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Banana Split Popsicles - If you love Banana Splits you will go nuts for this popsicles!

Banana Split Popsicles

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Hi Bold Bakers!

When it comes to frozen desserts, you just can’t go wrong with a Banana Split. It’s probably no secret that over the years I’ve created some pretty spectacular banana split recipes, such as my Banana Split Ice Cream Cake or my Banana Split Frappuccino. The combination of ice cream, chocolate, strawberries, bananas, and a cherry on top makes for an almost perfect treat.

While I don’t know a single person that wouldn’t want to dive straight into one if it was put in front of them, it seems like the sad truth is that sometimes we just don’t have the time to make this over-the-top ice cream sundae. Well, what if I told you that you could have a simplified, and even healthier version of a Banana Split right now? While it may seem like I’m joking, I never joke when it comes to dessert. Because of this, I present to you all my Banana Split Popsicles!

After rethinking how to make this nostalgic dessert, I got an idea that made a lot of sense. I simply combined greek yogurt, frozen banana and fresh strawberries into one super yummy popsicle! While most people would probably just leave it there, I decided to go all out.

After just a few hours in the freezer, I top this baby off with the works. Because I wanted my popsicle to be like a real sundae, I dip these popsicles into lots of chocolate and coat them in colorful sprinkles. After topping it off with whipped cream, I complete this frozen treat with a cherry on top. As a result, I have created beautiful Banana Split Popsicles for the world to enjoy!

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My Banana Split Popsicles are fun and easy to make, while still being super colorful and impressive. Not to mention, they’re a healthier alternative to the real thing. As a result (and I somewhat hate to say it,) I don’t think anyone who tries this recipe will miss regular Banana Splits ever again!

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Get more of my 5 Best Popsicles for Summer!

5.0 from 1 reviews
Banana Split Popsicles
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 cup (8oz/225g) greek yogurt
  • 1 cup (8floz/225ml) milk
  • 2 medium bananas
  • 3 tablespoons sugar
  • ½ cup (21/2oz/71g) diced strawberries, fresh
  • 1 cup (6oz/170g) chocolate, chopped and melted
  • ¼ cup (2oz/57g) sprinkles
  • Whipped cream for topping
  • Maraschino cherries for topping
Instructions
  1. In a blender or food processor combine, yogurt, milk, sugar and bananas until smooth.
  2. Transfer the banana mixture into a large jug with a spout and mix the diced strawberries (be careful not to over mix as this will turn your mixture pink)
  3. Pour into popsicle molds, insert your popsicle sticks and freeze for 4-6 hours until solid or overnight.
  4. To remove from the molds run under warm water for about 5 seconds and gently pull on the popsicle stick to release.
  5. Before serving melt the chocolate in the microwave in 30 second increments, stirring until melted and smooth, Allow to cool.
  6. Once the chocolate has cooled but is still liquid, dip each popsicle in the chocolate, then the sprinkles.
  7. Allow to set slightly and serve immediately. Store in the freezer for up to 8 weeks.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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12 Comments

  1. Tshimologo on April 6, 2018 at 4:46 am

    GEMMA DO WE HAVE TO USE CHOCOLATE?

    • Gemma Stafford on April 6, 2018 at 7:19 pm

      No you don’t have to use it. If you want to leave it off that is totally fine.

      Gemma 🙂

  2. Kelis Archer on February 4, 2018 at 9:58 am

    Hi do you have to use strawberries

    • Gemma Stafford on February 4, 2018 at 4:44 pm

      no feel free to leave it out 🙂

  3. beth on August 7, 2017 at 3:46 pm

    what do I use the 2 tablespoons of milk for?

    • Gemma Stafford on August 8, 2017 at 5:34 am

      Hi Beth,
      I do not know!! lol.
      This error escaped my attention, until now, I have deleted this from the recipe.
      Thank you for bringing this to my attention, and for being with us,
      Gemma 🙂

  4. Sabrina on July 20, 2017 at 9:25 am

    I’ll be making the Banana Split popsicles tomorrow. I need to make fifty, I have two questions.

    1. How long will it last in the freezer?
    2. Will it turn brown after a day or so?

    • Gemma Stafford on July 22, 2017 at 12:34 pm

      Hi Sabrina,
      This is a commercial quantity! I hope you have the equipment you need for this.
      Banana will not turn brown in the freezer, and it will last for a few weeks.
      I wish you success with this, it is ambitious for a home cook,
      Gemma 🙂

  5. Rachel on June 8, 2017 at 2:23 pm

    Hi Gemma. These look awsome! Some of them can actually be a healthier treat! Can I use peanut butter powder in the penut butter one?

    • Gemma Stafford on June 9, 2017 at 3:02 am

      Hi Rachel,
      Thank you for your kind words, I appreciate them.
      Yes, you are right, these can be a healthy option.
      I do not use peanut butter powder, and really I never would, I think! I do not know what the result would be, I am sorry.
      You could try a little, in one recipe if you like, then oyu can tell us about it,
      Gemma 🙂

  6. akinwunmi zainab on June 8, 2017 at 12:45 pm

    its really nyc but wat i dnt understand hia is d issue of youghurt.is dia a way it can be made at home or it has to b bought at a store.Secondly wat tyme of milk r u referrin to dried or evaporated

    • Gemma Stafford on June 9, 2017 at 3:19 am

      Hi there,
      Check out the diy way to make yogurt here on my website, if you wish! Greek yogurt is a strained yogurt. You can strain any yogurt, through a fine sterile cloth, in a sieve, over a bowl in the fridge. This thickens the yogurt and concentrates the protein too. This is done as needed in lots of homes throughout the world!
      I always use fresh dairy milk. This is easy for me to find here in the US, and elsewhere in Europe. Use this if you can find it. I am not sure what powdered milk would do for this,
      Gemma 🙂

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