Don’t you just want to reach right through your screen right now and grab that popsicle? I’m that person that always has a bunch of bananas on her counter, turning more and more ripe by the day, and challenging myself to find new ways to use them (banana bread is so yesterday). So what did I do this time? I whirled those spotted bananas up with some PB Americano Cinnamon Honey peanut butter, thus creating the most perfect summer popsicle. What’s even more perfect is the fact that this peanut butter is 100% gluten- and dairy-free and sweetened with local Arizona wildflower honey! Don’t be afraid to snack on a spoonful while you wait for your popsicles to set in the freezer.
PB Americano Pops
- 2 very ripe bananas
- 1 1/2 cups plain Greek yogurt
- 2/3 cup PB Americano Cinnamon Honey flavor
- 1/2 cup bittersweet chocolate chips
- 1 tbsp. coconut oil
In a food processor, add the bananas, yogurt, and peanut butter. Whirl until smooth, scraping down the sides as needed. Once the mixture is completely smooth, carefully pour into your popsicle molds.
Place in the freezer to set for 4 hours or overnight. Once the pops are solid, melt the chocolate and coconut oil together by microwaving in 30 second increments, stirring between each cook time, or heating up over low heat in a small saucepan on the stove.
Carefully remove the pops from their molds and drizzle with the melted chocolate. Place on a baking sheet lined with parchment paper and re-freeze the pops, allowing the chocolate drizzle to set; about 30 minutes.
Serve immediately, or store in an airtight container for up to 1 week.
Cinnamon Honey peanut butter product provided by PB Americano. Recipe and opinions are my own.