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Be My Banana Bread Cake Pop
These Valentine’s Day banana bread cake pops are a little labour of love – simple to make, beautifully nostalgic, and perfect for sharing.
Using a classic banana bread base, the method is wonderfully unfussy: bake, crumble, mix, roll, dip and decorate. It’s one of those recipes that feels creative but hassle free!
Sweet, comforting, and full of heart. 💛
Prep:20
Cook:35–40 minutes
Level:Intermediate
Ingredients
- 1x Creative Nature Banana Bread mix
- 3 ripe bananas, mashed
- 75g melted butter or dairy-free alternative
- 1 egg (or flax egg for vegan option)
- 1 tsp vanilla extract
- 1 to 2 tbsp dairy-free cream cheese
- 200g dairy-free chocolate, melted
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Method
-
Make the banana bread
Preheat the oven to 180°C (160°C fan) and line a loaf tin. In a large bowl, mix the mashed bananas with the melted butter, egg and vanilla until smooth. -
Bring it together
Gently fold in the Creative Nature mix until just combined. Spoon into the tin and bake for 35–40 minutes, until golden and a skewer comes out clean. Leave to cool completely. -
Create the cake pop mixture
Once cooled, crumble the banana bread into a bowl. Add the dairy free cream cheese a little at a time, mixing until the texture holds together when rolled. -
Roll and chill
Roll the mixture into small, even balls and place on a lined tray. Chill in the fridge for 30 minutes to firm up. -
Dip and decorate
Dip each cake pop into the dairy free melted chocolate, letting any excess drip away. Decorate straight away with goji berries and rose petals, then return to the fridge until set. -
Serve with love
Once set, they’re ready to share – or keep in the fridge for a few days as a sweet little reminder that homemade always means more. 💛