Ingredients

• Coconut oil spray, for greasing
• 1 1/2 cups mashed ripe bananas
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups plus 2 tablespoons sugar
• 3/4 cup unsalted butter, at room temperature
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk
• 300 grams good-quality white chocolate, melted
• 150 grams organic extra-virgin coconut oil
• Pastry rocks, for dipping

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Instructions

1. Special equipment: 16 wooden ice pop sticks; silicone ice pop molds
2. For the cake-sicles: Preheat the oven to 275 degrees F. Spray the silicone ice pop molds with a light spray of coconut oil.
3. In a small bowl, mix mashed bananas with the lemon juice. In a medium bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Add in the flour mixture a little at a time, alternating with the buttermilk. Stir in the banana mixture. Pour the batter into the prepared molds, and place the wooden sticks in the center. Bake until a toothpick inserted in the center comes out clean, 30 minutes.
4. Place the pops on a cooling rack until completely cooled. Cover tightly, and then place in a refrigerator to chill until ready to use.
5. For the coating: Mix the melted white chocolate and the coconut oil together until completely incorporated. Place in a warmed steel cup. Dip each cake-sicle into the chocolate mixture, allowing the excess to drain off, then dip a portion of each cake-sicle into the pastry rocks and place on parchment paper to set. Chill until firm, then serve.