Best 20 Banana Pops Recipes

CHOCOLATE COVERED BANANA POPS

Steps:

• Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
• Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

COCONUT MILK STRAWBERRY-BANANA POPS

Steps:

• Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.

STRAWBERRY-BANANA DAIQUIRI ICE POPS

Steps:

• Combine strawberry nectar, bananas, and rum in a blender. Blend until smooth. Stir in strawberries.
• Divide mixture between small ice pop molds. Freeze for 8 hours, or overnight. Run molds under cold water for 10 to 15 seconds to release pops.

CHEERIOS® BANANA CAKE POPS

Steps:

• Heat oven to 325°F. Spray nonstick cake pop baking pan with baking spray with flour.
• In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally until smooth. In bottom half of pan (without holes), fill each well with 1 level measuring tablespoon of cake batter. Place top half of pan on top and secure with keys. (Cover remaining cake with plastic wrap; place in refrigerator.) Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Remove cake balls from pan; cool completely on wire rack. Repeat with remaining cake batter cleaning and spraying pan before filling with batter.
• In microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, and then in 15 second intervals, until melted; stir until smooth. Before dipping cake balls, trim edges of baked cake balls. Dip tip of each lollipop stick about 1/2 inch into melted candy and insert cake pop into melted candy to cover; tap off and excess. (Reheat candy in microwave if too thick to coat.) Immediately place cereal onto coated cake pops to decorate. Insert cake pops into plastic foam to allow candy to harden. Repeat with remaining cake pops and candy melts.

CHOCOLATE BANANA POPS

Steps:

• Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.
• In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.

BANANA POPS

Steps:

• Place the chocolate chips into a microwave-safe bowl, and microwave on Low until the chips barely melt, about 2 minutes. Stir the melted chips smooth. Place the sprinkles and chopped walnuts into separate shallow bowls.
• Dip each banana half in melted chocolate, then roll in candy sprinkles and chopped nuts. Place the coated bananas on waxed paper, and freeze until the chocolate hardens, about 5 minutes.

CHOCOLATE BANANA POPS

Steps:

• Stick bananas with a lollipop stick; place on a baking sheet and place in the freezer for 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Coat frozen bananas with melted chocolate.

FROZEN BANANA POPS

Steps:

• In a small heavy saucepan, melt chocolate chips and honey over low heat, stirring constantly. Add peanut butter; stir until smooth. Remove from the heat and stir in milk., Peel bananas and insert Popsicle sticks into one end. Spoon chocolate mixture over bananas to coat. Sprinkle with nuts. Place on a waxed paper-lined baking sheet. Freeze for at least 30 minutes. Serve frozen.

FROZEN BANANA CEREAL POPS

Steps:

• Place yogurt and cereal in separate shallow bowls. Insert pop sticks through cut side of bananas. Dip bananas in yogurt, then roll in cereal to coat. Transfer to waxed paper-lined baking sheets., Freeze until firm, about 1 hour. Transfer to airtight freezer containers; seal containers and return pops to freezer.

STRAWBERRY BANANA ICE POPS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries, pineapple, banana and nuts. Pour 2 cups into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set, about 1 hour. Set remaining gelatin mixture aside., In a small bowl, combine the sour cream, sugar and vanilla. Spread over gelatin. Top with reserved gelatin mixture. Chill for 1 hour. Spoon 1/3 cup into each mold. Freeze until firm, about 5 hours.

BANANA STRAWBERRY POPS

Steps:

• In a blender, combine the milk, juice, honey, strawberries and banana; cover and process until blended. Fill each mold or cup with 1/4 cup strawberry mixture; top with holders or insert sticks into cups. Freeze.

STRAWBERRY-BANANA-TAHINI POPS

Steps:

• Line a baking sheet with parchment paper. Peel and slice bananas and place on the prepared baking sheet. Freeze for 1 hour.
• Place strawberries in a blender and pulse a few times until blended but still chunky. Pour blended strawberries into a bowl and set aside.
• Combine frozen banana slices, tahini, vanilla extract, and brown sugar in a blender; blend until smooth.
• Fill each ice pop mold 1/4 full with blended strawberries. Add banana-tahini mixture until molds are 3/4 full. Sprinkle mini chocolate chips on top. Insert sticks and freeze 4 hours or until frozen solid.

BERRY-BANANA FREEZER POPS

Steps:

• Place strawberries, yogurt and banana in blender. Cover and blend until smooth.
• Pour slightly less than 1/2 cup fruit mixture into each of ten 6- to 8-ounce freezer pop molds or paper cups. Insert stick into each pop. If using paper cups, place on cookie sheet. Freeze at least 8 hours.

BANANA POPS

Steps:

• In a blender, combine the yogurt, orange juice and banana; cover and process until smooth. Pour into plastic molds or 3-oz. paper cups; top with holders or insert Popsicle sticks into cups. Freeze.

ORANGE BANANA SMOOTHIE POPS

Steps:

• Puree all ingredients together in blender.
• Pour into 6- 3oz molds or paper cups.
• Freeze for one hour, place sticks in the middle.
• Freeze for another 3 hours, until solid.
• To release pops, dip molds into hot water until pops loosen and slide out.
• If using paper cups, peel away paper.

FROZEN PEANUT BUTTER BANANA POPS

Steps:

• Blend milk and pudding mix in a medium bowl with a mixer at medium speed until smooth, about 1 minute.
• Add peanut butter, banana and vanilla; mix well.
• Spoon peanut butter mixture into 8 plastic ice pop molds or 8 (5oz) wax-coated paper cups.
• If using pape cups, insert wooden craft sticks into the center of each cup; freeze until firm, about 2 hours.
• ENJOY!

BANANA-NUT CHOCOLATE ICE POPS

Steps:

• Blend cashews in a blender into a coarse powder; add almond milk, banana, honey, and cocoa and blend until smooth.
• Pour banana mixture into ice pop molds and freeze until solid, at least 3 hours to overnight.

CHOCOLATE COVERED BANANA POPS

Steps:

• Peel bananas, cut each into thirds and insert wooden stick into each banana piece, and place on wax paper covered tray cover. Cover. Freeze until firm. In top of double boiler over hot water(not boiling), melt chocolate chips and shortening. Remove bananas from freezer just before dipping. Dip each piece into chocolate mix covering completely and roll in peanuts. Cover and return to freezer.

KALE-BANANA BREAKFAST POPS

Steps:

• Combine the banana, kale, yogurt, maple syrup, orange and lemon juices and ginger in a blender and puree until smooth.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

CHOCOLATE BANANA POPS

Steps:

• 1. Peel the bananas and chop them in half, then place on a lolly stick and leave them in the freezer for at least 1 hour.
• 2. Melt the chocolate over a pan of boiling water (which should only take a minute) then coat on each of the banana pops.
• 3. Roll on the toppings of your choice.