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!
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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.
Peanut Butter Banana Popsicles
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.
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Reader Feedback: What’s your favorite ice pop flavor?
yum!!!
These look great! I can’t wait to try them.
Ok, now I need to figure out where I can get an ice pop mold!
I ordered mine on Amazon: http://amzn.to/19jG7su
We got ours at Meijer store. The grocery store had them too.
I got an ice pop mold for $1.50 at Daiso, a Japanese dollar store. There are only four molds, so I had to reduce the amounts of ingredients by simply splitting it in half. I haven’t made them yet, but decided to do two pops with the regular recipe, and adding cocoa powder to the last two. I can’t wait to try them!
Sounds fabulous! As someone who has been dealing with cancer, I will substitute the almond butter for the peanut butter. I have read that peanuts carry a mold that can produce carcinogenic aflaoxins that enter the liver and block a very important tumor-suppressor gene. I will also substitute stevia for the honey as sugars feed cancer. I have several ripe bananas right now and I will try out this recipe with them. Thank you for your ingenuity in the kitchen.
Haysie- Your note caught my eye. First, I love that you are on top of how food is impacting your body’s ability to fight cancer! I wish more people were making the sugar choice you are making. Second, are you familiar with Hopefulls? The company was inspired by a cancer patient’s food journey and is based around frozen “meal” pops. I thought you might enjoy their recipes, though some you may wish to adapt since they aren’t strictly for cancer situations. You can find them here: http://www.thehopefullcompany.com/ Praying for your health! Katie
THANK YOU for the “getting the pops out” trick. I had no idea how it’s done!
Can’t wait to try this one!
These looks so yummy! I absolutely love peanut butter and bananas together! 🙂
These look & sound really yummy! Thank you for sharing!
These look delicious!! I will be making these as soon as we are done eating up the mixed fruit pops I just made tonight.
Do you have a recipe for these mixed-fruit pops? They sound delicious.
This looks fantastic. I’m on it today!
I make banana ice cream variations almost every day-its the best! 🙂
I am totally making these today!! My kids will love them (me, too, I’m not gonna lie, lol). I really want to make a vegan/raw orange cream ice pop!! Then, I’d be a happy camper all summer long 🙂 Thanks for this recipe!!!
Definitely need to buy some Popsicle molds now!
I got an ice pop mold for $1.50 at Daiso, a Japanese dollar store. There are only four molds, so I had to reduce the amounts of ingredients by simply splitting it in half. I haven’t made them yet, but decided to do two pops with the regular recipe, and adding cocoa powder to the last two. I can’t wait to try them!
Heavenly! Can’t wait to try this one. Thanks again Meagan for yet another absolutely delicious recipe. You’re awesome!
Oh my goodness these look delicious. Will have to make these ASAP. Thanks for sharing!
Where did you get those cute popsicle molds?! This recipe looks so good! I love all of your recipes! !
I ordered mine from Amazon! http://amzn.to/19jG7su
Yes, please post where you got that particular mold! Thanks!
Here you go! http://amzn.to/19jG7su
These look delish!! I would love to make homemade popsicles but can’t get past using plastic molds. Have you seen any other options on the market?
I need to order some popsicle molds! Those look so good now that the weather is getting warmer :).
Went to the Dollar store and bought the popsicle molds. Can’t wait to try this recipe. Since I don’t do dairy I’m hoping for that creaminess.
Mmmm sound delicous! I was wondering if it is ok to freeze the pops overnight? Thanks can’t wait to make them.
Yes, definitely!
These were amazing. I didn’t add any honey but added a dash of cinnamon to bring out more of the natural sweetness. SOOO good!!!
these were to die for… a hit for my two kids as well
Looks great!
WOW…I thought this would be just another popsicle, but they were DELICIOUS! Not too hard or too soft..right on the money. =) Someone said they (almost) had a caramel flavor. Excellent…will def make these often this Summer. =) TFS!
I’m making these with my nephew right now. He’s so excited to try them! I’ll let you know what he thinks when it comes to eating time. 😛
Made these but poured the batter into silicone ice cube molds, freaking AWESOME! I’ve also been using a lot of your recipes for smoothies and love them all. Thank you, Lou.
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!
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.
Maybe you didn’t add enough honey. It’s hard to taste the sweetness from some frozen desserts, especially if there’s not enough sugar in them.
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!!!!!
Looks and sounds delish and easy!! Cannot wait to make! Thanks so much for sharing.
Gonna try this..
I used white chocolate peanut butter MMMM so yummy! :)~
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!
I’m allergic to bananas do you have another recipe that doesn’t use them?
Thanks
I’m afraid you’ll have to find a peanut-butter ice pop recipe with milk, because in this recipe bananas were used instead of milk to keep the pops creamy.
Have you ever weighed the bananas? I just know they can vary greatly in size (even large ones) and if you gave a total weight, I could make sure I get the right consistency the first time I make it. Thanks!
I didn’t own a food scale when I wrote this recipe years ago, but it is VERY forgiving. As long as the popsicle “batter” tastes good to you before you freeze it, it will work! When I have the chance to make these again, I’ll get out my scale. 🙂
I found myself with a big bunch of bananas that all decided to get ultra-ripe over night. I had to use them up right away and didn’t want to use the oven, it’s too hot already! I only had cashew butter and maple syrup, so I substituted those for the peanut butter and honey. My bananas had a bit of the too-ripe flavor so I use 1 whole teaspoon of vanilla. They came out so good and I can’t wait for another batch of bananas to get ripe to make these again! I have honey and peanut butter on the way for next time! 😀
Soooo creamy and just sweet enough. Maybe next time I’ll add coconut flakes and cinnamon 🙂
Thanks for the great recipe, Megan! Love how easy these are to make and best part – the yummy frozen treat taste! Swapped out the almond milk for nonfat greek yogurt for protein boost and one fresh medjool date (pitted) for added natural sweetness and potassium. This is my new go-to recipe for a creamy summer popsicle!
These are delicious and mega-creamy! Homemade Popsicles usually never turn out well for me, but this one was perfect. I used cow milk and sweetened peanut butter, so I didn’t have to add any honey.
Before I had the molds I made these in an old cool whip container and they came out just fine for scooping. If you melt chocolate chips with coconut oil it makes a hard shell topping.
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.
These are pretty good. I added more honey to taste. Next time I think I will try using the batter as a pudding.
Can I use whole milk instead of almond milk?