This post may contain affiliate links. Please read my disclosure and privacy policy.
These ice pops are a cold, creamy treat.
Featuring just a handful of all-natural ingredients, they taste surprisingly rich and decadent!
Bananas are loaded with vitamin B6 and iron, which can aid in weight loss, strengthen the nervous system, improve mood and reduce PMS symptoms. Thanks to their high potassium content, bananas are also officially recognized by the FDA as being able to lower blood pressure, and protect against heart attack and stroke.
The fact that they become ice-cream-like when frozen is just icing on the cake!
—
Peanut Butter Banana Popsicles
makes 8 servings
Ingredients:
3 large ripe bananas (or 4 small)
1/2 cup organic peanut butter
1/2 cup almond milk, or water
1 tablespoon honey
1/2 teaspoon vanilla extract
1/4 teaspoon Himalayan salt*
*Note: The salt is only necessary if you’re using unsalted peanut butter.
Directions:
Combine all of the ingredients in a blender, and blend until very smooth and creamy. Adjust sweetness to taste, if necessary, keeping in mind that the frozen version will taste less-sweet than the batter.
Pour the batter into 8 ice pop molds (this may vary, depending on the size of your molds), place a stick in the middle of each mold, and freeze for at least 6 hours, or until solid.
To remove the frozen ice pops, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out!
Store in a sealed container in the freezer until ready to serve.
Ingredients
- 3 large bananas (or 4 small)
- 1/2 cup organic peanut butter
- 1/2 cup almond milk , or water
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Himalayan salt
Instructions
- Combine all of the ingredients in a blender, and blend until very smooth and creamy. Adjust sweetness to taste, if necessary, keeping in mind that the frozen popsicles will taste less-sweet than the room-temperature batter.
- Pour the batter into 8 popsicle molds (this may vary, depending on the size of your molds), place a stick in the middle of each mold, and freeze for at least 6 hours, or until solid.
- To remove the frozen popsicles, I like to fill my kitchen sink with hot water and submerge the molds for about 20 seconds to loosen. They should pop right out! Store in a sealed container in the freezer until ready to serve.
Notes
Nutrition
Calories per popsicle: 145, Fat: 8g, Carbohydrates: 15g, Fiber: 2g, Protein: 4g
Enjoy!
Substitution Notes:
- If you don’t care for peanuts, feel free to use almond butter, sunflower butter or another nut butter of choice.
- For a chocolate version, add two tablespoons of cocoa powder.
- For an extra-special treat, try adding in a handful of dark chocolate chips, dried fruit, or a swirl of fruit preserves.
—
Reader Feedback: What’s your favorite ice pop flavor?
Omg! These were the best peanut butter popsicles ever! I ended up using 1 cup of almond milk to get my bananas to blend as they were frozen. I was afraid all that milk would make them icy, but they were creamy and delicious! You would never know they were not made with ice cream. And I love the fact that this uses simple ingedients I always have on hand. Thank you for the recipe!
Can I use whole milk instead of almond milk?
These are pretty good. I added more honey to taste. Next time I think I will try using the batter as a pudding.
My grandchildren love these. In fact, youngest grandson asked that I make these for his birthday in lieu of the usual cookies. Thanks for the recipe.