These banana chocolate popsicles are a refreshing frozen treat, perfect for summertime. They’re gluten-free, vegan, paleo, and so easy to make. These popsicles are a great way to use up ripe bananas during the warmer months.
You’ll need a few ripe bananas to make these popsicles. If your bananas are large, then use three of them, but if they’re on the smaller side you can throw in a fourth. Be sure to pick bananas with plenty of brown spots for this recipe to ensure the popsicles have the perfect level of sweetness.
These popsicles get their chocolate flavour from unsweetened cocoa powder. There are two main varieties of unsweetened cocoa powder – Dutch process and natural. Either type will work well in this recipe.
I sweetened these popsicles with maple syrup but you can substitute honey or agave if you prefer. Or for a lower sugar version of this recipe you can omit the sweetener altogether.
I included some vanilla extract in this recipe because it complements the flavours of chocolate and banana nicely. Be sure to use pure vanilla extract as opposed to artificial vanilla if possible because the flavour is so much better.
How to make these
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Start by mashing your bananas in a large mixing bowl. I like to use a potato masher to get the job done quickly but a fork works too.
Next you’ll add the unsweetened cocoa powder, vanilla extract, maple syrup, and salt to the mixing bowl. Use a whisk to mix well.
Transfer that mixture to a popsicle mold (this recipe makes 5 popsicles but you can scale it up to make as many as you want), then freeze until rock solid (this will take a minimum of 5 hours).
If you don’t already have a popsicle mold, here’s the one I recommend:
Or if you’d prefer to make these popsicles without a popsicle mold, you can line some small plastic cups with plastic wrap and then pour in the banana chocolate mixture. Freeze until semi-solid (this should take about 2 hours), then insert popsicle sticks. Then freeze for a minimum of 3 more hours.
Alternative flavour ideas
If you’re not in the mood for chocolate, omit the cocoa powder and add 1/4 teaspoon of cinnamon and a pinch of nutmeg instead. The popsicles will taste just like frozen banana bread.
Or if you’re a fan of the combination of peanut butter, banana, and chocolate, then go ahead and add 1/4 cup of unsweetened peanut butter to the banana mixture.
Store these banana chocolate popsicles in the freezer for up to six months.
More chocolate dessert recipes to try
These chocolate covered dates are an easy and delicious treat, perfect for entertaining. Make an assortment with different toppings.
Or try this dark chocolate hummus served with some fresh berries. It’s a tasty gluten-free summer dessert made with nutritious ingredients.
Banana Chocolate Popsicles
- Popsicle Mold
- 3 large ripe bananas
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Add the bananas to a large mixing bowl, then mash them (you can use a potato masher or a fork).
- Add the maple syrup, unsweetened cocoa powder, vanilla extract, and salt.
- Use a whisk to mix well.
- Transfer that mixture to a popsicle mold (this recipe makes 5 banana chocolate popsicles but you can scale it up or down as needed).
- Freeze until hard (this will take a minimum of 5 hours).
- To make this recipe without using a popsicle mold, use small plastic cups lined with plastic wrap. Pour in the banana chocolate mixture, then place the cups in the freezer. Insert popsicle sticks when they are semi-frozen (this should take about 2 hours), then continue to freeze for a minimum of 3 more hours.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten-free recipes made with nutritious ingredients.