Cover a baking sheet with wax paper and set aside. Peel bananas and cut each in half. Insert a wooden stick about 2 inches into cut end of each banana half. (Alternatively, skip the sticks and eat the banana pops with a fork.) Place on baking sheet and freeze until firm, about 2 hours.
When bananas are frozen, prepare coatings. In a small bowl, whisk together fudge topping and peanut butter, mixing well. Pour into a shallow plate. Place granola in a zip-top storage bag and crush slightly with rolling pin. Pour crushed granola in a separate shallow plate. Take one banana half at a time out of the freezer. Place in peanut butter fudge sauce and turn to coat evenly. Use a spoon or small spatula to help coat banana, if necessary. Then place banana in granola and turn to coat lightly. Return to baking sheet in freezer. Repeat with remaining banana halves.
Freeze until peanut butter fudge coating is firm (it won’t be hard), at least 3 hours. Transfer to airtight freezer container. Allow each banana to thaw 5 minutes before eating.
Calories: 203 calories, Carbohydrates: 40 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 113 mg, Fiber: 4 g
Exchanges per serving: 1 1/2 starch, 1 fruit, 1/2 fat. Carbohydrate choices: 3.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.