Easy Chocolate Banana Yogurt Pops
These frozen chocolate banana yogurt pops are healthy, refreshing, and made with just a few simple ingredients. They’re the perfect treat to keep in the freezer this summer for a quick snack or healthy dessert.
If you love bananas, chocolate, and peanut butter, you’re going to love these. And in the hot summer months, nothing hits quite like a frozen treat. These pops are super easy to make with some ingredients you might even have in your kitchen already. The Greek yogurt gives them a little protein boost, mashed banana adds natural sweetness, and a drizzle of chocolate and pinch of flaky salt is the perfect finishing touch. Here’s everything you’ll need!
What You’ll Need
Equipment
- Popsicle mold: I use this one from Amazon – comes with popsicle sticks and even cute little plastic bags for storing.
- Popsicle sticks: The popsicle mold above comes with them, but if you are using a different one, make sure to grab some wooden popsicle sticks.
Ingredients
- Ripe banana: The more ripe the banana, the sweeter the pops.
- Nonfat vanilla yogurt: I like the Oikos triple zero one.
- Natural peanut butter: Creamy or crunchy – whatever you love!
- Dutch process cocoa powder: I love how smooth dutch process cocoa is, but regular unsweetened cocoa powder works too.
- Espresso powder: Optional, but really makes the chocolate flavor pop.
- Semi-sweet chocolate chips
- Coconut oil
- Flaky sea salt: For topping – the Maldon sea salt flakes are the best ever.
How To Make Them
- Prep the molds: Insert a wooden popsicle stick into each mold cavity.
2. Mix the filling: Mash the banana and stir in the yogurt, peanut butter, cocoa powder, and espresso powder. Spoon the mixture evenly into each popsicle mold cavity, gently spreading out all the way to the ends. Gently lift up the molds and drop back on the counter a few times to settle the mixture.
3. Freeze: Freeze for 2 to 3 hours, or until set.
- Drizzle and salt: Add the chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals, stirring in between, until smooth (I usually only need 60 seconds total). Remove frozen popsicles from the mold and drizzle each one with the chocolate. Immediately top with flaky salt before the chocolate hardens! Let your yogurt pop sit at room temp for 2-3 minutes before eating to slightly soften and enhance the taste.
FAQs
- What if I don’t have a popsicle mold?: Popsicle molds make these super easy, but if you don’t have them, you can spoon 8 portions out on wax or parchment paper lined baking sheet (form whatever shape you want!), then place a popsicle stick in the center before freezing.
- Can I use a higher fat yogurt?: Absolutely, and a higher fat yogurt will actually make them slightly creamier. Just make sure it’s vanilla, otherwise I’d add a tablespoon of honey or maple syrup to sweeten.
- How long do they last in the freezer?: Store them in an airtight freezer bag or container for up to 2 months for the best flavor and texture (but I’d be surprised if they lasted that long!). If you need to stack them, place a piece of wax or parchment paper between so they don’t stick together.
- Do I need to add coconut oil to the chocolate?: Coconut oil helps thin the chocolate so it’s easier to drizzle. I recommend it but you can leave it out if you don’t have any or even add a little butter instead.
More Frozen Treats!
Lastly, be sure to leave a rating and review down below if you makes these easy chocolate banana yogurt pops! I always love to hear from you guys and appreciate any and all feedback. ♡ Enjoy!
Easy Chocolate Banana Yogurt Pops
Equipment
Ingredients
- 1 large ripe banana (136 g) mashed
- 3/4 cup nonfat vanilla Greek yogurt (170 g)
- 3 tbsp natural peanut butter (48 g)
- 1 tbsp dutch-process cocoa powder or unsweetened cocoa powder
- 1/4 tsp espresso powder optional
- 1/4 cup semi-sweet chocolate chips (45 g)
- 1 tsp coconut oil (5 g)
- Flaky sea salt for topping
Instructions
- Insert a popsicle stick into each mold cavity and set aside.
- Mix the mashed banana, yogurt, peanut butter, cocoa powder, and espresso powder until smooth.
- Spoon the mixture evenly into each popsicle mold cavity. Gently lift and drop the molds back down on the counter to settle the mixture. Freeze for 2 to 3 hours, or until set.
- Melt the chocolate chips and coconut oil in a small microwave safe bowl or container in 30 second intervals, stirring in between (I usually need 60 seconds total), until smooth.
- Remove the frozen pops from the mold and drizzle each with the chocolate. Immediately top with flaky sea salt before the chocolate sets! Let your pop sit at room temp for 2-3 minutes before eating to slightly soften and enhance the taste.
Nutrition
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