This homemade banana popsicles recipe uses a pudding mix, fresh bananas, and full-fat milk. These chilled, creamy treats are perfect all summer long and are pretty darn healthy, too. The recipe yields nine 3-ounce popsicle molds.
Jump to:
If you are obsessed with popsicles, you should try my Tajin mango popsicles, my creamy strawberry shortcake cream pops, or these healthy cherry mango popsicles; you'd be glad you did.
Reasons to Love this Homemade Banana Popsicle Recipe
- Great for the whole family: This chilled treat is made for everyone! Kids and adults alike will enjoy every sip.
- Easy to make: Making this homemade popsicle is as easy as mixing, pouring into the molds, and freezing. The hardest part is waiting for them to freeze.
- Healthy benefits: We are using fresh bananas packed with vitamins and minerals.
- Party favorite: These ice pops make for the best party treats. I made some for a friend's kid's party and watched the tiny humans slurp away, requesting more. It’s that good!
This pudding mix popsicle is so nostalgic. It reminds me of the street vendor's utterly sweet, creamy popsicles we used to slurp under the mango tree as kids, but without all the unnecessary ingredients.
📃Ingredient Description
Here are the ingredients needed to make this recipe:
- Pudding mix: For the best banana flavor, use instant banana creme pudding mix. The pudding mix enhances the banana flavor and prevents the formation of ice crystals, resulting in creamy popsicles reminiscent of those from an ice cream shop.
- Bananas: Ideally, fresh, slightly ripened bananas add a nice texture and sweetness to the popsicles. Frozen bananas are also okay, but you might have to add more liquid for a thinner consistency.
- Milk: Full-fat milk, not nut milk. I tried several liquids while testing this recipe but settled on whole milk and canned coconut milk. I opted for the full-fat milk instead of the coconut milk because I had a guest with a coconut allergy. Either would work for this recipe.
- Vanilla paste: enhances the pudding flavor while adding rich vanilla specs and flavor. I know it is quite expensive. You can use the extract if that’s all you have.
Please refer to the recipe card for the exact measurements.
💭Variations and Substitutions
- Milk: For a rich, creamy texture, use full-fat dairy like whole milk, heavy cream, or Greek yogurt. 2% or lactose-free milk should work just as well.
- Fruits: Peaches, berries, and avocados are other fruits that would pair well with the pudding mix.
- Add-ons: I made these creamy pops with shredded coconuts, and they were to die for! You can add chopped strawberries for a nice texture and pop of color.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you in making a no-fail banana popsicles:
Step 1: In the bowl of a blender, add the pudding mix, vanilla bean paste, bananas, and milk.
Step 2: Cover and blend until the mixture is creamy and fully blended.
Step 3: Place the popsicle molds over a baking sheet or tray. Gently pour the blended mixture into each cavity ¾ way up, careful not to overfill. Cover and freeze for 6 hours or until the popsicles are firm.
Step 4: Remove the popsicles from the freezer and place the bottom under running water while it is still covered. Gently lift the popsicle sticks or inserts to reveal and enjoy your popsicles.
*Please find the storage options in the recipe FAQ section below.
👩🏽🍳Maur's Tips
- A pinch of salt helps enhance the fruits' flavors, so don’t omit it.
- Ensuring your mixture is thoroughly blended is crucial to prevent the formation of ice crystals, which can affect the texture and taste of your popsicles. A high-speed blender is a useful tool for this step.
- If you omit the pudding mix, add a small amount of cornstarch to prevent ice crystals from forming, then sweeten to taste.
- Leave a little space at the top of the mold, as the mixture will expand as it freezes.
- If your popsicle mold doesn't have a covering, use plastic wrap; this can help prevent ice from forming on the surface.
- Set your freezer to the coldest to freeze the popsicles as quickly as possible or overnight.
- For easy popsicle release, briefly dip the mold in warm water.
📝Recipe FAQS
Cheddar is a classic choice for mac and cheese because it melts well and provides a sharp, tangy flavor. However, multiple types of cheese can elevate your dish. Examples are gouda, gruyere, and parmesan, to mention a few.
Yes, you can make the cheese sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring to maintain a smooth texture. If it thickens, add a splash of milk or pasta water, then proceed with the rest of the recipe.
Here is a list of cheeses that complement cheddar and a brief description to guide your decision:
Gruyère: Nutty and melts beautifully.
Gouda: Creamy with a mild, buttery flavor.
Parmesan: It adds a sharp, salty flavor, so hold off on adding salt until the end while adjusting for taste.
Monterey Jack: Mild and extra creamy.
Fontina: it adds a smooth and slightly earthy note and melts well.
To make creamy, not icy popsicles, use full-fat dairy like whole milk or Greek yogurt, and add sweetened condensed milk or stabilizers like cornstarch. Blend the mixture thoroughly and chill it before freezing to reduce ice crystals.
To prevent popsicles from sticking to the mold, dip the mold in warm water before removal.
Once frozen, remove popsicles from molds, wrap them individually in plastic wrap or wax paper, and store them in a freezer bag or airtight container, labeling them with the type and date for easy access and freshness.
Love this Cold Treat. Here Are More Frozen Desserts Recipes to Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
PEACE & LOVE
Maureen
📖 Recipe
Homemade Banana Popsicles
Equipment
Ingredients
- 1 3.4 oz package instant banana cream pudding mix
- 2 cups milk preferably full-fat
- ½ tablespoon vanilla bean paste or vanilla extract
- Pinch of kosher salt
- 3 ripe bananas peeled and halved (about 1 ½ cups)
Instructions
- Add the milk, pudding mix, banana, a pinch of salt, and the vanilla bean paste to the bowl of a blender.
- Cover and blend until the mixture is creamy and fully blended.
- Place the popsicle molds over a baking sheet or tray. Gently pour the blended mixture into each cavity ¾ way up, careful not to overfill. Cover and freeze for 6 hours or until the popsicles are firm.
- Remove the popsicles from the freezer and place the bottom under running water while they are still covered, or leave the mold out on the kitchen counter for 5 minutes. They will easily release when the stick is pulled.
- Gently lift the popsicle sticks or inserts to reveal and enjoy your popsicles.(Please see the body of the post for serving options, substitutions, step-by-step photos, and recipe FAQS to answer any questions)
Notes
- Don’t have fresh bananas? Use frozen, but adjust the liquid if needed.
- A pinch of salt helps enhance the fruits' flavors, so don’t omit it.
- I highly recommend using a silicone popsicle mold for this pudding mix recipe. I found that it was quite challenging to remove the popsicles when I used a rigid mold instead of a flexible silicone one.
- If your popsicle mold doesn't have a covering, use plastic wrap; this can help prevent ice from forming on the surface.
Sara says
Just made this. I had everything I needed and it actually took less time to make. I love the creamy texture and it wasn’t overly sweet. I’ll be sure to sign up for your newsletter-new fan.