Frozen Banana Pops
These frozen banana pops are the perfect summer treat for kids as well as adults!
Servings: 8 Portions
Calories: 127
Ingredients
- 4 Bananas , see note 1
- 1 cup Greek Yogurt , see note 2
- 2 tablespoons Almond Butter
Toppings (see note 3):
- ¼ cup Almonds without skin, roughly chopped
- 4 teaspoons Freeze Dried Raspberries
- 2 teaspoons Pollen , optional
- 2 teaspoons Chia Seeds , optional
Instructions
- Peel bananas and cut them in half. Place them onto a tray lined with baking parchment and put them into the freezer for 30 minutes.
- Meanwhile: In a soup bowl, combine Greek yogurt with almond butter and mix until well combined. Set aside. Gather any topping you would like to use – if using nuts, then roughly chop these. Set aside.
- Take out the bananas from your freezer and stick an ice pop stick into each one of them. Take one and cover it in the yogurt mixture (use a spoon) and place it onto the tray. Repeat with the rest of them.
- Sprinkle them with chopped almonds, freeze dried raspberries, pollen and chia seeds (or toppings of your choice). Place the tray back into the freezer and let them set. This will take about an hour.
- Enjoy from frozen!
Video
Notes
- Hard bananas are better than ripe ones as they won’t break when inserting a stick inside.
- I used thick unsweetened Greek yogurt. You can use other yogurt if you like, just make sure it’s not too runny so it sticks to the bananas.
- You can substitute or omit some of the toppings or use what you like (for more tips, check the post above this recipe card).
- The yogurt mixture is enough for 4 medium-large bananas (8 halves).
Nutrition Facts
Frozen Banana Pops
Amount per Serving
Calories
127
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
11
mg
0
%
Potassium
308
mg
9
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
5
g
10
%
Vitamin A
38
IU
1
%
Vitamin C
6
mg
7
%
Calcium
62
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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