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“Mom, I’m hot.” If your family is like mine, you hear that over and over, all summer long. When I was small, my mom had a simple fix, one that I have used over and over again.
First, you need bananas — black, mushy ones on their last legs, those ready for banana bread if you could just stand the heat of the kitchen long enough to make it. But let’s face facts — it’s too hot to bake, and you don’t have time anyway. Honestly, I over-buy bananas so that I’ll have plenty left to darken. This is really the hardest part of the entire recipe: keeping bananas long enough to get them ripe enough to use.
Once you’ve got bananas, though, we’re ready to make banana pops.
Peel the bananas and put them in a bowl with the cinnamon. Use a fork to mash them. It takes very little effort if the bananas are ripe enough.
Next, with the fork, whip in the yogurt. It is already deliciously creamy and tasty. At this point, you can stop and use it as an amazing topping for waffles, pancakes or ice cream.
However, we’re taking it a step further. If you have popsicle molds, carefully spoon the mixture into the molds leaving about ¼ of the mold empty so there is room for expansion. No molds? No problem! Fill small paper cups ¾ of the way full, again leaving enough room so that they will not overflow when they freeze. Put the cups in a small pan to keep them upright and then cover them with plastic wrap.
Put the cups or molds in the freezer overnight.
To serve, run the molds under hot water for a few seconds to loosen the pops. Alternately, if you have cups, tear the top edge in a spiral down to expose the pop. Either way, these are fun, delicious, and nutritious. Enjoy them with the kids all summer long.