Frozen Banana Yogurt Pops
4 h 10 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
Creamy, tangy, and naturally sweet, these frozen banana yogurt pops are the high-protein, no-nonsense treat I stash in the freezer for hot days, after-school munchies, or a lighter dessert.
Blend ripe bananas with vanilla Greek yogurt, a touch of honey, and sprinkles if you want smiles, then freeze for a cold pop that tastes like soft serve without turning on the oven.
Ingredients (6 servings)
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Ingredients:
- 3 ripe bananas bananas 3 ct ripe
- 1½ cups vanilla whole-milk Greek yogurt vanilla whole-milk Greek yogurt 12.5 oz
- ¾ tsp vanilla extract pure vanilla extract 0.75 tsp
- 1½ Tbsp honey (optional) honey 1.11 oz
- ⅓ cup rainbow sprinkles (optional, for topping) rainbow sprinkles 1.74 oz
- 6 popsicle sticks popsicle sticks 6 ct
How to Make Frozen Banana Yogurt Pops
-
Pick ripe bananas and set up
Choose bananas with lots of brown freckles for maximum sweetness and banana flavor.
Set out your popsicle mold and sticks, and clear a flat spot in the freezer so you are not playing Tetris later.
-
Blend the base
Add peeled bananas, vanilla Greek yogurt, vanilla extract, and honey to a blender or food processor.
Add a small pinch of fine salt to wake up the flavors.
Blend until totally smooth, scraping the sides once so there are no chunky surprise bits.
-
Taste and adjust
Taste the mixture and add a touch more honey if your bananas were shy on sweetness.
If the mixture seems too thick to pour, loosen it with 1 to 2 tablespoons milk or water so it flows but still coats a spoon.
-
Load the molds
Sprinkle a few rainbow sprinkles into the bottoms and sides of the molds so they show on the edges.
Pour in the banana yogurt mixture, leaving about 1/4 inch at the top for expansion.
Tap the mold firmly on the counter to pop air bubbles for a smoother texture.
-
Add sticks and freeze
Insert popsicle sticks straight and centered so they stand up like soldiers.
Freeze until solid, 4 to 6 hours, or overnight if you are patient.
-
Unmold and finish
Run warm water over the outside of the mold for 10 to 15 seconds, then wiggle the sticks gently to release.
If you want a chocolate shell, melt 3 ounces dark chocolate with 1 teaspoon coconut oil, dip the pops quickly, and hit them with a few extra sprinkles before the shell sets.
Substitutions
- Vanilla Greek yogurt -> Vanilla coconut yogurt
- Swap 1:1 for a dairy-free pop with a subtle coconut vibe; to keep the texture creamy, add 1 tablespoon cashew or almond butter to mimic the richness of Greek yogurt.
- Honey -> Maple syrup or agave
- Use the same amount for gentle sweetness; maple adds warm caramel notes while agave keeps the flavor neutral and the texture slightly softer.
- Rainbow sprinkles -> Crushed freeze-dried fruit or naturally colored sprinkles
- Crushed freeze-dried strawberries, mango, or blueberries give bright color, a tart pop, and no risk of color bleed, while keeping that confetti look.
Tips
- Use spotty bananas
- The more speckles, the sweeter and more banana-forward the pop, which lets you use less added sweetener without sacrificing flavor.
- Fight iciness with solids
- Greek yogurt, ripe bananas, and a little syrup all reduce free water, which prevents ice crystals and keeps the pops creamy.
- Swirl like a pro
- Layer the mixture with a spoonful of plain yogurt, then drag a skewer once or twice for a clean ripple instead of a muddy mix.
- No mold, no problem
- Use 3-ounce paper cups covered with foil, poke the stick through the foil to hold it centered, and peel the cup off to serve.
- Clean release method
- Count to ten under warm running water while rotating the mold, then gently twist before pulling to avoid cracking the pop.
- Stash smart
- After unmolding, wrap each pop in parchment and store in a zip bag so they do not taste like freezer perfume and stay frost-free.
Nutrition Facts *
| Energy | 115 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 2 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my pops icy instead of creamy?
- Too much water and not enough solids will do that; stick with Greek yogurt, very ripe bananas, and a touch of honey or syrup, and avoid adding extra liquid beyond a tablespoon or two.
- Can I use regular yogurt instead of Greek?
- Yes, but drain it in a sieve lined with a paper towel for 30 minutes to thicken, or add an extra half banana to balance the extra moisture.
- I do not have a blender, now what?
- Mash the bananas to a smooth puree with a fork, whisk in the yogurt, vanilla, and honey until silky, and strain if you want an ultra-smooth finish.
- Do sprinkles bleed color in the mix?
- Nonpareils can bleed, so use jimmies or add sprinkles only to the mold walls and the tops after dipping so the colors stay clean.
- How long do these keep in the freezer?
- Up to one month tightly wrapped; after that they are still safe, but the texture and flavor start to fade.
- Is honey safe for toddlers?
- Skip honey for kids under 1 year and sweeten with ripe bananas only or a splash of maple syrup for older kids.
Serving Suggestions
For grown-up energy, dip the pops in dark chocolate and sprinkle with flaky salt or crushed espresso beans, which adds crunch and a hint of bitterness to balance the banana sweetness.
For a tropical twist, roll the just-dipped pops in toasted coconut or crushed roasted peanuts and serve with iced mint tea or cold brew for a backyard cool-down that actually hits the spot.
More pairings:
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