1/2cuporganic sugar, cane syrup, or equivalent(more or less, according to taste)
1cupcoconut milk or any nut milk,preferably made from scratch
1cupcold coffee or 1/2 cup espresso,(depending on how strong you want the coffee flavor)
1/2cupraw cacao powder(or cocoa powder)
3/4tsppure vanilla extract
pinch of salt
1tbspKahlua, rum, or Frangelico(optional)
Preheat oven to 350°F. Roast 3 bananas in a shallow pan until they are dark and soft (about 30 minutes), turning once halfway through cooking. Using tongs, scrape the mushy fruit into a bowl and let cool.
Transfer the roasted bananas to a blender. Add the sugar, coconut milk, coffee, cacao powder, vanilla, cinnamon, lemon juice, and salt and blend well.
Dice the remaining banana and dispense the pieces evenly into the molds.
Allow the blended mixture to cool completely before pouring into molds. For an adult version, add about 1 tablespoon per pop of Kahlua, rum, or Frangelico (an Italian hazelnut liquor) to the mixture and stir thoroughly before freezing.
Add sticks and freeze for five or more hours.
Recipe by Nadia Robinson, provided by Michele Sponagle.