Photo by Tom McCorkle for The Washington Post
A dip in honey-sweetened tahini and a sprinkle of toasted sesame seeds add an unexpected rich, creamy layer and exciting nutty flavor to the familiar, healthful frozen fruit treat. The bananas can be devoured right after they get their chocolate-sesame seed coating (the chocolate solidifies quickly on the frozen surface, so get those sesame seeds on immediately after dipping). Alternatively, the bananas can be wrapped up and frozen for on-demand access.
Line a small tray or shallow pan with wax paper. Peel the bananas, then cut each in half crosswise and insert a craft stick into each half. Place the bananas on the lined tray, cover with plastic wrap and freeze for at least 3 hours.
In a small bowl, whisk together the tahini, honey and water, adding more water 1 teaspoon at a time as needed, until the mixture is creamy and has the consistency of pancake batter. Transfer the tahini mixture to a tall, narrow glass or jar. Dip each frozen banana into the tahini mixture to coat about three-quarters of the banana pops, returning each to the lined tray after dipping. Cover and return to the freezer for 1 hour.
Place the sesame seeds in a shallow dish or plate. Melt the chocolate in a double boiler set over gently simmering water, stirring frequently. (You can also melt the chocolate in the microwave on HIGH, in 20 to 30 second bursts, stirring between each burst.) Pour the melted chocolate into a clean, tall, narrow glass or jar. Dip each tahini-coated banana into the chocolate, turning it to coat, and immediately sprinkle it with the sesame seeds.
Serve, or freeze until ready to serve.
Makes 6 Servings
Per serving: Calories 290; Total Fat 20g (Saturated Fat 8g); Cholesterol 0mg; Sodium 13mg; Total Carbohydrates 33g; Dietary Fiber 6g; Protein 6g; Sugars 18g