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You will want these creamy chocolate peanut butter banana fudge popsicles stashed in your freezer for hot afternoons or last minute desserts. They blend the best flavors into a silky frozen treat that both kids and adults crave. With just a handful of pantry ingredients and a few easy steps, you can skip store-bought popsicles forever.
The first time I made these, my family could not stop sneaking back for seconds straight from the freezer. It is our official summer snack now.
Ingredients
- Plain Greek yogurt: for tang and creaminess look for thick texture
- Creamy peanut butter: with no added sugars pure peanuts give the best flavor and creaminess
- Ripe bananas: add natural sweetness and help make the pops silky go for well spotted bananas for peak flavor
- Vanilla extract: essential for extra warmth and bakery style aroma buy real vanilla for best results
- Dark semi sweet or milk chocolate: for the shell choose a good quality chocolate with at least 50 percent cocoa solids for best melt and taste
- Coconut oil: used to thin the chocolate and give a glossy shell use virgin coconut oil for its fragrance
- Crushed pretzel crumbs: offer crunch and salty pop choose classic salted pretzels for the perfect balance
Step-by-Step Instructions
- Blend the Base:
- Combine yogurt peanut butter bananas and vanilla extract in a blender Add a small pinch of salt for flavor enhancement Blend everything on high until the mixture is completely smooth and creamy If the base seems too thick drizzle in a bit of milk to thin until just pourable
- Fill the Molds:
- Pour the smooth mixture evenly into eight popsicle molds or Dixie cups Insert popsicle sticks into the centers Make sure they stand upright by covering molds with foil and poking the sticks through if needed Place molds into the freezer for at least four hours or overnight until pops are firm
- Prepare the Chocolate Coating:
- Once popsicles are frozen completely melt chopped chocolate with coconut oil in a microwave safe bowl Start with short bursts of heat stirring between each until smooth and glossy Let the melted chocolate cool for ten minutes to avoid melting the popsicles when dipping
- Dip and Finish:
- Unmold popsicles by running the molds under warm water for a few seconds Working quickly dip the frozen pops into the cooled chocolate letting excess drip off Immediately roll or sprinkle each coated pop with crushed pretzel crumbs Return pops to a lined tray and set in the freezer if not eating right away
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I adore using dark chocolate for the coating because its depth balances the sweetness of bananas perfectly. My littlest cousin once declared these were better than the ice cream truck pops and that is now family legend.
Storage Tips
Store finished popsicles in an airtight container or zip top bag with parchment between layers. They keep well for at least two weeks and never get icy if well wrapped. If you make a double batch you will always have dessert on hand.
Ingredient Substitutions
Swap Greek yogurt for a non dairy yogurt to make this recipe vegan. Almond or sunflower seed butter works if avoiding peanuts and gluten free pretzel crumbs can be used for allergies. For a sweeter treat you can add a drizzle of honey or maple syrup to the base mixture.
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Serving Suggestions
These fudge pops are incredible as an after school snack or light dessert. For a party set up a toppings bar with extra nuts sprinkles or flaked coconut so everyone can decorate their own. You can also slice the popsicles and serve them with berries for a sundae inspired platter.
Cultural and Fun Origins
Chocolate banana and peanut butter as a trio are a classic American combination that dates back decades. Elvis Presley’s favorite sandwich inspired countless desserts using these ingredients so these pops are a fun nod to that playful tradition.
Recipe FAQs
- → Can I use other nut butters instead of peanut butter?
Yes, almond or cashew butter works well. Just use the same quantity and choose unsweetened for best results.
- → What's the best chocolate for dipping?
Semi-sweet, dark, or milk chocolate all suit this treat. Pick your favorite or experiment with blends for variety.
- → How long should the pops freeze before coating?
Freeze for at least 4 hours, or overnight, to ensure the pops are solid enough for dipping and coating.
- → Is there a dairy-free version?
Swap Greek yogurt for coconut yogurt and use dairy-free chocolate for a plant-based option.
- → How do I keep the pretzel coating crunchy?
Dip the frozen pops in chocolate, then immediately into pretzel crumbs. Refreeze promptly to maintain texture.
- → Can I make these without popsicle molds?
Absolutely! Small paper cups and wooden sticks are a practical alternative.