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banana chocolate popsicles next to some peanut butter

Chocolate Banana Popsicles with Peanut Butter Swirl

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.
Prep Time 10 mins
Cook Time 0 mins
Freezing time: 4 hrs
Course Dessert
Cuisine American
Servings 4 popsicles


  • Popsicle Mold
  • blender


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


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.


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.