Banana Popsicles

These easy and healthy 6 ingredient banana popsicles are naturally sweetened with maple syrup and dipped in either a peanut butter or chocolate magic shell. The perfect frozen, refreshing Summer dessert.

5 from 3 votes

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Prep Time 10

Total Time 4 10

Serving servings

Ingredients

Banana Popsicles:

4 medium bananas, use extra spotty brown ones for sweetness
⅔ cup milk, I love oat milk or almond milk
1 ¼ cup vanilla yogurt or skyr
2 - 3 tbsp pure maple syrup
1 tsp vanilla extract
½ tsp cinnamon, optional but I love the taste
Optional Peanut Butter Flavor: 2 tbsp creamy peanut butter

Peanut Butter Magic Shell:

¼ cup all-natural peanut butter
1 tbsp coconut oil
Decorations: Crushed peanuts, mini chocolate chips, or a chocolate drizzle

Chocolate Mahgic Shell:

½ cup dark or semi-sweet chocolate chips
1 tbsp coconut oil
Decorations: Crushed peanuts, mini chocolate chips, or dried banana slices

Instructions

Blend: Add all ingredients to a high-speed blender: bananas, milk, yogurt, maple syrup, and vanilla extract. If you want them to have a peanut butter flavor, add 2 tbsp of creamy peanut butter too. Blend until smooth and creamy.
Pour: Evenly pour into popsicle molds and tap the filled popsicle molds on a kitchen counter to release any air pockets. Then, add the popsicle sticks. This recipe makes about 10 popsicles.
Freeze: Freeze the banana popsicles overnight or for at least 5 hours.
Peanut Butter Shell: Remove the frozen popsicles from the freezer and put them on the countertop while you prepare the shell. Line a baking sheet with parchment paper. Then, in a microwave-safe bowl, melt the peanut butter and coconut oil in 20-second intervals (it should be very smooth). Add it to a glass or keep it in the same bowl. Then, dip the tops of the popsicles into the melted peanut butter and decorate with crushed peanuts or a drizzle of chocolate. Place it on the lined baking sheet and repeat with the remaining popsicles. Freeze for another 30 minutes.
Chocolate Shell: Remove the frozen popsicles from the freezer and put them on the countertop while you prepare the shell. Line a baking sheet with parchment paper. Then, in a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals (it should be very smooth). Add it to a glass or keep it in the same bowl. Then, dip the tops of the popsicles into the melted chocolate and decorate with crushed peanut or dried banana slices. Place it on the lined baking sheet and repeat with the remaining popsicles. Freeze for another 30 minutes.
Store extras in the freezer in an airtight container - enjoy!

Notes

Milk: I love using vanilla almond or oat milk, but you can use cashew, skim, 2%, whole, or lactose-free milk.

Maple Syrup: You can substitute the maple syrup with honey, agave sweeteners, date syrup, or sugar-free maple syrup.

Make them VEGAN: Simply substitute the skyr or yogurt with dairy-free yogurt. Follow the exact instructions in the recipe card below, and make sure to dairy-free chocolate if you are adding a magic shell on top.

Getting them out of the mold. There are two easy ways to quickly get homemade popsicles out of their mold: (1) let them sit at room temperature for 5 minutes, or (2) run the bottoms under lukewarm water for 30 seconds.

Storing: You can store these banana popsicles in the freezer for up to 2 months. Either keep them in the mold or store them in airtight baggies.

The nutritional information below is calculated for 1 banana popsicle without a magic shell.

Nutrition

Course Dessert, Snack

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!