You’ll notice in a minute that this recipe does not call for the Sugar-Sweetened Chocolate Dipping Sauce (page 123), even though it might harden up in the freezer a little better than the alternative. Instead, I turn to the agave-sweetened version because, to my mind, there’s no sense in rolling a perfectly nutritious snack in vegan sugar when an agave-sweetened option offers an equally excellent alternative.

　　

Ingredients

makes 12

　　6 bananas, peeled

　　Agave-Sweetened Chocolate Glaze (page 124)

　　12 Popsicle sticks

　　

Suggested Toppings

Granola (page 44)

　　Toasted Coconut (page 131)

　　Graham crackers (see page 79), crumbled

　　

Step 1

Line a rimmed baking sheet with parchment paper and set aside.

　　

Step 2

Cut the tips off each banana, slice in half, and place on the baking sheet. Insert a Popsicle stick into the wide end of each and place in the freezer for 20 minutes. Dip each banana in the chocolate glaze, then roll in the topping of your choice. Place the bananas back on the baking sheet and freeze for 45 minutes more.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.