After the Halloween sugar overload this past week, our family needed a way to wean off the candy craziness. Rather than go cold turkey on sweets, I whipped up this healthy, yet surprisingly decadent, dessert: frozen yogurt banana pops. I like that the main ingredients are bananas and yogurt. My kids like the festive sprinkles and the ice cream-y texture and flavor.
Here’s the recipe as well as step-by-step photos with additional commentary for you visual folks:
Assemble your ingredients and tools 1 of 19You'll need bananas, Greek yogurt, honey, sprinkles or other toppings. Also, a bowl, rubber spatula, cookie sheet, parchment or wax paper, and popsicle sticks. Oops -- the popsicle sticks didn't make it into the photo!
Start with the yogurt 2 of 19Dump the Greek yogurt into your bowl. See how nice and thick it is? I used Total Greek yogurt, but probably any will do fine.
Add honey 3 of 19Add 3 to 4 tablespoons of honey to the yogurt.
Mix the honey into the yogurt. 4 of 19Doesn't that look smooth and dippable now?
Taste test 5 of 19Taste the yogurt to see if you need more honey. I like my yogurt coating a little tart since the banana is so sweet and the toppings I use are sweet as well. If you like your yogurt sweeter, add a bit more.
Peel your bananas 6 of 19My 17 oz tub of yogurt made enough to coat 7 bananas with a tad left over.
Halve the bananas 7 of 19Cut the bananas into halves or thirds, as desired.
Insert popsicle sticks 8 of 19Gently push a popsicle stick into the cut side of the banana.
Oops 9 of 19That one went to far. No worries. Pull it back out a bit and reposition. You can mold the banana back together a bit with your fingers.
Banana pops ready 10 of 19
Dip your bananas 11 of 19Dip the bananas, one at a time, into the yogurt mixture.
The spatula is your friend 12 of 19The yogurt mix is rather thick and may need some help from a spatula to make it adhere attractively to the banana. A little trick I discovered was to twirl the banana against the spatula. This distributed the yogurt evenly and smoothly.
Set the yogurt-covered banana on a parchment paper-covered cookie sheet 13 of 19The parchment paper keeps the bananas from sticking to the cookie sheet. Wax paper would work okay, too.
Pop them in the freezer 14 of 19Freeze your yogurt-covered bananas for one hour. This step isn't strictly necessary, but does keep the whole operation a bit neater. (The banana pops are on the top shelf. The cookie sheet on the bottom has un-cooked pumpkin scones that I'm flash freezing.)
Get your toppings ready 15 of 19Put your topping or toppings in shallow bowls. You can use sprinkles or coconut like I did or try something different. Chopped nuts, cereal, or granola would work well, too.
Roll around in the sprinkles 16 of 19Or, roll your banana pops in the sprinkles, that is. The partially frozen yogurt is still soft enough so the sprinkles can attach easily, but hard enough that the yogurt doesn't come off and get your sprinkle bowl messy and goopy.
Back to the cookie sheet 17 of 19Place your sprinkle-covered banana pops back on the lined cookie sheet and back into the freezer for another hour or so.
Store in freezer bags 18 of 19You can store your finished pops in freezer bags or other freezer-friendly storage container.
Enjoy! 19 of 19These are yummy! And enjoyed as much by the grown-ups in our family as by the toddler and the six year old.
Frozen Yogurt Banana Pops with Sprinkles
Frozen yogurt banana pops are a healthy treat that everyone from toddlers to adults can enjoy. This recipe makes 14-21 delicious banana pops, but you can easily modify the amounts to make fewer.
- 7-8 Bananas
- Popsicle sticks
- Large tub of Greek yogurt (I used a 17.6 oz tub of Total)
- 3-4 tablespoons honey
- Toppings of your choice (chocolate sprinkles, jimmies, chopped nuts, and/or sweetened coconut all work well)
Peel and cut bananas into halves or thirds.
Push popsicle stick part way into the cut side of the banana.
Mix honey into Greek yogurt. Taste and add more honey if desired.
Dip the banana into the yogurt mix. Use a rubber spatula or spoon to help cover the banana evenly with the yogurt.
Lay the yogurt-covered bananas on a parchment paper-lined cookie sheet.
Freeze for one hour.
Pour sprinkles or other topping(s) in shallow bowl(s).
Remove yogurt-covered bananas from freezer and roll in sprinkles or other toppings.
Freeze on parchment paper-lined cookie sheet for another hour, then store in freezer bags.
We’ve been eating these as afternoon snacks, but they would also make great party treats.
Looking for more healthy toddler food ideas? Try muffin tin meals.