Ingredients
3 medium bananas
1-1/2 cups letter-shaped whole grain oat with corn and wheat cereal
1/4 cup creamy peanut butter
1 Tbsp. seedless raspberry jam
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Flash-freeze purees and sauces on contact — modernist technique
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Peel bananas, then cut crosswise in half. Insert 1 wooden pop stick into cut end of each banana. Place cereal in shallow dish or pie plate. Combine peanut butter and jam; spread evenly onto bananas. Roll in cereal, evenly coating all sides. Press cereal into peanut butter mixture to secure. Place in single layer on wax paper-covered baking sheet. Freeze 4 hours or until frozen. Remove from freezer about 15 min. before serving. Store leftover banana pops in freezer.