Banana Popsicles - 1 ingredient, sugar free!

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These easy Banana Popsicles just need one ingredient to make cool, creamy pops! Plus there's lot of fun ideas to make them even more fun.

Prep Time10

Cook Time0

freezing time4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: popsicles

Calories: 81kcal

4 large bananas, mostly yellow with few black spots
Optional toppings: chocolate chips or chopped chocolate (if you're dairy-free, I like Enjoy Life! or Hu); plain yogurt (dairy-free/vegan if necessary); finely chopped toasted nuts; toasted unsweetened shredded coconut; crushed freeze-dried strawberries or raspberries

Peel the bananas and remove any stringy bits. Break them into chunks.
Add them to a large bowl. Use a fork to mash them until they seem to almost liquify and just have small lumps.
Or add them to a processor or blender and blend until smooth and creamy. You might need to stop and scrape down the sides and bottom of the processor bowl (chunks of banana can stick to the blades).
I've made them both by mashing with a fork and using a food processor. There wasn't a huge difference between the final products, but the fork method obviously took more work. Do what's right for you!
With your popsicle molds ready, pour the banana mixture into a large measuring glass (optional, but makes pouring into the molds easier). Place a small funnel over the first mold (again, helps with pouring) and pour in the banana mixture until the mold is almost full. Repeat with the remaining molds.
Freeze for at least 4 hours. When serving, you might need to run the molds under hot water for 5-10 seconds to loosen them.

Have a parchment-lined baking sheet ready and any toppings ready to go, if using.
For the chocolate: In a microwave, melt the chocolate chips or chopped chocolate in a microwave-safe bowl for 60-90 seconds, stirring every 30 seconds. Pour the chocolate into a bowl or drinking glass (wide enough to fit the pops).
For the yogurt: add yogurt to a bowl or drinking glass (wide enough to fit the pops).
Dip a pop in the melted chocolate or yogurt, place on the parchment-lined baking sheet and immediately sprinkle on the chopped nuts, coconut or freeze-dried fruit. If you wait even a few minutes, the chocolate or yogurt will freeze and harden and the toppings won't stick. Repeat with the remaining popsicles.
Once you've dipped and topped all the pops, enjoy immediately or place the baking sheet in the freezer to enjoy later.

Nutrition note: Nutrition totals do not include the toppings.

Can I add sweetener?

Sure. If you think the bananas won't be sweet enough, you can add honey, maple syrup or whatever sweetener you like.

Can I use non-plain yogurt?

Sure! Try vanilla or any flavor you like.

How long can I store banana popsicles?

The banana popsicles should be fine in the freezer for up to 6 months.

For the dipped and topped pops, layer them between parchment paper in a freezer-safe container or baggie.

Can I double the recipe?

Yes! If you have more than one popsicle mold set, go ahead and double the recipe.