Peanut Butter Banana Ice Pops

These ice pops are a cold, creamy treat.

peanut butter banana ice pops

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.

making peanut butter banana ice pops

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.

frozen peanut butter banana ice pops

4.89 from 9 votes
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Peanut Butter Banana Popsicles
Prep Time
10 mins
Total Time
10 mins
 

A cold and creamy treat, featuring bananas instead of dairy.

Course: Dessert
Servings: 8
Calories: 145 kcal
Author: Detoxinista.com
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
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

*Note: The salt is only necessary if you're using unsalted peanut butter.

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?

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Comments

Judy

I substituted coconut milk for the almond milk and it was delicious!! Very creamy! Thank you so much for a recipe that tastes so much like ice cream!

ilce

Sorry but I could not stomach these, made them to the recipe and they tasted like frozen bran on a stick. Most unpleasant taste. Way to much fibre from the bananas for a Popsicle.

Deb

just popped these in the freezer and can’t wait to try them…. my boys were dipping spoons into it and begging to eat it NOW!!!!!

Melissa Green

Looks and sounds delish and easy!! Cannot wait to make! Thanks so much for sharing.

Allison Cook

Gonna try this..

Gensley

I used white chocolate peanut butter MMMM so yummy! :)~

Alysha

Hi! I tried this recipe and I loved it. It was creamy, and not overly sweet. Instead of doing 1/2 cup almond milk, I added 1/4 cup almond milk and 1/4 cup whole milk as an experiment and it turned out pretty well. Would definitely recommend this!

shirley

I’m allergic to bananas do you have another recipe that doesn’t use them?
Thanks

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