Peanut Butter Banana Popsicles are an easy way to satisfy your sweet tooth without refined sugar. Make a batch the next time you have ripe bananas on hand!
In case you didn’t know, freezing bananas gives them a creamy, ice-cream-like texture. Because of this, frozen bananas can turn into all sorts of healthy desserts!
I started making these when I had a toddler and wanted to offer a refined sugar-free treat. But we still make these now that my kids are older, too!
Ingredients You’ll Need
This recipe is naturally dairy-free when you use almond milk or oat milk, but you can use any other liquid you like for blending. Paired with creamy peanut butter, these popsicles make the perfect snack for kids or adults!
Honey adds a touch of extra sweetness since the sweet flavor of bananas will mellow as they chill. For a vegan recipe, use maple syrup or agave as the sweetener instead.
You can also decorate these banana pops with sprinkles, chocolate chips, or any other add-ins you love.
How to Make Banana Popsicles
In a high-speed blender, combine the milk, bananas, peanut butter, honey, vanilla extract, and salt. Secure the lid and blend until smooth.
Stir the mixture to make sure you didn’t miss any banana chunks.
Once the banana mixture is smooth, pour it into your favorite popsicle molds (affiliate link). Depending on the size of your bananas and your mold, you should get about 10 ice pops from this recipe.
Insert the popsicle sticks, if necessary, then place the mold on a flat shelf in your freezer.
Popsicles usually need to chill for 4 to 6 hours, so it’s ideal if you can make these the night before you plan on serving them.
To release the frozen popsicles, run the bottom of your popsicle mold under warm running water for 20 to 40 seconds. This should be enough to loosen the popsicles.
Enjoy right away for a creamy texture similar to ice cream!
storage Tip
The remaining popsicles can be kept in their mold in the freezer for up to 3 months. Or, remove them from the mold and store them in an airtight container to preserve their flavor.
Looking for more frozen desserts? Try Coffee Ice Cream, Banana Ice Cream, Frozen Banana Bites, or Vegan Strawberry Ice Cream.
3 large bananas (or 4 small ones)½ cup natural peanut butter1 cup milk of choice1 tablespoon honey½ teaspoon vanilla extract¼ teaspoon fine sea salt (see notes)
Peel the bananas and add them to the blender, along with the peanut butter, milk, honey, vanilla, and salt. Secure the lid and blend until very smooth. Stir the mixture to make sure no banana chunks were missed during the blending process. Pour the batter into your popsicle mold. (affiliate link) The number of popsicles you end up making may vary, depending on the size of your molds. Place a popsicle stick in the middle of each mold, and freeze for at least 4 hours, or until solid.To remove the frozen popsicles, run the bottom side of the popsicle molds under hot running water for 20 seconds. They should pop right out! Store in a sealed container in the freezer until ready to serve.
Nutrition information is for 1 of 10 popsicles made with regular milk. This information is automatically calculated and is just an estimate, not a guarantee.
Salt note: The added salt is only necessary if you’re using unsalted peanut butter. The peanut butter I tested this recipe with has only peanuts on the ingredient label, so there’s no added sugar or oil.
Update Note: This recipe was updated in July 2024 to add an extra 1/2 cup of milk. This gives you 10 popsicles, rather than 8, and improves their texture! (I find they are easier to remove from the popsicle mold this way, too.) If you prefer the original recipe, simply use 1/2 cup of milk instead.
Calories: 135kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 256mg | Fiber: 2g | Sugar: 9g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 0.3mg
If you enjoy these homemade popsicles, please leave a comment and star rating below letting me know how you like them.
