Popsicles make delicious treats all year round, but there’s just something so satisfying about polishing one off in the dead heat of summer. Whip up a batch of these brûléed banana cream pie popsicles for your next BBQ, potluck or just because. But be careful… not to scarf them all down yourself 😉
You will need:
- 2 ripe bananas
- ¼ cup brown sugar
- ½ cup coconut cream*
- 1 tsp vanilla extract
- ¼ c almond milk
- 1/8 tsp salt
- ¼ tsp turmeric powder
*Refrigerate your coconut milk overnight and then skim off the thickened cream from the top.
- 1/3 cup graham crumbs
- 1 tbsp coconut oil
- 1 tbsp natural peanut butter or other nut/seed butter
- 1 tbsp brown sugar
- 2 egg whites
- 1/3 cup white sugar
- Silicone popsicle mold
Let’s get to it!
First preheat the oven to 350°F and line a baking tray with parchment paper. Then peel and chop the bananas into large chunks, and place in a medium bowl. Stir in the brown sugar, making sure the bananas are fully coated.
Place the bananas on the baking tray and bake for 12-14 minutes until the sugar is browned and caramelized and the bananas are soft.
In the mean time you can prepare the graham crumble; combine all the ingredients for the crumble together in a medium bowl and use your hand to mix the peanut butter into the crumbs until you get a mixture that resembles wet sand. Set this aside.
Once the bananas are cooked, place them into a blender and add the rest of the ingredients for the banana base. Blend everything on high until the mixture is smooth.
With the banana base and crumble ready, it’s time to prepare the popsicle moulds. If the moulds lie horizontally, start by placing a small amount of the crumble in lines along the bottom of the mould.
Then insert the popsicle sticks, and pour the banana mixture into the mould carefully.
Finish the popsicles by sprinkling a bit of the crumble on the upward facing side.
If you have a vertical popsicle mould start by spooning in a bit of the banana mixture, then adding a bit of the crumble, topping with more of the banana mixture and then finishing with the crumble.
Then place those puppies in the freezer and wait (im)patiently while they set for the next 7+ hrs.
7 hours later…
Once the popsicles are fully frozen, it’s time to prepare the meringue. Start by whipping the egg whites with an electric mixer on high speed using the whisk attachment until soft peaks form. Gradually add the sugar while the mixer is on, and mix until firm peaks form.
Remove each popsicle from the mold and cover the tops with meringue.
Using a kitchen torch, carefully torch the meringue until browned. Repeat with the rest of the popsicles and enjoy immediately!
If you give this recipe a shot (we strongly recommend it 😉), feel free to share with us your thoughts about the popsicles on Instagram (@demetres) or Facebook. Make sure to tune in next week for a fun summer DIY & more!