This homemade banana popsicle recipe combines instant pudding mix, ripe bananas, and full-fat milk to create a chilled, creamy treat that’s perfect for summer. Light, satisfying, and simple to make, this batch fills nine 3-ounce popsicle molds.
If you love popsicles, consider trying other refreshing flavors like Tajin mango popsicles, strawberry shortcake cream pops, or cherry mango popsicles for more summer inspiration.
Reasons to Love this Homemade Banana Popsicle Recipe
- Family-friendly: Mildly sweet and creamy, these popsicles appeal to kids and adults alike.
- Easy to make: Just blend, pour into molds, and freeze. The method is straightforward and quick.
- Nutritious elements: Fresh bananas bring potassium, fiber, and natural sweetness to the recipe.
- Party-ready: These popsicles are a hit at gatherings—easy to prepare in batches and loved by little ones.
This pudding-based popsicle has a nostalgic, creamy texture reminiscent of street-vendor treats but without unnecessary additives.
📃Ingredient Description
Ingredients used in this recipe and why they matter:
- Pudding mix: Instant banana cream pudding delivers concentrated banana flavor and helps prevent ice crystals for a smooth, creamy finish.
- Bananas: Ripe bananas add natural sweetness and body. Frozen bananas work in a pinch, but you may need to increase the liquid slightly.
- Milk: Full-fat milk gives the creamiest texture. Canned coconut milk can be substituted for a dairy-free option, but whole milk is used here for best results.
- Vanilla paste or extract: A touch of vanilla deepens the flavor—use paste for visible vanilla flecks or extract if that’s what you have on hand.
💭Variations and Substitutions
- Milk options: Swap in heavy cream or Greek yogurt for an extra-rich texture, or use 2% or lactose-free milk for a lighter version.
- Fruit pairings: Peaches, berries, or avocado blend well with pudding mix for different flavors and textures.
- Add-ins: Stir in shredded coconut, chopped strawberries, or small fruit pieces for texture and color.
📝Step-by-Step Instructions
Follow these simple steps to make smooth, creamy banana popsicles:
Step 1: Add the pudding mix, vanilla, bananas, a pinch of salt, and milk to a blender.
Step 2: Cover and blend until completely smooth and creamy.
Step 3: Set your popsicle molds on a tray and pour the mixture into each cavity about three-quarters full. Cover and freeze for at least 6 hours, or until firm.
Step 4: To unmold, run the bottom of the mold briefly under warm water or let it sit at room temperature for a few minutes. Gently pull the sticks to release the popsicles.
Storage tips are included in the recipe notes and FAQ below.
👩🏽🍳Maur’s Tips
- Add a pinch of salt to brighten the fruit flavors.
- Blend thoroughly to avoid ice crystals; a high-speed blender helps create the smoothest texture.
- If you skip the pudding mix, whisk in a small amount of cornstarch and adjust sweetness to prevent iciness.
- Leave a little headspace in the molds because the mixture will expand slightly as it freezes.
- If your mold has no lid, cover it with plastic wrap to prevent freezer burn or surface ice.
- Freeze as quickly as possible—set the freezer to its coldest setting or freeze overnight.
- For easy release, dip the molded bottoms in warm water for a few seconds.
📝Recipe FAQS
Use full-fat dairy like whole milk or Greek yogurt, blend thoroughly, and consider adding a stabilizer such as a small amount of cornstarch or sweetened condensed milk. Chilling the mixture before freezing can also reduce ice crystal formation.
Dip the mold briefly in warm water before removing the popsicles or let the mold sit at room temperature for a few minutes to loosen them.
Once frozen, remove popsicles from molds and wrap them individually in wax paper or plastic wrap. Store them in a labeled freezer bag or airtight container to preserve freshness.
Love this Cold Treat. Here Are More Frozen Desserts Recipes to Try:
-
Easy Mango Smoothie
-
Creamy Biscoff Cookie Butter Ice Cream
-
Tajin mango popsicles
-
Strawberry Rhubarb Ice Cream
Please consider leaving a star rating and sharing your experience in the comments. Your feedback is appreciated.
PEACE & LOVE
Maureen
📖 Recipe
Homemade Banana Popsicles
Equipment
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Blender
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Silicone popsicle molds
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
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Add the milk, pudding mix, bananas, vanilla, and a pinch of salt to a blender.
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Cover and blend until smooth and creamy.
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Place molds on a tray and pour the mixture into each cavity about three-quarters full. Cover and freeze for 6 hours or until firm.
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Remove the popsicles by running the bottom of the mold under warm water briefly or letting the mold sit for a few minutes at room temperature. Pull the sticks to release.
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Gently lift the sticks and enjoy. See the post body for substitutions, photos, and FAQs.
Notes
- If you only have frozen bananas, use them but adjust the liquid to reach a blendable consistency.
- A pinch of salt enhances the fruit flavor—don’t skip it.
- Silicone molds make unmolding much easier than rigid molds.
- If your mold lacks a lid, cover it with plastic wrap to prevent ice buildup on the surface.
Nutrition
| Calories: 71kcal
| Carbohydrates: 12g
| Protein: 2g
| Fat: 2g