Frozen Protein Banana Pops
Enjoy a healthy and delicious treat anytime of day
Ingredients
For the Banana Pops
- 3 medium bananas, not overly ripe
- 1 cup plain Greek yogurt (2% or full-fat)
- 2 tbsp honey
- 1 tsp vanilla extract
- 6 wooden popsicle sticks or reusable pop sticks
For the Coating
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- 1/4 cup crushed almonds, peanuts, or granola (optional)
- 2 tbsp unsweetened shredded coconut (optional)
Instructions
- Prepare the bananas: Peel the bananas and cut each one in half crosswise. You'll have six halves total. Insert a popsicle stick into the cut end of each banana half, pushing it in about halfway. The banana should feel secure on the stick.
- Make the yogurt mixture: In a medium bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth and well combined. The mixture should be thick but spreadable.
- Coat the bananas: Using a spoon or small spatula, spread the yogurt mixture evenly over each banana, coating all sides. You want a thin, even layer that covers the entire banana. Don't worry if it's not perfect. Frozen imperfection still tastes great.
- First freeze: Place the yogurt-coated bananas on a parchment-lined baking sheet or plate, making sure they're not touching each other. Freeze for 1-2 hours until the yogurt coating is completely firm.
- Prepare the chocolate coating: When the yogurt layer is frozen solid, melt the dark chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until completely smooth. Let it cool for 2-3 minutes so it's not piping hot.
- Dip in chocolate: Working quickly, dip each frozen banana pop into the melted chocolate, using a spoon to help coat it evenly. Let excess chocolate drip back into the bowl. The frozen yogurt layer will help the chocolate set quickly.
- Add toppings if using: Immediately sprinkle with crushed nuts, coconut, or granola while the chocolate is still wet. You have about 10-15 seconds before the chocolate starts to harden, so work fast.
- Final freeze: Return the chocolate-coated pops to the parchment-lined sheet and freeze for at least 2 more hours until completely solid. Once frozen, transfer to a freezer bag or airtight container for storage.