Even though it’s technically summer in the Northern Hemisphere until September 22, most people in the states approach Labor Day weekend as summer’s last hurrah. These peanut butter fudge popsicles are the perfect way to celebrate these dwindling days of warm weather, backyard BBQs, and relaxing in hammocks.
I’m fairly certain these will be my last frozen/ice cream/popsicle type recipe of the season, and I think I chose the perfect treat to end things with a bang! These pops are creamy, rich, and loaded with peanut butter flavor. In fact, they are so creamy, that photographing them turned out to be quite the challenge. They want to melt reeeally fast! After making these several times, photographing on two separate occations, and taking dozens of photos I decided that melty pics were probably the most genuine anyway! My advice: enjoy them quickly!
There’s just 6 everyday ingredients in these simple pops. Frozen ripe bananas make the perfect base, and sweeten these popsicles just enough without any additional sweeteners necessary (although you can add a tiny bit of maple syrup if you’d like them a bit sweeter). Creamy all-natural peanut butter adds richness and keeps these popsicles super luscious and ice crystal free. Think peanut butter version of the ever popular fudge pop. You guys are gonna love these!
Simply swirl all of your ingredients together in a food processor or high speed blender, swirl in some extra peanut butter as you pour in your popsicle molds, and freeze!
Wishing you a healthy, happy, relaxing, and safe weekend!
Peanut Butter Banana Fudge Pops – Vegan, Gluten Free, Sugar Free
Makes about 4 popsicles
- 2 large or 3 small over-ripe, frozen bananas
- 1/3 cup of creamy natural peanut butter + extra for swirling
- 2 tbsp coconut, almond, soy or other milk of choice
- 1/2 tbsp vanilla extract
- Optional: big pinch of sea salt, if your peanut butter is unsalted
- (Optional: 2-3 tsp maple syrup, see notes)
Add all ingredients to food processor (or high speed blender like Vitamix) and churn until smooth and no chunks of banana remain. Spoon carefully into popsicle molds, drizzling in a teaspoon of extra peanut butter for a marbled effect (I like to sprinkle a little salt into the extra peanut butter for a yummy sweet/salty effect). Insert popsicle sticks. Freeze for a few hours or until firm. Run warm water over the popsicle mold to help release the popsicles.
I’ve made these both with and without the maple syrup added, and they were delicious both ways. Taste after churning in the food processor, and then decide if you’d like it sweeter. Using very ripe bananas will also make for sweeter tasting popsicles.