Kitchen science: Yogurt is sticky glue for crunchy crumbs, and the cold holds the whole pop together.
Frozen Banana Pops for kids: the whole recipe
A banana on a stick, wearing a crunchy coat. Tip-top! This easy no-cook recipe is for ages 5 to 9 (grades K–3rd), takes about 20 minutes (plus 1 hour in the freezer) and serves 4. Crumb, our tiny chef, reads every step aloud with a picture, so a child can follow along.
Ingredients
2 bananas
½ cup yogurt (or oat yogurt)
1 cup O cereal
Tools
A zip-top bag, A rolling pin, A butter knife, A cutting board, Blunt wooden sticks (round ends, no point), A big spoon, A baking tray, Baking paper, A mixing bowl.
Steps
Wash your hands with soap for twenty seconds.
Put 1 cup of O cereal in a zip bag and close it, pressing out the air.
Roll the pin over the bag to crush the cereal into crumbs.
Peel 2 bananas and put them on the board.
Cut each banana in half with a blunt knife.
Push a stick into the cut end of each banana half.
Paint ½ cup of yogurt all over each one with the back of a spoon.
Roll each pop in the crumbs until it is covered.
Lay the pops on a tray lined with paper and freeze them for one hour.
Take a pop and crunch! Cold on the outside, creamy inside.
Safety notes
Contains milk. Tap "Allergies?" on the Kitchen's front page and the swaps fill themselves in where there is one.
Read the label on packets for allergies.
Freezer time.
Sticky fingers.
Kitchen science
Yogurt is sticky glue for crunchy crumbs, and the cold holds the whole pop together.
Make it your own
Roll the pops in mini chocolate chips instead of crumbs.
Roll them in crushed granola, or sprinkles.
Paint on a thin stripe of peanut butter before the yogurt.