Nolan’s Banana & Choc Chip Cookie Pops Recipe

Nolan Adimulam’s Banana & Choc Chip Cookie Pops Recipe. Photo: Lee-Andre Fortuin.

Nolan Adimulam’s Banana & Choc Chip Cookie Pops Recipe. Photo: Lee-Andre Fortuin.

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“In support of local suppliers, recipe development is something else we do at our school. You give us a product, like these great Banana Products from Villa Doré, we brainstorm and voilia, you now have many new recipes to promote your product.”
— Jackie Cameron

Nolan Adimulam’s Banana & Choc Chip Cookie Pops Recipe

MAKES 3 dozen cookie pops

Ingredients

  • ¾ cup Butter, softened

  • ½ cup Granulated sugar

  • ½ cup Icing sugar

  • 1 large Egg

  • 1 ripe Banana, mashed

  • 90ml Sunfoil Sunflower oil

  • 1 teaspoon Vanilla extract

  • 1 cup Champagne Valley flour

  • 1 cup Villa Dore’ Green Banana flour

  • ½ teaspoon Baking soda

  • ½ teaspoon Oryx Salt

  • ½ teaspoon Cream of tartar

  • 60ml Milk, room temperature

  • 1 cup Sweetened Choc chips

  • 100g Chocolate, chopped

  • Flaked Almonds, flaked coconut and sweets of your choice etc.

  • 10 cm white craft sticks

METHOD

  1. Beat butter at medium speed with an electric mixer until light and fluffy; add the sugars, beating well.

  2. Add the egg, banana, Sunfoil Sunflower oil, and vanilla extract, beating until just blended.

  3. Combine the dry ingredients; add this to the butter mixture, blending well and add the milk and choc chips. Cover and chill the dough for 2 hours or overnight.

  4. Weigh into 50g balls and roll. Place apart on greased baking sheets. Insert craft sticks 1cm into each cookie to resemble a lollipop. (You can store the cookie dough in the freezer for up to 3 months, defrost and use as required)

  5. Bake at 220˚C for 15 minutes or until set. Let cool for 2 minutes on baking sheets; remove cookie pops to wire racks to cool completely.

  6. Melt chocolate in a stainless steel or glass bowl over a pot of simmering water. Dip in or drizzle the melted chocolate over the cookie pops and decorate as you desire. Allow chocolate to set and serve.

Photos by: Lee-Andre Fortuin, Student at JC School of Food and Wine.

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