Frozen Banana Pops
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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.
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.
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!
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.
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.
More recipe ideas for frozen summer treats
Looking for more cool snacks to enjoy on a warm day? Try these easy frozen favorites:
- Mango Yogurt Popsicles – Fruity and naturally sweet, perfect for mango lovers.
- Apricot Coconut Popsicles – A tropical twist with a silky texture and hint of coconut.
- Raspberry Ice Pops – Refreshingly simple with just a few ingredients.
See how easy it is to make frozen banana pops
Frozen Banana Pops Recipe
Ingredients
- 4 bananas , see note 1
- 1 cup Greek yogurt , see note 2
- 2 tablespoons almond butter
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
- Hard bananas are better than ripe ones as they won’t break when inserting a stick inside.
- 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.
- You can substitute or omit some of the toppings or use what you like (for more tips, check the post above this recipe card).
- The yogurt mixture is enough for 4 medium-large bananas (8 halves).
Oh my gosh, sounds and looks so so good! It’s so simple and the options are endless.
It’s a delicious summer treat, right? :)