• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
caramel and cashews
  • Home
  • About Me
  • Recipes
  • Breakfast
    • Muffins
    • Smoothies
  • Lunch
    • Soup
    • Salad
  • Dinner
  • Dessert
    • Cookies
    • Muffins
    • Cake & Cupcakes
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Blog
  • Recipes
  • Breakfast
  • Dinner
  • Dessert
    • Instagram
    • Pinterest
  • ×

    Home » Dessert » Chocolate Banana Popsicles

    Chocolate Banana Popsicles

    February 15, 2021 by Carolyn Leave a Comment

    Jump to Recipe Print Recipe
    Share this...
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Yummly
    Yummly
    Email this to someone
    email

    These chocolate banana popsicles are the perfect indulgent treat and they're healthy too! Just wait until you get to that creamy peanut butter swirl!

    two chocolate banana popsicles next to cocoa nibs and peanut butter

    I've been on somewhat of a popsicle kick lately. It's a bit ironic considering it's February and 30 degrees outside. I think it was the revelation that anything can be made into a popsicle.

    I prefer to make healthy popsicles full of fruit and sweetened with banana or a small amount of maple syrup. This way it feels like a treat but it's more like eating a bowl of fruit or a smoothie.

    I've never been a fan of chocolate dipped bananas but I love the chocolate banana flavor combo and adding peanut butter was a no brainer!

    Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

    Not only are these popsicles sweetened with banana and only the tiniest amount of maple syrup, they're delicious! Just wait until you make it to the peanut butter layer. I added cocoa nibs and chopped dark chocolate before the peanut butter layer for the most amazing crunch.

    You need a popsicle mold.

    You will need a popsicle mold. I use this silicone mold and I love it. It's a little pricey for a popsicle mold but since I'm a popsicle fanatic it's worth the price tag.

    I love that it's silicone because once the chocolate banana popsicles are frozen I just push them out from the bottom with my fingers while holding the top with my thumbs. It also comes with a funnel for pouring without spillage and popsicle bags to boot.

    For most of my popsicles I simply buzz up all the ingredients in a blender and pour them into the popsicle mold then I freeze them for at least four hours. These ones I jazzed up a bit.

    close up of a banana popsicle with chocolate and a peanut butter layer

    How to make these popsicles

    1. In a small bowl stir together two tablespoons of peanut butter, two tablespoons of unsweetened almond milk and one teaspoon of maple syrup. This can take a minute but it helps to stir in the center of the bowl in tight circles.
    2. Finely chop up two tablespoons of dark chocolate chips.
    3. Buzz up a medium banana, half cup of almond milk, two tablespoons of peanut butter and one tablespoon of dark cocoa powder in a blender until smooth.
    4. This makes four popsicles. Fill each mold only a third of the way full with the chocolate mixture and freeze for 20 minutes. In the picture you can see I filled it up more than that and I honestly wished the peanut butter layer was more in the middle. Only pour a small amount the first go around.
    5. Sprinkle ½ teaspoon of cocoa nibs and 1 teaspoon of chopped dark chocolate into each mold on top of the first chocolate layer. Evenly distribute the peanut butter mixture among the four pops and then top each one with the leftover chocolate mixture.
    6. Freeze for at least four hours or overnight. Bag them up or enjoy them immediately.

    Why I love popsicles so much:

    You can make almost any fruit into a popsicle. I know because I do it all the time. Almost any smoothie can be made into a popsicle especially with a banana to sweeten it up. I love freezing my pineapple spinach smoothie because they make the most amazing and refreshing pops with no added sugar! I also love these peach tea creamsicles by Hummingbird High.

    Not only do my kiddos love to pour the popsicles and add the sticks they also love to eat them. Which is a little funny because I have a hard time getting them to eat smoothies.

    Hope you enjoy these popsicles as much as I do. I love the bitter taste of cocoa nibs but if you don't just leave them out.

    banana chocolate popsicles next to some peanut butter

    Chocolate Banana Popsicles with Peanut Butter Swirl

    Carolyn
    These chocolate banana popsicles taste indulgent but are actually sweetened with banana and a small amount of maple syrup. They also have a dark chocolate and cocoa nib crunch layer.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Freezing time: 4 hrs
    Course Dessert
    Cuisine American
    Servings 4 popsicles

    Equipment

    • Popsicle Mold
    • blender

    Ingredients
      

    For the chocolate layer:

    • 1 Large ripe banana
    • ½ Cup Unsweetened almond milk
    • 2 tbsp Creamy Peanut Butter
    • 1 tbsp Dark cocoa powder

    For the peanut butter layer

    • 2 tbsp Creamy peanut butter
    • 2 tbsp Unsweetened almond milk
    • 1 t. Maple Syrup

    For the crunch layer

    • 2 tbsp Dark chocolate chips, chopped
    • 2 t. Cocoa nibs

    Instructions
     

    For the peanut butter layer

    • In a small bowl stir together peanut butter, almond milk and maple syrup until smooth. It helps to put the spoon in the center and stir quickly in tight circles.

    For the crunch layer

    • Finely chop the dark chocolate and set aside with the cocoa nibs.

    For the chocolate layer and assembly

    • Blend almond milk, banana, peanut butter and cocoa powder in a blender until liquid-y and smooth.
    • Fill four popsicle molds a third of the way up with the chocolate mixture. Freeze for 20 minutes. Sprinkle ½ t. of cocoa nibs and 1 t. of chopped chocolate into each mold then evenly distribute the peanut butter filling between them. Top each one with the rest of the chocolate mixture and stick them then freeze for at least 4 hours or overnight.

    Notes

    If your popsicle mold doesn't hold the sticks in place wait until the pops are semi frozen before adding the sticks then freeze the rest of the way. This way the sticks will stay in place and not move around or sink. 
    Cocoa nibs have a bitter taste to them. If you don't like cocoa nibs simply leave them out. 
    Tried this recipe?Let us know how it was!
    Share this...
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Yummly
    Yummly
    Email this to someone
    email
    « Gluten Free Cinnamon Rolls
    Gluten Free Scones [Cinnamon Chip] »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    every day deserves to be delicious
    • Email
    • Instagram
    • Pinterest

    Hi! I'm Carolyn

    Hi I'm Carolyn - Coffee Drinker, Mom, Celiac. I found out 5 years ago I had Celiac Disease and after a few tearful goodbyes I gave wheat the boot. Now I love to create incredible gluten free recipes anyone can enjoy! about me!

    gluten free products

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me

    Follow

    • Instagram
    • Pinterest

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Caramelandcashews on the Brunch Pro Theme