No Bake Banana Bread Cake Pops


Prep time:   30 min
Cooking time:  0 min
Total time:  30
Yield:  15 Cake Pops


1 box Banana Muffin and Bread Mix
5 Tbsp maple syrup 
1/4 cup coconut oil (melted and cooled)
1 packet of Color Kitchen Natural Rainbow Sprinkles
2 cans Simple Mills Vanilla Frosting 
3 color packets of Color Kitchen Natural Food Coloring



LINE a baking tray with parchment paper and set aside.

POUR Banana Muffin Mix into a medium bowl. Whisk to work out any lumps.

ADD Maple Syrup and Coconut Oil, stirring with a spoon until combined.

MIX in the bag of Rainbow Sprinkles.

Work the mixture together with hands to form a cookie dough consistency.

SCOOP out a Tablespoon of the mixture and roll into a ball with your hands.

Place the ball on the lined cookies sheet. Repeat with remaining dough.

REFRIGERATE balls 15-20 minutes to firm.

DIVIDE Vanilla Frosting into three small bowls.

Start with one bowl and microwave for 8 seconds, stir and repeat in intervals until melted. ( DO NOT heat all at one time, frosting should be melted and easy to stir but not completely liquid)

POUR one full Food Coloring Packet into melted frosting, stirring with a fork.

REMOVE balls from the fridge. Insert a cake pop stick 1/3-1/2 of the way into each ball.

(Balls should be firm, if still soft chill for an additional 10 minutes.)

DIP five cake pops individually into melted frosting, making sure to coat entire ball.

Set Cake Pop top with stick straight up onto tray or in a cake pop stand and refrigerate.

REPEAT with two more colors of choice.

Keep Pops refrigerated.


Photo and Recipe by Jenn Davis