Preheat the oven to 175°C and grease a small cake tin with coconut oil.
Place the bananas into a bowl and mash with a fork.
Add the rest of the ingredients and the Violife Creamy and mix thoroughly.
Pour batter into greased cake tin and bake for 30 minutes.
Let the cake cool down for 5-10 minutes. Take small portions and make little balls with your hands. Place a wooden skewer into each pop and place in the fridge to cool for 15 minutes.
Meanwhile melt dark chocolate in a bain-marie.
Remove the pops from the fridge. Holding the skewer, dip each one in the dark chocolate and let them cool for 15 minutes.
Meanwhile melt the white chocolate in a bain-marie. Using a spoon, drizzle on top of the cake pops to decorate.
PREP TIME: 60 mins (including freezing)
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Nutrition Information per Serving
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by