Blend ripe bananas into the most flavorful and creamy Banana Popsicles with this super simple method. You’ll find a base recipe, plus six variations to change up the flavor as you like.
Banana Popsicles
I am a huge fan of popsicles as both dessert and snack, and this banana flavor is as easy as it is delicious. It has intense banana flavor, a really creamy texture, and the base recipe has just two simple ingredients in the base recipe.
You can make these without added sugars, vary the flavor as you like, and full-size or mini popsicles.
These are great for teething, hydration, and soothing a sore throats. They’re also just a really great toddler snack (or adult snack!) when the weather is warm…or you just want a popsicle.
Ingredients You Need
To make this recipe, here’s a look at what you’ll need:
- Bananas: You want them to be very, very ripe with a lot of brown spots for the best flavor and natural sweetness.
- Yogurt: I prefer this recipe with Greek yogurt for extra creaminess, but you can use regular yogurt if that’s what you have. It also works with either plan or vanilla yogurt.
- Optional flavors: You can add cocoa powder, cinnamon, strawberries, mango, spinach, or peanut butter to vary the flavor of these popsicles as you like.
Step-by-Step Instructions
Here’s how to make these popsicles so you know what to expect. Scroll down to the end of this post for the full information.
- Peel the banana. Add the banana and yogurt to a blender. Blend very smooth, starting on low and working up to high.
- Taste and adjust sweetness with a little honey or maple syrup if needed. It may depend on how sweet your fruit is and if you use plain or vanilla yogurt. Add any optional flavorings as desired.
- Pour into freezer-pop molds.
- Freeze for 4-6 hours or until firm.
TIP: You can serve, or transfer the popsicles to a freezer bag and store for up to 3 months.
Frequently Asked Questions
This Banana Popsicle recipe does not contain milk as a separate ingredient, but it contains yogurt which is made from milk.
Transfer frozen popsicles to a freezer bag, remove as much air as possible, and freeze. The less air around the popsicles, the less chance for ice crystals to form.
We love the Zoku brand of popsicle mold since it’s reliably easy to get the frozen popsicles out of the mold—in every shape mold they make. Find my full post on Popsicle Molds so you can choose the right one for your family.
Fresh Banana Popsicles
You can also freeze whole bananas as popsicles for another way to vary this idea. We love them covered in chocolate and sprinkles!
This Chocolate Covered Banana Pop recipe is so yummy, too.
Product we love
Zoku Popsicle Mini Mold
This classic pop mold is always easy to use and clean.
How to Store
To save space when storing popsicles in the freezer, remove from the base of the mold once frozen and store in a zip-top freezer bag for up to 3 months.
Best Tips for Success
- To serve from the freezer, let sit at room temperature for 5-10 minutes so they soften a little. That will help the texture be very creamy.
- The mixture works as a smoothie straight out of the blender.
- Dairy-free: Use a nondairy yogurt.
- Choose the base banana popsicle recipe or a flavor variation.
- Using yogurt with fat (such as whole-milk or even low-fat, as opposed to fat-free) will have more creaminess.
Related Recipes
I’d love to hear your feedback on this post, so rate and comment below to share.
Favorite Banana Popsicles
Ingredients
Base Banana Popsicles
- 2 cups sliced banana (use very ripe banana for best flavor)
- 1 cup plain whole milk Greek yogurt
- 2 teaspoons maple syrup (or honey; optional to taste)
Peanut Butter Banana Popsicles, add:
- 1 tablespoon creamy peanut butter
Cocoa Banana Popsicles, add:
- 1 tablespoon cocoa powder
Cinnamon Banana Popsicles, add:
- ½ teaspoon cinnamon
Strawberry Banana Popsicles, add:
- ½ cup strawberries
Mango Banana Popsicles, add:
- ½ cup mango
Instructions
- Add the banana and yogurt to a blender. Blend very smooth, starting on low and working up to high.
- Taste and adjust sweetness with a little honey or maple syrup if needed. Add any optional flavorings as desired.
- Pour into freezer pop molds and freeze for 4-6 hours or until firm.
Notes
- To save space when storing popsicles in the freezer, remove from the base of the mold once frozen and store in a zip-top freezer bag for up to 3 months..
- The mixture works as a smoothie straight out of the blender.
- Dairy-free: Use a nondairy yogurt.
- Choose the base banana popsicle recipe or a flavor variation.
- Using yogurt with fat (such as whole-milk or even low-fat, as opposed to fat-free) will have more creaminess.
I don’t have a blender. Dumb question, Can these be made with a mixer or food processor?
You can use a food processor instead, sure.
Can I thaw frozen bananas for this?
Sure
Can i use milk instead of yogurt?
They will freeze much more solid with milk, so if you do that, I would reduce the amount to maybe just 1/4 cup.