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How do you like your bananas? I think I’m in the minority, but I love them most just when the brown speckles hit. It doesn’t happen often, though, because they’re one of our favorite healthy snacks for kids and they don’t last long in our house. But when they do, banana recipes abound!
This week, my husband and I both bought a bunch of Chiquita bananas, so we found ourselves with extras. It turned out to be a good thing because Chiquita is running a recipe contest – the #ChiquitaCookingLab contest, to be exact. Now through Nov 24th, you can enter a recipe using each week’s secret ingredients (surprise – banana is one of them!) All you have to do is go to the Chiquita Bananas Cooking Lab page and scratch off the sidebar to reveal the ingredients to need to use, then enter your original recipe for a chance to win $4000 or a Chiquita prize pack.
And they want you to think outside the box. No banana bread, please. (It’s been done.) When I entered, the ingredients were bananas, pumpkin pie filling and pecans…so I came up with this cool little pop that my kids totally thought was ice cream until I told them otherwise.
I just whirled some pecans, graham crackers and brown sugar together…
Then popped my nanners onto some fun lollipop sticks and put them in the freezer.
I dunked each one into a yummy pudding-y mixture of pumpkin pie filling and vanilla yogurt…
then rolled in crumbs.
All the way to the top. The more crumbs, the better, I always say. (OK, I never say that except for in this recipe.)
What do you think? Would you eat them?
Or, perhaps the bigger question: would your kids eat them? I’m gonna go with yes!
**UPDATE: Hey, guess what! I’m a grand prize winner! Check out my Banana Pumpkin Pie Pops Recipe over on Chiquita’s site, along with lots of other great ways to use Chiquita bananas.
- 3 medium bananas
- ⅓ cup pumpkin pie filling
- ⅓ cup vanilla yogurt
- ½ cup graham cracker crumbs
- 3 Tbsp chopped pecans
- 2 Tbsp packed brown sugar
- 12 lollipop/cake pop sticks
- Peel bananas and cut into 2-inch pieces. Insert a lollipop or ice pop stick into each piece and arrange them on a parchment-lined tray. Freeze for one hour.
- Meanwhile, mix together pumpkin pie filling and yogurt until blended. Do not overmix. Place mixture in fridge until chilled. In a food processor, pulse together graham cracker crumbs, pecans and brown sugar until a fine crumb forms. Set mixture aside in a bowl.
- Dip frozen bananas halfway in yogurt mixture then sprinkle with crumb mixture. Return to freezer until set.
- Store bananas in freezer. When ready to enjoy, let bananas stand at room temperature for 5 minutes before serving.
Get more top recipes from ABCs and Garden Peas:
This post was written for the Moms Meet program, May Media Group LLC. I was compensated for promoting the #ChiquitaCookingLab Contest, but all opinions are 100% my own.