Frozen Banana Yogurt Pops 5 ★

4 h 10 min | easy | gluten-free, vegetarian

Two creamy white frozen banana yogurt pops with wooden sticks lie on a small white plate, topped with rainbow sprinkles; bananas and a bowl of sprinkles sit blurred in the background on a light countertop.

Published Mar 20, 2025

Prep Time	Cook Time	Total Time
10 min	4 h	4 h 10 min

Rate/Review

Introduction

These frozen banana yogurt pops are a creamy, naturally sweet treat that tastes like dessert but feels light and refreshing.

They come together in minutes with simple ingredients, then freeze into fun, handheld snacks everyone can enjoy.

Perfect for hot summer afternoons, after-school treats, or a make-ahead dessert for parties and cookouts.

Two creamy white banana-yogurt popsicles on wooden sticks, topped with rainbow sprinkles, resting on a white plate; a banana and a blue bowl are blurred in the background.

How to Make Frozen Banana Yogurt Pops

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Prep the ingredients

Peel the bananas, break them into chunks, and measure out the yogurt, vanilla, honey, and sprinkles so everything is ready.
Blend the banana yogurt base

Add the banana chunks, vanilla Greek yogurt, vanilla extract, and honey to a blender or food processor.
Blend until the mixture is very smooth and creamy, stopping to scrape down the sides if any banana pieces stick.

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Taste and adjust sweetness

Taste the mixture and add a little more honey if you prefer a sweeter pop, then blend again briefly.
Fill the popsicle molds

Carefully pour the banana yogurt mixture into six popsicle molds, leaving a small space at the top for expansion.
Tap the molds gently on the counter to release any air bubbles so the pops freeze with a smooth texture.
Add sprinkles and sticks

If using sprinkles, divide them over the tops of the molds and lightly press so they stick into the yogurt.
Insert a popsicle stick into each mold, making sure it stands upright in the center for even freezing.

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Freeze the pops

Place the molds on a flat surface in your freezer and freeze at least 4 hours, until completely firm.
Unmold and serve

To release, run each mold briefly under warm water, then gently pull on the stick until the pop slides out.
Serve right away, or return the pops to the freezer on a parchment-lined sheet pan for longer storage.

Six creamy white banana yogurt popsicles on a white tray, each topped with rainbow sprinkles and a wooden stick, with extra sprinkles scattered in the background.

Substitutions

Greek yogurt -> dairy-free yogurt: Use a thick coconut or almond milk yogurt instead of Greek yogurt for dairy-free pops with similar creaminess and body.
Honey -> maple syrup or agave: Swap the honey with pure maple syrup or agave so the pops stay sweet and also work for vegan eaters.
Rainbow sprinkles -> naturally colored sprinkles or crushed freeze-dried fruit: Use naturally colored sprinkles or finely crushed freeze-dried strawberries for a colorful look with fewer dyes and light fruity flavor.

Three creamy white frozen banana yogurt pops on wooden sticks, arranged on a white plate and topped with rainbow sprinkles.

Tips

Pick spotty, very ripe bananas: Choose bananas with many brown spots, since they blend sweeter and creamier, which means you can often skip extra honey.
Use thick yogurt for the best texture: Very thick Greek yogurt helps the pops freeze creamy instead of icy, especially if you are using lower fat varieties.
Leave space at the top of the molds: Do not fill molds to the very top, because the mixture expands a little as it freezes and can overflow.
Run warm water over the molds, not the tops: Keep water on the outside of the molds only; water inside the cavities can create icy spots on the pops.
Pre-freeze the sticks for neater centers: Chill the pops with sticks inserted for about 30 minutes, then straighten any leaning sticks before the pops fully harden.

Nutrition Facts ^*

Energy	105	kcal
Protein	6	g
Total Fat	0	g
Carbohydrates	20	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Three creamy banana yogurt popsicles on a white plate, each topped with rainbow sprinkles and a wooden stick; blurred bananas in the background.

FAQ

Why did my popsicles turn out icy instead of creamy?: Icy pops usually mean there was too much liquid or low-fat yogurt and not enough banana or thick yogurt. Next time, use full-fat Greek yogurt, very ripe bananas, and avoid adding milk or juice to thin the mixture.
How can I make these popsicles without a popsicle mold?: Spoon the mixture into small paper cups or silicone muffin liners and cover each with foil. Poke a stick through the foil center, then freeze and peel away the cups when you are ready to eat.
Can I use regular yogurt instead of Greek yogurt?: Yes, regular yogurt works, but the mixture will be thinner and can freeze a bit icier. Strain regular yogurt through a fine strainer lined with coffee filters for 30 to 60 minutes to thicken it.
How long do homemade yogurt popsicles keep in the freezer?: These pops taste best within about one month, when the texture stays creamy and the banana flavor tastes freshest. Store them in an airtight container or zip-top bag to prevent freezer smells and frost from affecting the taste.

Serving Suggestions

These frozen banana yogurt pops make a bright, cheerful treat that works just as well for brunch as for dessert.

For a fun twist, swirl in peanut butter, mini chocolate chips, or a stripe of jam before freezing for flavor surprises.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 5 reviews.

Post your review and pictures below! ⬇︎

Ralph Larsen, Madison, WI: Love this recipe. Great way to use up ripe bananas for a frozen treat everyone will eat! — 5 ★

Eunice: Glad this was a hit, Ralph!
Amy, Los Angeles, CA: These were simple to make and delicious. I followed the recipe exactly. — 5 ★

Eunice: Glad these turned out well, Amy!
Nichole, Sacramento, CA: I was looking for a good, basic frozen treat recipe and this one fit the bill! So easy to throw together and really tasty. I mixed in a little extra honey because my bananas werent super sweet. Next time I might try swirling in a little peanut butter, although its not needed since these are great on their own. They freeze up nice and creamy with lots of banana flavor. I did add some rainbow sprinkles on top before freezing. This recipe is perfect for getting kids involved in the kitchen too. I'll definitely keep this recipe handy! — 5 ★

Eunice: Glad it worked so well for you, Nichole!
homehub, Portland, OR: I've tried these before actually, and they turn out really good! Though I was wondering if you could do this without popsicle molds, like in one big thing for yourself if you dont have sticks. If you can could you make a recipe? — 5 ★

Eunice: Yes, pour the blended mix into a parchment-lined loaf pan or shallow container and freeze. Stir after 30 minutes for creaminess, then slice or scoop once firm.
donna6864, Las Vegas: Such a fun, creamy little treat! I used extra-ripe bananas and skipped the honey since they were sweet enough, and the texture came out super smooth. The sprinkles on top made them feel extra special for the kids 😄 Will definitely keep a batch in the freezer. — 5 ★

Eunice: Love hearing that!