These easy chocolate banana popsicles are creamy and refreshing and have just 5 simple ingredients. This healthy treat is dairy-free, vegan, and refined sugar-free.
Is there any better way to cool down on hot summer days than with a fudgy popsicle? After you make them once, you'll want to always keep a stash of frozen banana slices in your freezer for when a chocolate craving strikes.
For more naturally sweetened chocolate desserts, check out date snickers, puppy chow bars, and homemade peanut butter m&m's.
Ingredients
- Ripe Bananas - You can use fresh or frozen (I went the frozen route for more of a whipped texture). Because most of the sweetness comes from the bananas, choose ones that are yellow with some brown spots. Just avoid using overly ripe bananas or green bananas as they'll affect the overall flavor and texture.
- Milk of choice - almond milk, oat milk, etc. If you like the taste of coconut, using canned full-fat coconut milk will make the popsicles even creamier.
- Unsweetened cocoa powder - you can also use cacao powder if you prefer a richer dark chocolate flavor.
- Maple syrup - a small amount helps to bring out the natural sweetness in the bananas and balance out the bitterness from the cocoa powder.
- Vanilla extract - enhances the chocolate flavor.
- Pinch of salt - to round out the flavors.
How to Make Chocolate Banana Popsicles
Step 1. Add all the ingredients to a food processor or blender and blend until completely smooth. If using frozen bananas, a food processor is easier and gives the popsicles more of a whipped texture. Transfer the popsicle mixture to a cup or bowl with a spout.
Step 2. Pour mixture into the popsicle molds and cover with the top. If using wooden popsicle sticks, freeze for 1 hour before inserting the sticks. This will help them stay in place. Otherwise, freeze the popsicles for at least 4 hours.
Step 3. To remove, run lukewarm (not hot) water over the molds until you can release the popsicles. Just make sure the water is only on the popsicle mold as you don't want it to seep inside.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these chocolate banana popsicles using what you already have? Here are some ideas...
- No maple syrup? - you can also use honey or coconut sugar.
- Add-ins - shredded coconut, nut butters such as natural peanut butter or almond butter, or frozen strawberries to make it more of a banana split flavor.
Frequently Asked Questions
You don't need popsicle molds to make popsicles. You can also use kitchen items such as small paper cups, a silicone ice cube tray, a parchment paper-lined loaf pan, or a lined muffin pan.
Pour the popsicle mixture into any of the above kitchen items, allow the popsicles to partially freeze, then insert a wooden popsicle stick or bamboo skewer before freezing completely. You can cover the tops with plastic wrap or aluminum foil. If using a loaf pan, space out the sticks, and then once frozen solid, slice them into individual servings.
Consume homemade popsicles within 2 months of making them.
More Dessert Recipes
Chocolate Banana Popsicles
Ingredients
- 3 ripe bananas, fresh or frozen
- ½ cup unsweetened milk of choice I used oat milk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Add all the ingredients to a food processor or blender and blend until completely smooth. If using frozen bananas, a food processor is easier and gives the popsicles more of a whipped texture. Transfer the popsicle mixture to a cup or bowl with a spout.
- Pour mixture into the popsicle molds and cover with the top. If using wooden popsicle sticks, freeze for 1 hour before inserting the sticks. This will help them stay in place. Otherwise, freeze the popsicles for at least 4 hours.
- To remove, run lukewarm (not hot) water over the molds until you can release the popsicles. Just make sure the water is only on the popsicle mold as you don't want it to seep inside.
Rate & Review