Peanut butter and banana popsicles—sounds like something a child would dream up, right? And honestly, I kind of did. One hot afternoon, desperate for something cold that didn’t come wrapped in plastic or make me feel guilty after eating three, I grabbed what I had: a couple of ripe bananas and a spoonful of peanut butter. I added a splash of almond milk for swirl power and just like that, these dreamy popsicles were born. They’re creamy, naturally sweet, and have this nostalgic ‘school lunch but frozen’ vibe that hits just right. Perfect for those moments when you want a snack that feels like a treat but won’t hijack your day. It’s like biting into summer. You don’t need a fancy mold—paper cups and wooden sticks work just fine (ask me how I know). It’s one of those recipes that you’ll find yourself coming back to again and again. Sweet easy recipes like this one are proof that keeping it simple is usually the best move.

1) Key Takeaways
2) Easy Peanut Butter and Banana Popsicles Recipe
3) Ingredients for Peanut Butter and Banana Popsicles
4) How to Make Peanut Butter and Banana Popsicles
5) Tips for Making Peanut Butter and Banana Popsicles
6) Making Peanut Butter and Banana Popsicles Ahead of Time
7) Storing Leftover Peanut Butter and Banana Popsicles
8) Try these snacks next!
9) Peanut Butter and Banana Popsicles
10) Nutrition

1) Key Takeaways

These popsicles only need 3 ingredients you likely already have.
No special equipment required—paper cups work just fine.
Perfect for kids and adults craving something sweet but simple.
They’re creamy, dairy-flexible, and make a sweet easy recipe that’s hard to beat.

2) Easy Peanut Butter and Banana Popsicles Recipe

You ever stand in front of the freezer and wish a healthy treat would just appear? Same. That’s how these popsicles were born. Bananas going soft on the counter, peanut butter staring me down from the pantry, and the fridge offering up a splash of oat milk. Magic happened.

This is the kind of recipe that makes you feel like you’ve got it all together, even if dinner was just toast again. It’s a sweet easy recipe that doesn’t ask for much. Three ingredients. A blender. A few hours of patience while they freeze. But the payoff? Cold, creamy satisfaction that tastes like a hug from childhood.

I’ve made these more times than I care to admit. They’ve become my go-to when I want dessert but also want to keep my pants buttoned. You can dress them up with a few chocolate chips or just keep things minimal. Either way, they work. They always work.

3) Ingredients for Peanut Butter and Banana Popsicles

Bananas: You want them ripe. Not spotty and falling apart, but definitely sweet and soft. They’re the base, the flavor, the sweetness—all rolled into one yellow wrapper.

Peanut Butter: I use creamy. Crunchy gets a little weird in a popsicle. Make sure it’s the kind you love by the spoonful. Natural or classic, it’s up to you.

Milk: Pick your fighter—almond, oat, dairy, whatever lives in your fridge and plays nice in a blender. It helps everything swirl together into a pourable dream.

4) How to Make Peanut Butter and Banana Popsicles

Step 1: Peel your bananas and break them into chunks. Try not to eat half of them while you’re at it (no promises).

Step 2: Toss those banana chunks into a blender. Add the peanut butter and your milk of choice. Doesn’t need to be fancy—just pour it in and blend away.

Step 3: Blend until the mixture looks like a creamy milkshake. You want it smooth. No lumps. Just dreamy, peanut buttery goodness.

Step 4: Pour into popsicle molds or use paper cups. Drop in your sticks. I’ve even used coffee stirrers in a pinch. Freeze for at least 4 hours. Overnight is better.

Step 5: When ready, run the molds under warm water for a second to pop them out. That’s it. You’ve made a sweet easy recipe you’ll come back to all summer.

5) Tips for Making Peanut Butter and Banana Popsicles

Bananas make the flavor. Don’t use green ones. Don’t use black ones. Aim for ripe, fragrant, and slightly soft. That’s where the magic lives.

If your peanut butter is the natural kind with oil on top, give it a stir first. You want the creamy stuff, not just peanut sludge. It’ll blend smoother and freeze better.

Use a high-speed blender if you can. A food processor works too, but a good blender will give you that perfectly smooth texture. It’s worth the extra cleanup.

6) Making Peanut Butter and Banana Popsicles Ahead of Time

You can whip these up on a Sunday and have them ready to grab all week. I like making a double batch because somehow, one just disappears by the end of the day.

If you plan to serve these to a group, make them the day before. That way you’re not pulling out semi-frozen banana soup in front of guests. Trust me.

This is one of those sweet easy recipes that actually tastes better the next day. The flavors chill out and mellow. That little wait? Totally worth it.

7) Storing Leftover Peanut Butter and Banana Popsicles

Keep them in the freezer (obviously), but store them in a zip-top bag once they’re fully frozen. That way they don’t absorb random freezer smells.

Wrap each one in parchment or wax paper before tossing them in a bag if you’re fancy. I do this when I want to feel like a snack professional.

They’ll last about two weeks before they start to get icy. Honestly though, they rarely survive past day three in my house.

8) Try these snacks next!

9) Peanut Butter and Banana Popsicles