choco banana cake pops
choco banana cake pops

Choco Banana Cake Pops


October 17, 2019


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.



made with love using
Violife creamy






PREP TIME: minutes 60 mins (including freezing)


1 pack Violife Creamy Original

2 ripe bananas

1 cup almond milk

1 cup oat flour

½ cup whole wheat flour

2 tsp chia seeds

2 tsp ground flax seeds

2 tsp date syrup

1 tsp baking powder

½ tsp vanilla extract

½ tsp cinnamon

¼ tsp salt

Chocolate Coating:

300g dairy-free dark chocolate

200g dairy-free white chocolate