Recently our five-year old, Brooks, was watching an episode of Sid the Science Kid. Later when we were riding in the car, he told me how to make banana ice pops as they were doing on the show. I decided that we would make them together; however, knowing that Brooks isn’t a huge fan of bananas by themselves and also considering that he may not have recited the recipe exactly, I consulted Google.
I found the following recipe which is super easy and inexpensive to make. We already had all of the ingredients we needed as well as the ice pop molds. If you don’t have ice pop molds, you can find them pretty much anywhere this time of year for less than $5.
I have the small ice pop molds since my little ones don’t eat much at one time, but you can certainly use the large ice pop molds if you’re making these for older children or for yourselves. Both boys love these, as do I! I do not have a gluten allergy, but I find that I have more energy and feel all around better when I limit the amount of gluten in my diet. I notice the same with my boys. This recipe is completely gluten-free and utterly scrumptious. Enjoy!
Ingredients
- 3 bananas
- 1/2 cup peanut butter
- 1/2 cup almond milk, or water
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Instructions
- Combine all ingredients in the blender and blend until the mixture is smooth and creamy. Taste as you blend to adjust sweetness. Remember that the ice pops will be less sweet when frozen.
- Pour the batter into ice pop molds and freeze for at least six hours.
- Place molds in warm water to loosen, pop out ice pops, and store in a sealed container in freezer until ready to serve.