-
1
Special equipment: 16 wooden ice pop sticks; silicone ice pop molds
-
2
For the cake-sicles: Preheat the oven to 275 degrees F. Spray the silicone ice pop molds with a light spray of coconut oil.
-
3
In a small bowl, mix mashed bananas with the lemon juice.
-
4
In a medium bowl, mix the flour, baking soda and salt.
-
5
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy.
-
6
Beat in the eggs, one at a time, then stir in the vanilla.
-
7
Add in the flour mixture a little at a time, alternating with the buttermilk.
-
8
Stir in the banana mixture.
-
9
Pour the batter into the prepared molds, and place the wooden sticks in the center.
-
10
Bake until a toothpick inserted in the center comes out clean, 30 minutes.
-
11
Place the pops on a cooling rack until completely cooled.
-
12
Cover tightly, and then place in a refrigerator to chill until ready to use.
-
13
For the coating: Mix the melted white chocolate and the coconut oil together until completely incorporated.
-
14
Place in a warmed steel cup.
-
15
Dip each cake-sicle into the chocolate mixture, allowing the excess to drain off, then dip a portion of each cake-sicle into the pastry rocks and place on parchment paper to set.
-
16
Chill until firm, then serve.
