These banana chocolate popsicles are a refreshing and delicious frozen treat. They’re perfect for summertime. These homemade chocolate banana popsicles are gluten free, vegan, paleo diet friendly, and refined sugar free. They’re a great way to use up ripe bananas during the warmer months.
What to serve with these banana chocolate popsicles
If you’re making these popsicles for a party during the summertime and would like to add another refreshing option to the menu, try these chocolate covered pineapple rings. They’re easy to make yet impressive looking.
Main ingredients
You’ll need 3-4 ripe bananas to make these banana chocolate popsicles. If your bananas are large, then use three of them, but if they’re on the smaller side you can add a fourth. Be sure to pick bananas with plenty of brown spots to ensure the popsicles have the perfect level of sweetness.
These chocolate banana popsicles get their chocolaty flavor 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 flavors of chocolate and banana nicely. Be sure to use pure vanilla extract as opposed to artificial vanilla if possible because the flavor is so much better.
How to make these chocolate banana popsicles
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).
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 flavor 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.
Storage
Store the popsicles in an airtight container or freezer bag in the freezer for up to six months.
Optional additions
To add an extra layer of flavor and texture to these banana chocolate popsicles, once they’re frozen solid, remove them from the popsicle mold, then dip them in melted dark chocolate before sprinkling on some chopped peanuts, pecans, or walnuts. Then place the popsicles on a baking sheet lined with parchment paper and return them to the freezer for at least 30 minutes before serving.
More chocolate dessert recipes to try
- These chocolate dates are an easy treat, perfect for entertaining.
- Serve this dark chocolate hummus as a dip for fresh fruit.
- These chocolate coated blackberries are sweet, juicy, and delicious.
- This chocolate freezer fudge is nutrient dense yet decadent.
Banana Chocolate Popsicles
Equipment
- Popsicle Mold
Ingredients
- 3 large ripe bananas
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- 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).
Notes
- Store the popsicles in an airtight container or freezer bag in the freezer for up to six months.
- 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.
- To add an extra layer of flavor and texture to these banana chocolate popsicles, once they’re frozen solid, remove them from the popsicle mold, then dip them in melted dark chocolate before sprinkling on some chopped peanuts, pecans, or walnuts. Then place the popsicles on a baking sheet lined with parchment paper and return them to the freezer for at least 30 minutes before serving.
Nutrition
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