Peanut Butter Banana Pops for Vanilla and Chocolate Lovers


Linda DeVoe submitted a recipe for peanut butter banana pops for one of our first dairy-free recipe contests. Her three-ingredient dessert was a little too heavy on the peanut butter for our tasters – I know, is that possible? So Sarah modified the recipe to suit various nutty palates.

Dairy-Free Peanut Butter Pops Recipe with Chocolate and Vanilla Options - Easy, Vegan, Just 3 Ingredients!

Peanut Butter Banana Pops for Vanilla and Chocolate Lovers

Sarah starts with just one tablespoon of peanut butter, which suits younger taste buds, and adds more, to taste, for peanut butter lovers. She also opts to use chocolate dairy-free milk beverage, for a boost of sweetness and complementary flavor. But Sarah says vanilla is delicious too.

Either way, this recipe results in simple, healthy, everyday kind of desserts. And we love that it also helps to use up leftover bananas and dairy-free milk beverage!

Dairy-Free Peanut Butter Pops Recipe with Chocolate and Vanilla Options - Easy, Vegan, Just 3 Ingredients!

Special Diet Notes: Peanut Butter Banana Pops

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, soy-free, vegan, and vegetarian.

For peanut-free banana pops, you can substitute sunflower seed butter for the peanut butter.

Peanut Butter Banana Pops (Vanilla or Chocolate)
Prep time
Total time
The original recipe called for ½ cup of peanut butter. That flavor was way too intense for my family. But you can add peanut butter to the mixture to taste.
Recipe type: Dessert
Cuisine: American
Serves: 6 Popsicles
  • 1 medium to large ripe banana, either fresh or frozen, broken into chunks
  • 1 cup vanilla or chocolate dairy-free milk beverage (I used Silk Dark Chocolate Almond)
  • 1 tablespoon creamy natural peanut butter, or more to taste (see Peanut Butter Note below)
  1. Put the banana milk beverage, and peanut butter in your blender, and blend until smooth.
  2. Pour the mixture into popsicle molds. The number of popsicles the recipe makes depends on the size of your molds. I made 6 small popsicles with this recipe.
  3. Freeze the popsicles for at least 2 hours, or until completely solid.
Peanut Butter Note: I use the natural version of brands like Jif or Skippy, which have added oil and a pinch of salt. They are much smoother and seem to work better in this recipe than varieties that are just peanuts.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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