These Frozen Banana Pops with Yogurt and crushed cookie coating are the cutest little sweet treat. Make them in 15 minutes; let’s go!
These easy-going and summery frozen pops look super cute on a plate at a poolside party or for a casual lunch. You don’t need a special occasion to enjoy them, though.
Who doesn’t love a yogurt, peanut butter, banana combination? I typically have a stash of these frozen banana pops with yogurt recipe in the freezer – perfect for me, perfect for my little Ruby. Next time you have 15 minutes to spare, whip up a batch of these frozen banana popsicles.
If you love trying out new recipes, check out these 3 family favorites that I make on repeat: Banana Cream Pie Protein Overnight Oats, my French Onion Frittata and Easy Enchilada Skillet.
WHY YOU’LL LOVE THIS RECIPE
I love how light and wholesome these Frozen Banana Pops with Yogurt are, made with good-for-you ingredients.
Frozen banana popsicles are also just SO quick and easy to make, perfect for beginner dessert makers or moms with little ones (and little time). You won’t even need any major baking tools – just the basics.
I also should mention that these are a perfect little treat for kids. Nothing beats frozen banana treats for toddlers.
INGREDIENTS NEEDED FOR FROZEN BANANA POPS
Use ripe bananas (not overripe, like for banana bread, just right) for these frozen banana popsicles. Too ripe and they’ll be difficult to thread onto the popsicle sticks. Not ripe enough and they won’t taste great.
For the yogurt coating, I suggest thick Greek yogurt, not anything thinner. A runnier yogurt won’t cling to the banana pieces easily and the crushed cookies will end up sliding off your Frozen Banana Pops with Yogurt.
You’ll need maple syrup to sweeten the yogurt mixture but you can also leave it out for a less-sweet version.
HOW TO MAKE FROZEN BANANA POPS
This Frozen Banana Pops with Yogurt recipe will take you 15 minutes or less to make. Super simple and fun. Here’s what to do:
Prepare the banana popsicles
Cut the bananas into equal-sized thirds. Thread each third of banana onto a single popsicle stick.
Prepare the yogurt mixtures (x2)
Into small bowl, add ½ cup of the Greek yogurt and combine it with 2 TBS of maple syrup. Mix and set to one side.
Into a second bowl, add the rest of the Greek yogurt, maple syrup and peanut butter and combine them.
Make the cookie mixture
Crush the cookie, both the Oreos and Biscoff cookie, into small pieces.
Coat the banana sticks
Coat the first three banana pieces in the yogurt and maple syrup mixture and coat them with the crushed Biscoff cookies. Place the coated banana sticks onto parchment paper.
Coat the final 3 pieces of banana in the yogurt, maple, peanut butter mixture and then in the crushed Oreos. Pop those onto parchment paper as well.
Freeze
Lay the banana pops onto parchment paper baking sheets and pop them into the freezer. Freeze them for at least 2 hours. Transfer the frozen banana popsicles into an airtight container once they have frozen solid.
SUBSTITUTIONS AND VARIATIONS
I don’t recommend an ingredient swap for the bananas, but there are a few swaps you can make when it comes to the coatings:
- Swap the crushed Biscoff and/or Oreos for other types of cookies. You can use gluten free cookies to make the recipe gluten free.
- Nut butters: Use seed butters for a nut free version or try other nut butters like almond butter instead of peanut butter.
- Crushed nut coating: Try using toasted, crushed or slivered almonds instead of the cookies. Pistachios are delicious too!
- Chocolate drizzle: For an extra layer, whip the frozen pops out of the freezer (after at least 2 hours in there) and drizzle over a little melted dark chocolate before freezing them again.
- Maple syrup: You could use a runny honey or agave instead. Keep in mind their flavor and sweetness levels are different from maple syrup. This will impact the flavor of your Frozen Banana Pops with Yogurt.
STORAGE AND MAKE AHEAD
These Frozen Banana Pops with Yogurt will keep in the freezer for up to 2 months. I suggest transferring them into their own container and adding layers of parchment paper between them to keep them intact.
Before eating your frozen banana yogurt pops, give them a minute or two at room temperature so they are easy to bite into.
SERVING AND PAIRING
Honestly, there is never not a good time to enjoy these Frozen Banana Pops with Yogurt. For breakfast, as a quick snack or as an after-dinner treat.
Pair them with other fruity treats or a bowl of dipping sauce, like butterscotch or melted chocolate. One of these and a glass of chilled milk is heavenly.
TIPS AND PROBLEM SOLVING
- When you’re making the yogurt mixture, use nut butter at room temperature. This just helps it to blend easily into the yogurt.
- Banana turning brown: Try not to leave the banana pieces waiting too long before coating them. Bananas oxidize after a few minutes and turn brown, so you want to dip and coat them ASAP.
FREQUENTLY ASKED QUESTIONS
You can freeze them on forks or freeze them without any sticks or forks. They are super delicious to eat as is with your fingers.
Pat your banana dry if it’s a little overripe, which could be why the coating is slipping off. You can also chill the yogurt mixture first, if it’s a little runny, so that it clings to the banana better.
Yup! Skip the maple syrup and use a sugar free alternative like monk fruit syrup. Stevia works well, too. You can also skip these ideas and have them unsweetened.
Yes! You’ll need to choose a thick butter that isn’t too runny.
OTHER FAMILY FAVORITE RECIPES TO TRY
Blackened Shrimp Caesar Salad Tacos
Spicy Chicken Burrito Bowl with Cilantro Lime Dressing
Frozen Banana Pops
Ingredients
- 2 ripe bananas cut into 3 pieces
- Popsicle sticks
- 1 cup Greek yogurt
- 3 tablespoons maple syrup
- 1 tablespoons peanut butter
- 1/2 cup Biscoff Cookies crushed
- 1/2 cup Oreos crushed
Instructions
- Line a baking sheet with parchment paper and set aside.
- Cut each banana into 3 equal pieces.
- Thread banana each banana piece onto it’s own popsicle stick.
- Place 1/2 cup of Greek yogurt into a small bowl along with 2 tablespoons of maple syrup. Mix well to combine.
- Place remaining Greek yogurt in another small bowl along with 1 tablespoon of maple syrup and peanut butter. Mix well to combine.
- Crush Biscoff cookies and Oreos into small pieces.
- Coat 3 banana pieces in the maple syrup/yogurt mixture then in the crushed Biscoff cookies.
- Place coated bananas on Parchment paper.
- Coat remaining 3 banana pieces in the peanut butter/maple syrup/yogurt mixture then in the crushed Oreos.
- Place on Parchment paper and transfer to the freezer.
- Freeze for a minimum of 2 hours before enjoying.
- Once completely frozen, pops can be transferred to an air-tight container.
