Why You’ll Love This Peanut Butter Banana Overnight Pops

• Unbelievably Easy. Seriously, if you can operate a blender, you can make these. There’s no custard to cook, no ice cream maker to churn—just a simple blend and freeze situation that honestly feels like a cheat code.
• The Perfect Texture. Because we’re using very ripe bananas as the base, these pops freeze with a creamy, almost soft-serve-like consistency that’s far from icy. You’ll notice they’re scoopable straight from the freezer, which is a little bit of magic in itself.
• Naturally Sweetened. The ripe bananas bring all the sweetness we need, with maybe just a tiny drizzle of maple syrup or honey if your sweet tooth demands it. It’s a treat you can feel genuinely good about serving.
• Make-Ahead Magic. Having a stash of these in your freezer is like having a secret weapon. They’re ready whenever a craving strikes, making you the hero of your own kitchen on a busy day.

Ingredients & Tools

• 3 large very ripe bananas (the spottier, the better!)
• 1/2 cup creamy, natural peanut butter
• 1/2 cup plain Greek yogurt or coconut yogurt
• 1/4 cup milk of choice (almond, oat, or whole milk work great)
• 1-2 tablespoons maple syrup or honey (optional, depending on banana sweetness)
• 1 teaspoon pure vanilla extract
• A pinch of sea salt
• Optional add-in: 2 tablespoons of mini chocolate chips

Tools: A good blender, popsicle molds, and popsicle sticks.

The quality of your peanut butter really matters here—look for one with just peanuts and salt for the cleanest flavor. And those bananas? Their ripeness is non-negotiable; they’re the key to both sweetness and that dreamy texture.

Serves: 6 pops | Prep Time: 10 minutes | Freeze Time: 6 hours or overnight | Total Time: 6 hours 10 minutes

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Everything. Don’t even think about using yellow bananas. We need those deeply spotted, almost black ones. They are significantly sweeter and blend into a much creamier, less starchy base, which prevents an icy pop.
• Natural Peanut Butter vs. Conventional. This is a big one. The kind of peanut butter that’s just ground peanuts (and maybe salt) will give you a much purer, stronger peanut flavor. The stabilized kinds with added oils can sometimes leave a waxy feel when frozen.
• To Sweeten or Not to Sweeten? Honestly, taste your blend before you pour! If your bananas are perfectly ripe, you might not need any extra sweetener. The trick is to blend everything except the sweetener, taste, and then decide.
• Yogurt for Creaminess. The yogurt isn’t just for tang; it adds a richness that helps create a smooth texture. Greek yogurt makes it extra creamy, but a plant-based coconut yogurt works beautifully too.

How to Make Peanut Butter Banana Overnight Pops

Serving Suggestions

Complementary Dishes

• A Simple Berry Salad — The bright, tart acidity of fresh mixed berries cuts through the richness of the pops beautifully, creating a lovely contrast.
• Toasted Coconut Flakes — Press some toasted coconut onto the pops right after unmolding for a little crunch and a tropical twist.
• A Dollop of Whipped Cream — For a truly decadent feel, a little cloud of lightly sweetened whipped cream on top turns this snack into a dessert.

Drinks

• Cold Brew Coffee — The deep, smooth flavor of cold brew is a fantastic companion to the sweet peanut butter and banana notes.
• A Glass of Cold Milk — It’s a classic for a reason! A sip of cold milk between bites is pure comfort.
• Iced Rooibos Tea — Its naturally sweet, slightly nutty flavor profile harmonizes with the pops without any caffeine.

Something Sweet

• Chewy Oatmeal Raisin Cookies — The warm spices and chewy texture make for a delightful, homespun dessert pairing.
• Dark Chocolate-Dipped Strawberries — Elegant, simple, and the dark chocolate echoes the optional chips in the pops.
• A Small Square of Brownie — For the ultimate indulgence, a fudgy brownie bite alongside a pop is a match made in heaven.

Top Mistakes to Avoid

• Mistake: Using under-ripe bananas. This is the number one reason for icy, bland pops. Under-ripe bananas are starchy, not sweet, and they just don’t break down into the same creamy consistency. I’ve learned this the hard way!
• Mistake: Skipping the salt. It might seem insignificant, but that pinch of salt is crucial. It balances the sweetness and intensifies the peanut butter flavor, preventing the pops from tasting flat.
• Mistake: Overfilling the molds. Remember, liquids expand when they freeze. If you fill the molds to the very top, you’ll have a messy overflow in your freezer, and the sticks might push out.
• Mistake: Trying to unmold without warm water. Don’t just yank on the stick! You’ll likely break it. A quick run under warm water loosens the pop from the mold perfectly every single time.

Expert Tips

• Tip: Freeze your banana chunks first. For an even creamier, almost instant soft-serve texture, peel and slice your ripe bananas and freeze them on a parchment-lined tray for 2-3 hours before blending. This creates a super thick, frosty base.
• Tip: Create a swirl. For a marbled effect, reserve a couple tablespoons of the blended mixture and stir in an extra spoonful of peanut butter. Pour the main mixture into the molds, then drizzle the peanut butter swirl on top and use a knife to marble it.
• Tip: Make them nut-free. Simply swap the peanut butter for sunflower seed butter! It has a similar color and creamy texture, and the flavor is wonderfully nutty and compatible with banana.
• Tip: For easy cleanup. Rinse your blender pitcher with hot water immediately after pouring. The mixture is thick and can be a pain to clean once it dries, but hot water makes it a breeze.

FAQs

Can I use frozen bananas instead of fresh?
Absolutely! In fact, it’s a great trick. If you have ripe bananas that are about to go bad, peel them, break them into chunks, and freeze them in a bag. When you’re ready to make the pops, you can use them straight from the freezer. You might need to let them sit for 5-10 minutes to soften just enough for your blender to handle them, and you may need a tiny bit more liquid to get things moving.

How long do these popsicles keep in the freezer?
They’ll keep perfectly for about 2-3 months if stored in an airtight container or well-wrapped in the mold. After that, they might start to develop a little freezer burn or lose their optimal creamy texture. But honestly, they’ve never lasted that long in my house!

My popsicles are too hard to eat! What went wrong?
This usually points to one of two things: the bananas weren’t ripe enough (leading to a more icy structure) or there wasn’t enough fat (from the peanut butter and yogurt) to keep them soft. Next time, ensure super spotty bananas and maybe add an extra tablespoon of peanut butter. Let the pop sit on the counter for 3-5 minutes before eating to soften slightly.

Can I make this without a blender?
You can, but the texture will be different. You’d need to mash the bananas extremely well with a fork until completely smooth, then whisk in the other ingredients vigorously. It won’t be as flawlessly silky, but it will still be delicious—just expect a slightly more textured pop.

What can I use if I don’t have popsicle molds?
No molds, no problem! Small paper cups work wonderfully. Just pour the mixture in, cover with foil, and poke a popsicle stick through the foil to hold it upright. You can also use an ice cube tray for mini, bite-sized treats—perfect for little ones.