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!
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!
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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.
How to make these popsicles
- 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.
- Finely chop up two tablespoons of dark chocolate chips.
- 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.
- 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.
- 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.
- 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.
Chocolate Banana Popsicles with Peanut Butter Swirl
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.
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