Peanut Butter Popsicles
Yield: 6-8 popsicles, depending on mold size


  • 10-12 ounces peeled or about 3 medium-large very ripe medium bananas* (frozen works well; this amount translates into 1 1/4 to 1 1/2 cups mashed)
  • ½ cup (128 grams) creamy peanut butter (for a different flavor, you may substitute chocolate hazelnut spread)
  • 1 cup (227 grams) plain yogurt (I use Stonyfield–any fat content, Greek or regular, may be used; I’ve used vanilla when I didn’t have plain on hand)
  • 1 1/2 to 2 tablespoons honey or pure maple syrup (may adjust according to taste)


  1. Place all of ingredients except the honey or maple syrup into a blender. (When using frozen bananas, it’s helpful to break them into chunks.) Blend until very smooth, scraping down the sides of the blender as needed.
  2. Taste the mixture and add the honey or maple syrup according to taste, blending to evenly distribute.
  3. Pour the mixture into the popsicle molds.** If you are using wooden craft sticks instead of sticks that attach to the molds, set a timer for 1 hour and insert the sticks at this time. (If starting with frozen bananas, set the time for 30 minutes.) Optionally, place a piece of foil or plastic wrap over the molds and poke the stick through the foil or wrap. This will hold the sticks upright.
  4. Place the popsicles in the freezer. They will be easier to remove from the molds when frozen overnight. To easily remove the molds, dip them in a glass of warm water, checking every 10 seconds or so, or until the molds pull away from the popsicles.


  • *For those who use a kitchen scale, the weight of the bananas should be taken after peeling.
  • **If popsicle molds are not available, small paper cups and wooden craft sticks may be used instead.

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