ingredients (Makes 4)
- 2 bananas
- 1 chocolate pen (in each desired color)
- 50 g chocolate (each milk and white; for melting)
- Candy-coated chocolates, as desired
Warm and soften each chocolate pen in water heated to 50-60 °C. Squeeze the chocolate out into decorative shapes onto a piece of wax paper, then place in the refrigerator to chill and harden.
Cut each banana in half and peel. Insert a disposable chopstick into each of the cut ends.
Place the milk chocolate and white chocolate into separate metal bowls. Place each bowl on water heated to 55-60 °C, and stir with a rubber spatula to melt the chocolate.
Dip two of the banana halves all the way in the melted milk chocolate and the other two in the melted white chocolate. Place on wax paper to dry. When completely dry, use a spoon to pour white chocolate on the top half of the milk chocolate-dipped bananas, and milk chocolate on the top half of the white chocolate-dipped bananas.
Peel off the hardened decorative shapes from the wax paper. Keep the chocolate pens melted in warm water and use them as glue to stick the decorative shapes and candy-coated chocolates onto the bananas. You can also use the chocolate pens to draw faces and other decorations directly onto the bananas.