Did someone say nice cream? These Peanut Butter Banana Pops make the most of your freezer! The only "cooking" you'll do is melting chocolate for that gorgeous drizzle, making these the ultimate lazy dessert recipe that tastes delicious. You can hit every dietary need with these– vegan, gluten free, paleo, refined sugar free! On your marks, get set, blend!
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For the Pops
- 1/ 2 cup canned coconut cream
- 1/ 4 cup peanut butter
- 2 cups frozen bananas
- 1/ 2 teaspoon vanilla extract
- 1/ 2 teaspoon ground cinnamon
For the Chocolate Topping
- 1 block vegan chocolate
- 1 tablespoon canned coconut cream
- Handful crushed nuts
In a blender or food processor add all ingredients for the pops and blend on a high speed until combined and smooth. Pour into icy pole trays and place in the freezer to set for 8 hours, ideally overnight.
The next day, remove the pops from the molds and place them back into the freezer so they don’t melt.
Make the chocolate topping: Melt the chocolate in a bowl over hot water or in the microwave. Once runny, add the coconut cream and mix until combined.
One by one, dip the icy poles into the chocolate and place them flat onto a tray with baking paper. Sprinkle over some nuts and repeat the process. Use left over chocolate to drizzle over the rest of the pops. Place in the fridge to set for 10 minutes. Serve and enjoy!