A healthier Chocolate Banana Popsicle recipe that's naturally sweetened and dairy-free. They're so fudgy, creamy, and deliciously rich... like a banana fudgesicle! Easy to make with just a few simple ingredients. (Vegan, gluten-free, oil-free.)
Grab a popsicle mold and let's make some EASY Chocolate Banana Popsicles! They're such an awesome (healthier) treat for kids and adults alike.
The texture is incredibly creamy, fudgy, and deliciously rich. (They taste like banana fudgesicles!) Plus they're made with just a few simple ingredients... and no dairy or refined sugar.
We simply blend up the popsicle mixture, pour it into molds with popsicle sticks, and stash it in the freezer until solid. That's it!
Then you can enjoy a delightful summertime snack on a hot, sunny day. I hope you love these as much as we do!
Ingredients for Chocolate Banana Popsicle
For this recipe you'll blend in a high-speed blender then freeze:
- Plant milk: I use homemade cashew milk, but any dairy-free milk will work. Use your own favorite like soy milk, almond milk, coconut milk, oat milk, etc.
- Bananas: We'll use two large ripe bananas for this recipe. It's best to use ones with some brown spots. These add extra sweetness and of course a delicious banana flavor that pairs so well with chocolate. I use fresh, but frozen bananas could work too.
- Pure maple syrup: This is my favorite natural sweetener and it helps create the fudgy texture of the pops.
- Cocoa powder: I use organic unsweetened cocoa powder, but cacao powder could work too.
- Pure vanilla extract
- Salt: Just a pinch of salt helps bring out the flavors even more.
Nut butter: Add a couple tablespoons (or more) of your favorite nut butter to the chocolate mixture. Creamy natural peanut butter, almond butter, or sun butter work great! I prefer peanut butter for the taste and smoothness. (Almond butter is good too but makes the pops slightly gritty.)
Other flavors: Add anything else that sounds good. Blend in strawberries, a couple drops of almond extract, or stir in some dairy-free chocolate chips after blending.
Add protein: You could also try including a small scoop of your favorite protein powder to the mixture if desired. (I haven't tested this however.)
Looking for fruity pops? Make these delicious Strawberry Cream Popsicles!
Tips for Success
Pouring into molds: This recipe yields about 2.5 cups (20 ounces) of the liquid chocolate banana mixture pre-frozen. So a 12-cavity popsicle mold with 2-3 ounce cavities works great. (I fill 8 cavities with 2.5 ounces each.) You may find the servings vary depending on the mold you're using.
Freezing: You'll want to freeze the popsicles for at least 6-7 hours before enjoying, or until they're completely solid.
Removing the pops: To remove them from the molds, simply set them out on the counter at room temperature for several minutes. Or run them under warm water for a few seconds so they slide right out.
For more inspiration, also browse all healthier vegan dessert recipes.
Chocolate Banana Popsicle (Fudgy, Vegan!)
- 2/3 cup plant milk
- 2 large ripe bananas (or 3 medium/small)
- 1/2 cup pure maple syrup
- 1/4 cup cocoa powder
- 1 tsp. vanilla extract
- Pinch of salt
- 2-3 Tbsp. creamy peanut butter
- Add all ingredients to a high-speed blender. Blend for about 20-30 seconds until smooth. Scrape down sides if needed and blend again.
- Pour mixture into popsicle molds (leaving a little space to allow for expansion). Place in freezer for about 6-7 hours, or until completely solid.
- To remove from the molds, leave them on the counter for several minutes, or run under warm water for a few seconds to help them slide out.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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