Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 12 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.
















Friday, August 31, 2012

Egg Free, Dairy Free, Nut Free Chocolate Covered Banana Pops

When I was a teenager, my friend and I use to order these delicious treats from an ice cream shop at the mall. I loved them then and my girls and I love them now. Once coated in chocolate, you can roll them in anything you like such as sprinkles, flaked coconut, crushed cookies, chocolate chips, crushed cereal, etc.


Chocolate Covered Banana Pops

Cut the bananas in half, place them on a parchment lined baking sheet then freeze them for at least 1 hour. Melt safe chocolate chips with just a bit of safe oil (about 1/2 tsp oil per 1/2 cup of chocolate chips). Coat the frozen bananas with the melted chocolate. I found it easiest to use a spoon to spread the chocolate evenly. Work quickly because the chocolate hardens quickly. Roll the coated banana in any toppings you desire such as sprinkles, flaked coconut, crushed cookies, chocolate chips, crushed cereal, etc. Place the bananas back on the baking sheet then freeze for at least 3 hours or until very firm. Transfer to a Ziploc freezer bag then store in the freezer.
*  I used 6 bananas (which made 12 pops), 1 cup of chocolate chips and 1 tsp of oil.

3 comments:

  1. How do you keep the bananas from freezing? My always seem to brown fast.

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  2. For this recipe, the bananas are only frozen for 1 hour before being coated with the chocolate. When I freeze bananas in Ziploc bags for smoothies, etc., they do brown a little but that doesn't bother us.

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