banana popsicles

Banana Pudding Pops taste just like creamy banana pudding on ice! They're loaded with fresh bananas, real cream, and crunchy vanilla wafers for a decadent frozen treat.

Banana Pudding Pops

box 5.1. oz INSTANT vanilla pudding mix

half and half cream

sour cream vanilla yogurt

bananas

vanilla wafers

Prepare the popsicle mold (ad) by spraying lightly with cooking spray.

Make pudding by pouring half and half cream into a large bowl. Add pudding mix and whisk until thickened.

Add sour cream or yogurt, then fold in crushed vanilla wafers. Slice one banana into the mix. Mash the other banana into pudding and whisk everything together.

Spoon banana pudding into popsicle mold and close with lid. Insert popsicle sticks into the middle of each mold.

Freeze mold for at least 4 hours for best results, preferably overnight.

When pops are solid, rinse mold with warm water for 10 seconds. Wiggle them from side to side and they should slide out when tugging on the stick.

Serve popsicles immediately or store in plastic sandwich bags in the freezer.

Creamy banana pudding popsicles are easy to make with only 3 ingredients: banana pudding, vanilla wafers, and frozen bananas.

Banana Pudding Popsicles

banana pudding

banana (about 2 bananas)

Place 1-2 banana slices into each popsicle mold. Fill the mold halfway with banana pudding, using a spoon to push it down around the banana slices as needed.

Add 1-2 more banana slices, more pudding, and finish off with a sprinkle of vanilla wafer crumbles.

Place the lid on the mold, insert popsicle sticks, and freeze until solid (6-8 hours).

These Chocolate Covered Banana Pops are the perfect 3-ingredient summer treat! A healthy &amp; wholesome snack for both kids and adults.

Chocolate Covered Banana Pops

bananas (should have some spots, but still be firm)

(225 g) chopped high-quality vegan chocolate*

refined coconut oil*

peanuts,

Prep

Line a baking sheet with parchment paper. Peel the bananas, cut them in half, and insert a popsicle stick or wooden skewer into the cut side of each half. Place the bananas on the baking sheet with space in between them, and freeze for at least 4 hours, or up to 2 days in advance. After 2 days, the bananas start to get a little icy with no coating.

Melt the Chocolate: 

use either a double boiler or the microwave to melt the chocolate:

Double-Boiler – fill a sauce pan with 1-2″ of water, then place a glass bowl over the top. Bring the water to a simmer over high-heat, then reduce the heat to medium-low. While the water is warming, add the chocolate and coconut oil to the glass bowl. Use a clean and dry spatula to stir frequently, until the chocolate is around 80% melted. Then, carefully remove the bowl from the pot. Stir with the spatula until completely melted.

Dunk + Decorate: 

Remove the bananas from the freezer once the chocolate has fully melted. Hold each banana over the bowl of melted chocolate and use a large spoon or soup ladle to pour the chocolate over each side of the banana. Hold the banana upside down over the bowl for a few seconds afterwards, to let any extra chocolate drip off. Return the banana to the parchment paper and repeat with the remaining bananas. (Note: I recommend pouring the chocolate over the bananas instead of dunking because it keeps the temperature of the unused melted chocolate higher, meaning it won&#8217;t start to thicken on you as you work. If you dunk a frozen banana into the bowl of chocolate, it will start to cool and harden).

Serve: 

serve immediately, or store in the freezer until you are ready to enjoy. Once the chocolate has hardened, the banana pops can be stored in a freezer-safe bag for up to two weeks.

These Peanut Butter Banana Popsicles are a sweet &amp; refreshing treat! Made with only 4 healthy ingredients, they'll keep you cool without weighing you down.

Peanut Butter Banana Popsicles

bananas*

peanut butter

unsweetened non-dairy milk

syrup,

tsp vanilla extract (optional)

Add all ingredients to a high-speed blender and process until smooth. Taste the batter and add any extra maple syrup if necessary (note that the popsicles will taste much less sweet once frozen).

Pour the blended mixture into your popsicle mold, leaving a little room at the top of each mold to allow the liquid to expand. Place in the freezer for at least 6 hours, preferably overnight.

Let the popsicles sit at room temperature for 5-10 minutes before you remove them from the mold. It also helps to carefully run some room temperature water around the outside of the mold, to soften the outermost layer of the popsicle. Leftovers will keep in a freezer-safe bag or container for up to one month

Top 4 banana popsicles recipes from across the web

The most viewed banana popsicles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Pudding Pops

Banana Pudding Popsicles

Chocolate Covered Banana Pops

Peanut Butter Banana Popsicles

Top 4 banana popsicles recipes from across the web

The most viewed banana popsicles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Pudding Pops

Banana Pudding Popsicles

Chocolate Covered Banana Pops

Peanut Butter Banana Popsicles

The most viewed banana popsicles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine