I'm really not very good at keeping up with the internet food celebrations.  National food days always pass me by and then I regret not making and consuming piles of waffles, or cookies, or whatever the rest of the world is eating.

There are a couple of reasons behind my lack of motivation for these pseudo holidays.  First, I always forget about them until the day before, and then I stare at my computer screen and whisper to myself, "Uhh, missed another one," and secondly, because even if I did get organized enough to keep up with them, my cravings do not often comply with what the rest of the world happens to be eating.  

However, this week was different, and that is because this week is Popsicles Week and I am almost always in the mood for a popsicle -- especially if it happens to be unearthly creamy.  

My Instagram feed has been overflowing with the prettiest frozen treats imaginable and I want to lick my phone so badly.  But ew, I heard that cellphones are reallyyyyy dirty, so I have tried to show some restraint. 

If you have not already invested in a popsicle mold for this Summer, you should.  I had one on my Amazon list forever before I finally ordered this one and I am so happy that I did.  Your eyes may be assaulted with an influx of popsicles before this Summer comes to an end, but I just have SO many ideas!  

I should tell you right now that these popsicles taste like banana and butterscotch, but the overarching flavor is pure and simple brown sugar.  The dark, molasses-y sugar blankets the soft and familiar flavors of the roasted bananas and the slightly salty butterscotch. 

I roasted my bananas with butter and brown sugar.  If your bananas are not quite as ripe as you would like, this is a wonderful way to deepen that banana flavor. 

The inspiration behind these pops goes entirely to Deb at Smitten Kitchen.  I came across her recipe for these Butterscotch Pudding Popsicles and I knew that I needed them in my life.  

I made her butterscotch base, and then added roasted bananas that I had pureed with a bit of coconut cream.  

I know, I know -- most of you are tired of this coconut cream fest, but I cannot bring myself to stop putting it in anything and everything. 

Because this base is so rich and thick, you do not have to wait to put the sticks into the popsicle molds.  I really like that because I am notoriously bad at remembering to come back and slide them in after two hours. 

The waiting is hard, but the rewards are unbeatable. 

My favorite part of popsicles are those long, rectangular indentations.  I do not know why, but they bring a whole lot of happiness to my heart. 

Are you a biter or a licker?  

I always begin very patiently and ladylike and then end up biting through the frozen bar of creaminess and hurting my teeth.  It's so worth it though. 

I know that these popsicles would not exactly win any beauty pageants.  They certainly have nothing on these rainbow pops in looks, but what they lack in allure, they make up in flavor. 

It is hot outside.  We need refreshment on a stick. 

Sincerely, 

Pedantic Foodie

Roasted Banana & Butterscotch Popsicles 

makes 10 popsicles / adapted from Smitten Kitchen

for the roasted bananas

- 3 medium ripe bananas 

- 2 tablespoons unsalted butter, cut into cubes 

- 1 1/2 tablespoons light brown sugar 

- 1/2 cup coconut cream 

Preheat oven to 425 degrees.

Peel bananas and slice lengthwise.  Lay the bananas cut-side up in a glass baking pan and sprinkle with butter cubes and brown sugar. 

Roast for 15 minutes.  The sugar will have caramelized and the bananas deepened in color. 

Place the bananas, along with any syrup from the pan, in the work bowl of your food processor, along with the coconut cream.  Pulse until smooth.  Set aside while you prepare the butterscotch base. 

for the butterscotch base

- 3/4 cup heavy whipping cream 

- 3/4 cup light brown sugar 

- 2 tablespoons unsalted butter, room temperature 

- 1 tablespoon cornstarch 

- 1 1/2 cups whole milk 

- 1 teaspoon vanilla extract 

- heaping 1/4 teaspoon sea salt 

In a medium saucepan, combine heavy cream, brown sugar, and unsalted butter.  Place over medium-high heat and bring to a boil, then reduce the heat and allow the mixture to simmer for 10 minutes; stir the mixture frequently.  The mixture will become deeper in color and will thicken slightly. 

Whisk in cornstarch and milk and raise the heat to medium.  Cook, stirring frequently, for 5-10 minutes, or until the mixture has thickened to a pudding-like consistency.  Remove from heat and add salt and vanilla.

*Cook’s note: Be sure to taste the mixture at this point so that you can adjust the salt if preferred.  I like mine a bit on the saltier side, so I like to add a little extra.  Just do what tastes right to you! 

Whisk in the banana puree and allow the mixture to cool slightly before distributing amongst the popsicle molds.  Insert wooden popsicle sticks and freeze for 4-6 hours, until solid.

To remove, soak the molds in warm water for several minutes.  Enjoy!

*Cook’s note: I like to wrap my popsicles individually in parchment paper and zip-top freezer bags for longer storage.