Roasted Banana Pops

These are creamy, dreamy pops. Roasting the bananas may seem silly — and you can certainly use overripe bananas instead — but roasting brings out a sweetness and depth that can’t be beat! Plus, you can roast the bananas when you’re roasting one of the other recipes and just refrigerate them until you’re ready. We really encourage you to try it! 

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Hands-on time:
30 minutes
   |   
Total time:
3 hours, 30 minutes
   |   
Makes
6
Servings

Kitchen Gear

Small baking pan
Measuring spoons
Pot holders
Spatula
Measuring cup
Blender or food processor (adult needed)
Ice-pop molds or 6-8 small paper cups plus 6-8 wooden ice-pop sticks 

Ingredients

4 ripe or overripe bananas, peeled
1⁄2 teaspoon ground cinnamon (if you like)
1 cup plain Greek yogurt
1⁄2 cup milk
1⁄2 teaspoon vanilla extract

Instructions

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Turn the oven on and set the heat to 350 degrees.
  2. Put the bananas in the baking pan and sprinkle with the cinnamon, if using.
  3. Once the oven temperature has reached 350 degrees, carefully put the baking pan in the oven and roast until the bananas are browned and bubbling, about 20 minutes. Set aside to cool.
  4. Put the bananas, and the rest of the ingredients, in the blender or food processor and blend until smooth.
  5. Divide the mixture among the molds or cups and push in the sticks.
  6. Freeze until solid, about 3 hours. To release the pops, run the outside of the molds briefly under hot water or let them sit at room temperature for 5 minutes. 

OR ELSE

If you don’t want to roast the bananas, just make sure they’re overripe, and start with step 3.