Peanut Butter & Banana Ice Pops

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 5 hours & 10 minutes
  • Portion size 10 servings



In blender, purée ripe bananas, fat-free plain Greek yogurt and creamy peanut butter until smooth. Pour mixture into ice pop moulds, leaving 1/4-inch space at top; insert ice pop stick into centre of each mould. Freeze until firm, about 5 hours. When ready to serve, run moulds briefly under lukewarm water to release ice pops. Dip the tip of each ice pop melted semi-sweet chocolate, then into chopped honey-roasted peanuts. 


Ice Pop How-To

• Add sugar: Adding some sugar to the ice pops mixture yields a creamier, tastier final result. Fruits that are naturally mushy (bananas, mangos, avocados and peaches) are perfect for achieving a velvety texture.

• It’s important to leave 1⁄4-inch space at the top of the ice pop mould. When the mixture freezes, it grows in volume—and you don’t want your ice pops to overflow or ruin their shape.

• Place ice pops at the back of the freezer, where it’s colder, to avoid ice crystals forming.

Nutritional facts PER ICE POP: about

  • Calories 180
  • Total fat 10 g
  • Saturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 55 mg
  • Total carbohydrate 18 g
  • Fibre 2 g
  • Protein 6 g
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Baking & Desserts

Peanut Butter & Banana Ice Pops