Banana Popsicle Recipes

BANANA POPS

Steps:

• Place the chocolate chips into a microwave-safe bowl, and microwave on Low until the chips barely melt, about 2 minutes. Stir the melted chips smooth. Place the sprinkles and chopped walnuts into separate shallow bowls.
• Dip each banana half in melted chocolate, then roll in candy sprinkles and chopped nuts. Place the coated bananas on waxed paper, and freeze until the chocolate hardens, about 5 minutes.

BANANA POPSICLES

Steps:

• Blend: Combine all ingredients in a blender until smooth, adding optional ingredients as desired.
• Freeze: Pour into molds, leaving a little space at the top for them to expand. Insert sticks and freeze until hard (at least 4 hours).
• Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

BANANA POPSICLES

Steps:

• Place all of the ingredients in a blender and puree on medium speed until completely smooth.
• Divide the mixture evenly between popsicle molds and insert popsicle sticks. Freeze for 4 to 5 hours before serving.

CHOCOLATE COVERED BANANA POPS

Steps:

• Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
• Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

BANANA POPSICLES

Steps:

• Gather the ingredients.
• In a blender or food processor, combine the banana, milk, confectioners' sugar, and vanilla extract.
• Pour the banana mixture into two popsicle molds .
• Cover and place the popsicle molds on a rimmed sheet so the popsicles stay level in the freezer. Freeze until set, at least 4 hours. When ready to serve, unmold from the popsicle molds and enjoy.

BANANA POPSICLE

Steps:

• Pour Vanilla Vodka and Banana Liqueur over ice in a shaker adding equal parts of orange juice and pineapple juice to the spirits.
• Shake and strain over ice cubes into a collins glass.

CREAMY BANANA POPS

Steps:

• In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated.
• Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately.

CHOCOLATE BANANA POPS

Steps:

• Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.
• In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.

HEALTHY BANANA CHOCOLATE POPSICLES RECIPE

Steps:

• Combine all the ingredients in a blender or mixie jar.
• Blend until smooth and creamy.
• Adjust the sweetness if needed by adding more honey.
• Pour the mixture into popsicle molds and freeze overnight or until set.
• To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.

BANANA POPS

Steps:

• For each pop, insert posicle stick into bottom of one banana, burying 1/2 of stick.
• Wrap individually in plastic wrap.
• Freeze for minimum 6 hours.
• To serve, unwrap and eat like a popsicle.
• If desired, lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving.
• To combat dripping chocolate, hold the pop over the plate while eating.
• Frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks.

BANANA PUDDING POPSICLES

Steps:

• Mix pudding according to package directions. Stir in the bananas and ¾ cup Nilla wafers.
• In a separate bowl, beat the cream until stiff peaks form. Fold the whipped cream into the pudding mixture.
• Using a spoon, fill the popsicle mold. Sprinkle the openings with the remaining wafers.
• Cover and push popsicle sticks into mold.
• Freeze overnight or until completely frozen.
• To remove, dip the popsicle mold into warm water for 3 to 5 seconds before pushing the popsicles up from the bottom of the silicone mold.