Banana Cake Pops

So I bought a Cake Pop maker from Aldi, with no idea if it would work with Paleo baking, giving that our baking doesn’t tend to rise as much as gluten or even gluten free baking. I know the sprinkles I used for decorating aren’t paleo, but this is a special treat, and next time I might decorate with shredded coconut instead!

So I decided to try my normal Banana Bread recipe with the coconut flour base, to see if it would work, and if not, it wouldn’t be a loss, because I would just make Banana bread! However it worked well, with a few adjustments.

1. It is better to let the batter rest and thicken so you can slightly overfill the bottom half (so that when the top comes down it does rise slightly but there is enough filling for the cake pop maker to work properly)

2. Grease the cake pop maker really well on top and bottom, each time you do a batch.

3. Put cake mix into the maker before you turn on to preheat, and let the cake pop maker cool down properly before the next batch, as it can burn if it’s already hot before it starts cooking. (It may be different for other recipes, but that it what I found)

  • 2 ripe bananas
  • 1/2 cup melted coconut oil
  • 1/4 Coconut flakes (optional sub with fruit or nuts if you want)
  • 5 eggs
  • 1 Tbs maple syrup
  • 2/3 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 Tbs nutmeg
Cake Pop decorating
  • 200g 70% dark chocolate
  • sprinkles of choice or shredded coconut
Quick method

Place all wet ingredients into a blender / food processor and mix well. Put all dry ingredients into a bowl, sifting the coconut flour, then add the wet ingredients into the bowl stirring really well to combine.

Wait for the mixture to get nice and thick for easy spooning into the Cake Pop Maker. Grease the maker on both sides with coconut oil (I used a spray) – don’t be shy, make sure it’s greased really well. (Especially the bottom) Use a teaspoon to put the mixture into each hole of the bottom half so that it is slightly heaped in the centre. One heaped teaspoon is enough. Turn the cake pop maker on and put the lid down. It only takes about one minute to come to temperature. Start your timer as soon as you turn it on and check at 4-5 min, checking every 30sec after if not done. You should be able to lift out gently with a plastic spoon to remove.

When completely cool, melt your dark chocolate. If using a microwave, heat at 15sec intervals and stir frequently, to avoid burning. Put a skewer into a cake pop and coat in the dark chocolate. Use sprinkles or shredded coconut to decorate.


6 thoughts on “Banana Cake Pops

    • They were a huge hit yesterday, even when I couldn’t be bothered decorating any more, the kids loved the banana cake pops just by themselves too. Have fun making them – to your lovely wife!

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