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Banana popsicle being held up after it has been dipped in chocolate, rolled in crushed peanuts, and a bite taken out of it.

Banana Popsicles

Leanne Neill
A frozen treat made from bananas, and coconut milk which can be dipped in chocolate and rolled in your favourite nuts or sprinkles
Prep Time 10 minutes
Freeze time 7 hours
Total Time 7 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 popsicles

Equipment

  • 1 Popsicle Mold Mine makes 10 popsicles

Ingredients
  

  • 5-6 large bananas ripe and peel starting to brown
  • 1/2 cup coconut milk
  • 2 tablespoon maple syrup
  • 1 batch magic shell see link in blog
  • crushed slightly salty peanuts (optional)
  • sprinkles (optional)

Instructions
 

  • In a blender combine the 5 bananas, ½ cup coconut milk, and 2 tablespoons of sweetener of your choice see note 2.
  • Blend until smooth about 30 seconds.
  • Pour into popsicle molds leaving about a ¼ inch of space at the top to allow for expansion once frozen. Follow the instructions for your popsicle mold, but mine has a lid and then I place in the popsicle sticks.
  • Place popsicle mold into freezer for 7 hours or overnight.
  • To release popsicles, run under warm water and wiggle out.
  • You can dip the popsicles into the chocolate magic shell and then roll in crushed peanuts or sprinkles, or both! I won’t judge 😉. The magic shell hardens fairly quickly so working fast is key. I hold the banana popsicle in the magic shell and use a spoon to spoon more magic shell higher up the popsicle letting it drip back down into the cup, then I quickly move it to a plate of crushed nuts and roll it around. For sprinkles, I just used my hands to sprinkle them on the wet chocolate.
Keyword banana popsicle, Banana popsicles, chocolate banana popsicles