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–+ servings
Overhead photo showing creamy banana popsicles on a plate, two of which have been dipped in chocolate and rolled in chopped peanuts.

Banana Popsicles

Author Erin Dooner
Course Dessert
Cuisine American
Servings 10 popsicles
Prep Time 10 minutes
Total Time 8 hours 10 minutes
These banana popsicles are made with just a few simple ingredients you probably already have. They’re a healthy, nutritious treat loaded with potassium, protein, and probiotics from bananas and yogurt.

Ingredients

Popsicles:

  • 2 1/2 cups banana ripe but not overripe, 590 grams after peeling
  • 1 1/4 cups (300 grams) plain Greek yogurt or cashew/coconut milk yogurt for paleo/vegan, see notes
  • 1 teaspoon vanilla extract
  • pinch salt
  • 10 popsicle sticks

For decorating (this is enough for all 10):

  • 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate
  • 1 tablespoon (14 grams) coconut oil see notes
  • 3-4 tablespoons peanuts finely chopped

Instructions

Make the popsicles:

  • Blend peeled bananas, yogurt, vanilla and salt in a blender until well combined and no chunks of banana remain.
    2 1/2 cups banana, 1 1/4 cups (300 grams) plain Greek yogurt, 1 teaspoon vanilla extract, pinch salt
  • Pour into the 10 popsicle cavities. Mine were almost full.
  • Put on the lid and insert the popsicle sticks.
    10 popsicle sticks
  • Freeze for 8+ hours (or overnight).

Decorate:

  • Melt the chocolate. Add the chocolate, salt and coconut oil to a very small bowl and microwave at 50% power in 30-second increments, stirring after each one, until the chocolate is completely melted and smooth. Or you can use a small saucepan if that’s easier.
    1 cup (170 grams) semi-sweet chocolate chips, 1 tablespoon (14 grams) coconut oil
  • Dip a popsicle into the chocolate, using a silicone spatula to slather it on. Immediately sprinkle chopped peanuts on and all around the popsicle. The chocolate hardens almost immediately, so you have to work quickly.
    3-4 tablespoons peanuts
  • Freeze in an airtight container for up to 3 months.

Notes

  • For the bananas, I used 5 large bananas, which were 1015 grams total with peel and 590 grams without.
  • If you're paleo or vegan, make sure you use paleo or vegan yogurt.
  • I like refined coconut oil for the chocolate coating, but you can use unrefined coconut oil if you don’t mind coconut flavor.
  • This is the mold I used. It makes ten 3oz / 90ml treats approximately 3. 5" x 2" x 1" in size.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 183kcalCarbohydrates: 19gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 2mgSodium: 12mgPotassium: 294mgFiber: 3gSugar: 12gVitamin A: 34IUVitamin C: 3mgCalcium: 44mgIron: 1mgNet Carbs: 16
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤