- Betty Crocker Banana Nut Bread mix (nuts optional)
- 2 eggs
- safflower oil (the box calls for vegetable oil, but safflower always makes my cakes & cupcakes so much more moist!)
- Wilton Peanut Butter Flavored Candy Melts (and lollipop sticks)
- 3 ripe bananas
- mini chocolate chip morsels
- 7 strips of crispy cooked bacon, crushed into bits
yields about 24 cake pops
1. Prepare the banana bread mix according to the instructions on the box.
2. In a small bowl, mash 1 banana into a puree and add into the mix.
3. Toss in 2 handfuls of the mini chocolate chip morsels.
4. Bake at 375 degrees for 55 minutes. Stick a knife into the center of the loaf at 45 minutes, and check at 5-minute intervals until the knife comes out clean.
5. Allow the loaf to fully cool, then crumble with your (clean!) hands into a large mixing bowl.
6. Mash the remaining 2 bananas into a puree, and mix them into the crumbled banana bread. The consistency should now be more like cookie dough.
7. Form the mixture into 24 cake balls, about 1.5 inches each.
8. Place the cake balls onto a tray and freeze for 30 minutes.
9. When it’s time for the coating, melt the peanut butter candies in the microwave at 30-second intervals according to package instructions.
10. Taking only a few cake balls out of the freezer at a time, dip the lollipop stick into the melted coating, and stick it half way through the ball.
11. Gently dip the ball into the coating, holding the stick on its side. Lift and turn (rather than dunk and spin) while coating to avoid the ball falling off the stick.
12. Tap lightly while swirling to drip off the excess.
13. Quickly sprinkle the bacon bits onto the top of the cake pop. Work fast!
14. Stick the pops into a foam block to dry.
These pops are certainly rich, dense, and adventurous!