Healthy Banana Popsicles

These healthy banana popsicles are creamy, refreshing, and naturally sweetened with ripe bananas and maple syrup. Made with Greek yogurt, they’re smooth, high in protein, and delicious dipped in chocolate or peanut butter magic shell. They take just 10 minutes to blend and freeze in about 4–6 hours.

5 from 4 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 tablespoon pure maple syrup
1 teaspoon vanilla extract
½ teaspoon cinnamon, optional but I love the taste
Optional Peanut Butter Flavor: 2 tablespoon creamy peanut butter

Peanut Butter Magic Shell:

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

Chocolate Mahgic Shell:

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

Instructions

Blend: Add the bananas, milk, yogurt, maple syrup, and vanilla extract to a high-speed blender. If you want a peanut butter flavor, add 2 tablespoons peanut butter. Blend until completely smooth and creamy.
Pour: Evenly pour the mixture into popsicle molds. Tap the molds gently on the counter to release air bubbles, then insert the popsicle sticks. This recipe makes about 10 popsicles.
Freeze: Freeze for at least 5 hours or overnight, until completely firm.
Peanut Butter Shell: Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the peanut butter and coconut oil in 20-second intervals, stirring until smooth. Dip the tops of the frozen popsicles into the peanut butter mixture and sprinkle with crushed peanuts or drizzle with chocolate if desired. Place on the baking sheet and freeze for 30 minutes to set.
Chocolate Shell: Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring until smooth. Dip the tops of the popsicles into the melted chocolate and add crushed peanuts or dried banana slices if desired. Place on the baking sheet and freeze for 30 minutes to set.
Store leftover popsicles in an airtight container in the freezer for up to 2 weeks.

Notes

Use ripe bananas: Bananas with brown spots work best because they are sweeter and blend into a smoother, creamier popsicle.

Blend until smooth: Make sure the banana mixture is completely smooth before pouring it into molds so the popsicles freeze with a creamy texture.

Freeze fully: Let the popsicles freeze for at least 4–6 hours, or overnight, so they hold their shape.

Removing from molds: If the popsicles are stuck, run the outside of the molds under warm water for 10–15 seconds to help release them.

Storage: Store popsicles in an airtight container in the freezer for up to 2 weeks. Wrap individually if removing from molds to help prevent freezer burn.

Nutrition

Course Dessert, Snack

Cuisine American

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