Strawberry Banana Popsicles Recipe

I made Strawberry Banana Popsicles with creamy yogurt and ripe bananas, naturally sweetened with no refined sugar and designed for easy meal prep and kid-friendly snacking.

I love simple desserts that feel special but wont mess up your day, and these Strawberry Banana Popsicles are exactly that. Bright fresh strawberries fold into plain Greek yogurt for a creamy, slightly tangy bite that somehow tastes like summer without being cloying.

I didnt expect how much personality the yogurt would add, it keeps things light yet rich, and the kids actually asked for seconds which surprised me. There is a little surprise in the texture too, tiny icy pockets that make each bite interesting.

If you like easy, not-too-sweet treats you might want to try these.

Ingredients

• Bright, juicy berries add natural sweetness, vitamin C and fiber, sometimes tart.
• Banana adds creamy texture, potassium and natural sugars, makes popsicles smooth.
• Greek yogurt brings protein, tangy flavor and thick creaminess, way more satisfying.
• Thin out the mix, adds calcium, mild taste, almond milk lends nuttiness.
• Maple syrup or honey add sweetness, depth and a little caramel like warmth.
• Brightens flavors, adds acid to balance sweetness, keeps color from browning.
• Tiny splash lifts flavor, makes whole mix taste richer, smells amazing.
• Salt enhances sweetness, cuts blandness, small pinch goes a long way.

Ingredient Quantities

• 2 cups fresh strawberries, hulled and quartered approx 10-12
• 1 large ripe banana, mashed or sliced
• 1 cup plain Greek yogurt (full fat for creaminess)
• 1/2 cup milk or dairy free milk (almond or oat)
• 2 to 3 tbsp pure maple syrup or honey, more or less to taste
• 1 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• pinch fine sea salt

How to Make this

1. Hull and quarter about 2 cups fresh strawberries and mash or slice 1 large ripe banana; riper banana = sweeter popsicles so pick a soft one if you can.

2. Add the strawberries, banana, 1 cup plain Greek yogurt, 1/2 cup milk or dairy free milk (almond or oat), 2 tbsp pure maple syrup or honey (start with 2 and add more later if needed), 1 tsp pure vanilla extract, 1 tbsp fresh lemon juice and a pinch fine sea salt to a blender or food processor.

3. Blend until smooth and creamy; if you want little chunks leave it a bit chunky or pulse a few times instead of fully blending.

4. Taste the mixture and adjust sweetness with more maple syrup or honey, or add a splash more milk if it feels too thick; the lemon juice should brighten it so dont skip it.

5. Optional hack for ultra smooth popsicles: press the blended mixture through a fine mesh strainer to remove seeds and any fibery bits from the strawberries.

6. Pour the mixture into popsicle molds leaving a tiny gap at the top for expansion, tap the molds on the counter to release air bubbles.

7. If using wooden sticks and your molds dont have holders, freeze the molds for about 30 to 60 minutes until slushy then insert sticks so they stand straight; otherwise insert sticks now if your mold holds them in place.

8. Freeze for at least 4 to 6 hours or overnight until fully solid.

9. To unmold, run the outside of the molds under warm water for 20 to 30 seconds, wiggle the stick and pull gently; if they stick give it a few more seconds under warm water.

10. Store extras in an airtight container or freezer bag for up to a month, and let a popsicle sit a minute or two at room temp before eating so it softens just enough to bite.

Equipment Needed

1. Blender or food processor (for smooth or slightly chunky texture)
2. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp)
3. Cutting board and chef’s knife (to hull and quarter strawberries and slice the banana)
4. Rubber spatula or spoon (scrape the blender and pour into molds)
5. Fine mesh strainer (optional, for ultra smooth seed-free pops)
6. Popsicle molds (or small paper cups if you don’t have molds)
7. Wooden or reusable popsicle sticks (unless your mold holds them)
8. Baking sheet or tray (to keep molds steady in the freezer)
9. Airtight container or freezer bag (for storing extras)

FAQ

Strawberry Banana Popsicles Recipe Substitutions and Variations

• Strawberries: Swap with 2 cups frozen strawberries or 2 cups mixed berries (blueberries + raspberries). Frozen berries work great, you can blend straight from frozen for an extra thick pop.
• Banana: Use 1/2 to 3/4 cup mashed ripe avocado or 1/2 cup unsweetened applesauce for creaminess. Avocado gives a neutral, creamy base; applesauce is milder so you might want a bit more sweetener.
• Plain Greek yogurt: Replace with 1 cup full fat coconut yogurt or 1 cup silken tofu (blended) for a dairy free option. Coconut adds a hint of coconut flavor, tofu stays neutral and keeps pops nice and creamy.
• Maple syrup or honey: Substitute with 2 to 3 tbsp agave nectar, date syrup, or 2 tbsp granulated sugar dissolved into the milk. Some swaps are sweeter so start with less and taste.

Pro Tips

1. Use a very ripe banana or freeze banana slices first, they add natural sweetness and a creamy texture so you wont need as much syrup later and the popsicles are less icy.

2. Push the blended mix through a fine mesh sieve if you want silky smooth popsicles, use the back of a spoon or spatula to force paste through and you can leave a bit of pulp if you like texture.

3. Taste and tweak after blending, not before, add more sweetener a teaspoon at a time and a little extra lemon if it tastes flat, remember freezing mutes flavors so make it slightly brighter than you think you need.

4. To keep sticks straight, freeze the molds until slushy then insert sticks, tap molds on the counter to pop air bubbles and avoid big ice pockets, when unmolding run the outside under warm water for a few seconds not too long or they melt.

5. Store extras in an airtight container or wrap each one in plastic wrap to avoid freezer burn, label with the date, and let a popsicle sit a minute or two at room temp before eating so it softens enough to bite.