Peanut Butter Banana Protein Popsicles
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 10 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 large ripe bananas (spotted bananas are best for sweetness)
- 1/2 cup creamy natural peanut butter
- 1 cup plain Greek yogurt (or dairy-free alternative)
- 2 scoops vanilla or chocolate protein powder
- 2 tablespoons honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup unsweetened almond milk (or milk of choice)
- Optional: 1/4 cup mini dark chocolate chips
Instructions
- Peel the ripe bananas and break them into smaller chunks. Place the banana chunks into a high-speed blender. Adding the bananas first helps the blades catch the fruit and start the blending process smoothly.
- Add the peanut butter, Greek yogurt, and vanilla extract to the blender. The yogurt provides the creamy base, while the peanut butter adds a rich flavor and healthy fats that prevent the popsicles from becoming too icy.
- Pour in your protein powder, honey (or maple syrup), and the splash of milk. Start with 1/4 cup of milk; if your protein powder is very thick, you may need an extra tablespoon to help the mixture blend into a pourable consistency.
- Secure the lid and blend on high for about 45 to 60 seconds. You want the mixture to be completely smooth with no visible banana chunks. If you are adding chocolate chips, stir them in by hand with a spatula after blending is complete.
- Carefully pour the mixture into your popsicle molds, leaving about a quarter-inch of space at the top to allow for expansion as they freeze. Gently tap the molds on the counter to remove any air bubbles. Insert the popsicle sticks according to your mold’s instructions.
- Place the molds in the freezer for at least 6 hours, or ideally overnight. This ensures they are fully solid and will come out of the molds cleanly without breaking.