Frozen Banana Pops

This post may contain affiliate links. Please read our disclosure policy.

These frozen banana pops make the ultimate summertime snack for both kids and adults! Dipped in creamy Greek yogurt and topped with your favorite mix of nuts, seeds or sprinkles, they’re refreshing, fun to make, and easy to customize to everyone’s taste.

Homemade frozen banana pops with yogurt and toppings arranged on parchment paper for serving.

Why not add this simple frozen treat to your meal prep routine? Or make it a fun weekend project with your kids. They’ll love dipping and decorating their own yogurt-covered banana pops.

This post contains a full recipe, a video, and tips and ideas for toppings.

Small bowls of optional toppings including goji berries, almonds, chia seeds, pumpkin seeds, dried raspberries and pollen.

Topping ideas

Here are some of our favorite topping options, mix and match to suit your taste:

  • Nuts – hazelnuts, walnuts, pecans, almonds – use anything you like or have on hand and chop them roughly.
  • Seeds – you can use chopped sunflower, pumpkin seeds or poppy seeds.
  • Freeze-dried berries – anything you like or you can get your hands on. They are not cheap, but a little goes a long way or buy in bulk (if you see they have a better price). You can use them in so many ways – add them to a Greek yogurt breakfast bowl or oatmeal.
  • Edible dried lavender sprinkled over gives them a different flavor and aroma (I have a recipe for chocolate-covered dates that are sprinkled with lavender and the taste is amazing! They are so delicious, enjoyed right from the freezer).
  • Goji berries.
  • Granola/rice crispies.
  • Shredded coconut.
  • Chocolate chips or chocolate shavings.
  • Sprinkles – Always a kid favorite!
Inserting popsicle sticks into peeled bananas on a parchment-lined tray.
Spoon coating a banana with thick Greek yogurt over a bowl, part of step-by-step preparation.

Storage tips

Store these banana yogurt popsicles in the freezer until you’re ready to serve them. The fridge isn’t a good option, as the yogurt will melt and the pops will soften. For best results, keep them in an airtight container or wrap them individually to prevent freezer burn.

Frozen banana pops resting on parchment paper, decorated with chia seeds, dried raspberries and bee pollen.

Julia’s tips

  • For smaller kids, you can cut the bananas into quarters. Just make sure they are still long enough so you can insert the popsicle sticks in.
  • I like using plain Greek yogurt as it’s good for you and it’s thick, so the yogurt will actually stay on the bananas. If you have a favorite yogurt brand that is flavored but has a thick consistency, feel free to use it. If you do, you can omit almond butter completely.
  • Soft or over-ripened bananas are not good for these frozen yogurt banana pops. Keep them for another baking project like banana bread!
  • You can roll the yogurt-covered bananas in nuts and seeds instead of sprinkling them, but you will need to increase the quantities of toppings, as these frozen banana treats will need way more of those.
  • Sticks can be inserted into bananas before or after flash-freezing bananas for 30 minutes.
Three yogurt-covered banana pops on a plate with crushed dried fruit and seeds.
A hand holding a frozen banana pop coated in yogurt and sprinkled with colorful toppings.

More recipe ideas for frozen summer treats

Looking for more cool snacks to enjoy on a warm day? Try these easy frozen favorites:

See how easy it is to make frozen banana pops

Frozen Banana Pops Recipe
Print Pin Rate
5 from 4 votes

Frozen Banana Pops Recipe

Frozen banana pops are a simple frozen treat made with Greek yogurt and customizable toppings. Perfect for hot days, quick snacks or getting kids involved in the kitchen.
Prep Time15 minutes
Freezing1 hour 30 minutes
Total Time1 hour 45 minutes
Servings: 8
Author: Julia

Ingredients

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

  1. Hard bananas are better than ripe ones as they won’t break when inserting a stick inside.
  2. 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.
  3. You can substitute or omit some of the toppings or use what you like (for more tips, check the post above this recipe card).
  4. The yogurt mixture is enough for 4 medium-large bananas (8 halves).

Nutrition

Calories: 127 kcal (6%), Carbohydrates: 17 g (6%), Protein: 5 g (10%), Fat: 5 g (8%), Saturated Fat: 1 g (6%), Cholesterol: 1 mg, Sodium: 11 mg, Potassium: 308 mg (9%), Fiber: 3 g (13%), Sugar: 9 g (10%), Vitamin A: 38 IU (1%), Vitamin C: 6 mg (7%), Calcium: 62 mg (6%), Iron: 1 mg (6%)
Course: Dessert
Cuisine: American
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
LEAVE A COMMENT
Desserts | Lighter Choices | Recipes
5 from 4 votes (3 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments