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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! 

banana popsicle held up with a bite taken out of it.

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. 

bananas, milk, vanilla, peanut butter, honey, and salt on a marble surface.

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. 

bananas and peanut butter blended together to make a popsicle mixture.

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. 

banana mixture added to a popsicle mold with sticks.

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.

banana popsicles on a parchment lined plate.

Frequently Asked Questions

Can I make other flavors?

Yes, of course! You can turn any smoothie recipe into a popsicle. Try using my Chocolate Peanut Butter Banana Smoothie for a cocoa powder variation. Or try this Strawberry Mango Smoothie or Pineapple Smoothie for a tropical flavor made with coconut milk. You can also replace one of the bananas with peaches or add a touch of cinnamon for more flavor.

How can I add more protein?

Use vanilla yogurt (or Greek yogurt) instead of milk for a more filling treat. Be sure to taste the mixture before pouring it into the molds. You can always add extra sweetener, if needed. 

Do I have to add peanut butter?

The nut butter adds creaminess to this recipe, but almond butter or sunflower seed butter would work similarly. 

Can I add a chocolate topping?

Yes, check out my vegan ice cream bars for guidance. You’ll need to place the homemade banana popsicles on a lined baking sheet and coat them in a mixture of melted chocolate and coconut oil. Or make your own chocolate coating using that recipe. 

Looking for more frozen desserts? Try Coffee Ice Cream, Banana Ice Cream, Frozen Banana Bites, or Vegan Strawberry Ice Cream.

banana popsicle held up with a bite taken out of it.

Banana Popsicles Recipe

4.94 from 16 votes
Banana Popsicles are the perfect dessert to make when you have ripe bananas to use up. Paired with peanut butter and a touch of honey, they taste better than store-bought ice pops!
prep10 mins cook0 mins Freeze Time:4 hrs total4 hrs 10 mins
Servings:10

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 information is for 1 of 10 popsicles made with regular milk. This information is automatically calculated and is just an estimate, not a guarantee.
Salt note: The added salt is only necessary if you’re using unsalted peanut butter. The peanut butter I tested this recipe with has only peanuts on the ingredient label, so there’s no added sugar or oil.
Update Note: This recipe was updated in July 2024 to add an extra 1/2 cup of milk. This gives you 10 popsicles, rather than 8, and improves their texture! (I find they are easier to remove from the popsicle mold this way, too.) If you prefer the original recipe, simply use 1/2 cup of milk instead.

Nutrition

Calories: 135kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 70mg | Potassium: 256mg | Fiber: 2g | Sugar: 9g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 0.3mg
Course: Dessert
Cuisine: American
Keyword: banana popsicles

If you enjoy these homemade popsicles, please leave a comment and star rating below letting me know how you like them.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

    1. Yes, the milk doesn’t matter for this recipe, so you could even just use water. The creaminess comes from the combination of bananas and peanut butter.

  1. Omg! These were the best peanut butter popsicles ever! I ended up using 1 cup of almond milk to get my bananas to blend as they were frozen. I was afraid all that milk would make them icy, but they were creamy and delicious! You would never know they were not made with ice cream. And I love the fact that this uses simple ingedients I always have on hand. Thank you for the recipe!

  2. These are pretty good. I added more honey to taste. Next time I think I will try using the batter as a pudding.

  3. 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.