Chocolate peanut butter banana popsicles are the dessert pop of this series: ripe bananas, peanut butter, and cocoa blended with milk into a base that freezes fudgy instead of icy, closer to frozen mousse than to a juice bar. One stick of Saltivate Raw Unflavored dissolves into the blender base with 800mg of sodium; that salt deepens the cocoa and sharpens the peanut butter, the way a pinch does in any chocolate recipe, so the pops taste darker than the ingredient list suggests.
Ingredients
Makes 6 popsicles in standard 3 oz molds.
- 1 stick pack Saltivate Raw Unflavored
- 2 large ripe bananas (about 1 cup mashed)
- 1 cup (240 ml) whole milk
- 1/3 cup (80 ml) creamy peanut butter
- 3 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup, or to taste
- 1/2 tsp vanilla extract
Instructions
- Add the bananas, milk, peanut butter, cocoa powder, maple syrup, vanilla, and the Saltivate stick to a blender.
- Blend until completely smooth, about 60 seconds, scraping down the sides once.
- Taste and adjust: more maple syrup if your bananas were on the green side, another spoonful of cocoa for a darker pop.
- Pour into six 3 oz popsicle molds, tap the molds on the counter to knock out air bubbles, and insert sticks.
- Freeze at least 6 hours, ideally overnight.
- To unmold, run the outside of each mold under warm water for 10 to 15 seconds and pull gently.
Serving suggestions and variations
- Swap the milk for full-fat canned coconut milk to make the pops dairy-free and even creamier.
- The riper the bananas, the sweeter the pop. With very spotty bananas you can skip the maple syrup entirely.
- Once frozen solid, pop them out of the molds, wrap each one, and store in a freezer bag for up to a month.
Per serving: about 75 kcal (estimate).
Ratings and reviews
★★★★★5.0 from 1 rating
★★★★★
Max ·
Rated 5 out of 5.
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