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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.
Ingredients
- 3 large bananas (or 4 small ones)
- ½ cup natural peanut butter
- 1 cup milk of choice
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt (see notes)
Instructions
- 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.
Notes
Nutrition
If you enjoy these homemade popsicles, please leave a comment and star rating below letting me know how you like them.
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.
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.
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!
Soooo creamy and just sweet enough. Maybe next time I’ll add coconut flakes and cinnamon 🙂
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! 😀
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’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.
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 used white chocolate peanut butter MMMM so yummy! :)~
Gonna try this..