- 5 bananas
- Popsicle Sticks
- 3 strips of bacon cooked and crumbled
- ½ cup of pecans
- 1 tablespoon of butter (melted)
- sprinkles
- Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- 3 tablespoons maple syrup
INSTRUCTIONS
- Prepare a cookie sheet with wax paper. Peel the bananas, cut off the end and insert popsicle stick into the cut end. I found that cutting the popsicle stick in half made it the perfect length and easier to use.
- Place the banana pops on the wax paper, place the cookie sheet into the freezer to allow the bananas to freeze, at least an hour.
- While those are freezing, prepare the toppings. Cook the bacon and crumble, set aside. Chop the pecans, coat them with the melted butter and spread onto another cookie sheet lined with parchment paper. Bake at 350 degrees for about 5 minutes to toast them. Allow time for them to cool prior to eating or using them.
- Prepare the glaze by mixing all the ingredients together. The glaze will be thick. Add more powdered sugar or milk as needed for consistency.
- Once the bananas have been in the freezer for at least an hour remove from the freezer, dip into the maple glaze, I found it easiest to spoon it on and tap against the side of the bowl to remove the excess. Add desired toppings immediately and set back to the wax paper.
- Repeat until all bananas are coated. Serve immediately or place back into the freezer. If bananas are left out they will turn mushy as they warm back up. Enjoy!
Source recipes -Here-
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