Ingredients

• 4 large ripe bananas
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons heavy cream
• 3 tablespoons maple syrup
• 1/2 cup salted, roasted peanuts, finely chopped
• Special equipment: six 3- to 4-ounce ice-pop molds

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Instructions

1. Special equipment: Six 3- to 4-ounce ice-pop molds
2. Break the bananas into chunks, and puree in a food processor until the mixture is smooth and creamy. Add the cocoa powder, cream and maple syrup, and puree until combined. Spoon the banana mixture into ice-pop molds, and freeze until firm, 8 hours or overnight.
3. Spread the peanuts on a plate. Run hot water over the ice pops to help loosen them, then unmold, roll them in the peanuts and serve (or keep them frozen on a parchment-lined baking sheet until ready to serve).