These peanut butter banana popsicles are the kind of treat you’ll want stocked in your freezer. They are creamy, naturally sweet, and made with simple, real ingredients you likely already have at home. so, if you’re looking for easy toddler popsicle recipes that don’t require a lot of time or fancy ingredients, you’ve found your new go-to.
These peanut butter banana popsicles are one of those snacks you’ll be so glad you prepped ahead.
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I’ve been making these in my house since my daughter was about 14 months old, and they’ve been a staple ever since. They work beautifully as a hot-weather snack, a teething soother, or honestly just a way to get through the afternoon with your sanity intact.
I also love that these come together with minimal effort. Just blend, pour, and freeze. They are easy, no refined sugar, healthy popsicles for kids.
Why toddlers love these peanut butter popsicles
There’s a reason these disappear fast in our house. The blended banana creates the most naturally creamy, soft texture (almost like frozen yogurt) which makes them easy and safe for little ones to eat. There’s no hard, icy crunch to worry about, just a gentle melt-in-your-mouth experience.
They’re also perfectly sweet without a single drop of added sugar. Ripe bananas do all the heavy lifting there, which means you can hand one to your 12-month-old.
A few more reasons these earn a permanent spot in your freezer rotation:
- Naturally sweet and creamy. They taste like a treat, not a “healthy snack”.
- Made with simple, real ingredients—no refined sugar or anything extra to think about.
- Quick to prep (just blend and freeze) and easy to keep stocked.
Love easy frozen toddler snacks? You might also like my Strawberry Popsicles and Yogurt Bites. Both are just as simple and always a hit with little ones.
Ingredients You’ll Need – 3 ingredient toddler popsicles
Ripe bananas: The riper the better. They’re sweeter, they blend smoother, and they make these popsicles taste incredible. Don’t use green or barely-yellow bananas here. They’ll make the popsicles starchy and bland.
Creamy peanut butter: For toddlers, I always recommend a natural peanut butter with no added sugar and no added salt. The ingredient list should just say “peanuts.” That’s it. The peanut butter adds creaminess, protein, and healthy fats that help keep toddlers full and satisfied.
Plain whole-milk yogurt: This is what gives these popsicles their rich, creamy texture and a little extra protein. Whole-milk yogurt works best for toddlers.
Optional add-ins (with measurements)
These are the extras I use in my own version, and they really do take these popsicles to the next level — but the base recipe is completely delicious without them too:
Coconut milk : Adds creaminess and makes the texture even smoother. Use full-fat canned coconut milk for best results.
Maple syrup: A touch of maple syrup is a great natural sweetener for toddlers over 12 months. Start with 2 tablespoon and taste before adding more.
Vanilla extract: Makes these taste like a frozen dessert rather than a plain fruit pop. A little goes a long way.
Cinnamon: Adds a warm, cozy note that pairs beautifully with the banana and peanut butter. My daughter asks for “the cinnamon ones” specifically.
A note on sweeteners: Maple syrup is safe for toddlers 12 months and older. Skip it entirely for babies under one year. The ripe bananas provide all the natural sweetness they need. Never use honey for children under 12 months due to the risk of infant botulism.
How to Make Peanut Butter Banana Popsicles
Add the banana chunks, peanut butter, and yogurt to a blender. If using any of the optional add-ins, add those in now too. Blend on high until completely smooth. Stop to scrape down the sides if needed, you want a totally lump-free, creamy mixture. Taste and adjust.
Pour the mixture into popsicle molds, filling each one to just below the fill line (the mixture expands slightly as it freezes).
Insert the popsicle sticks and place the mold on a flat surface in the freezer. Freeze for at least 4–6 hours. Overnight is even better.
To release the popsicles, run the outside of the mold under warm water for 20–30 seconds. They should slide right out.
Substitutions and Variations
Nut-free option: If your toddler has a peanut allergy, or if you need a school-safe snack, sunflower seed butter is the best swap. It has a similar creamy texture and neutral-ish flavor that works beautifully with banana. Almond butter and cashew butter are also great options if tree nuts are fine.
Dairy-free option: Since yogurt is one of the base ingredients, swap it for a full-fat coconut yogurt or unsweetened dairy-free yogurt. Both work beautifully and keep the creamy texture intact. Then simply skip any dairy milk add-ins and you’ve got a completely dairy-free popsicle.
Add-a-veggie version: Don’t knock it until you’ve tried it. A small handful of fresh spinach blends completely into this mixture. The banana and peanut butter flavor is so strong that you genuinely cannot taste the spinach
Skip the chocolate dip : The chocolate dip is optional, but I’ll be honest, it’s the detail that makes these feel like a real treat rather than just a frozen snack. If you’re skipping it (totally fine), the plain popsicles are just as delicious. You can also drizzle the melted chocolate over the top instead of dipping for a slightly less messy option with toddlers around.
Chocolate version (in the popsicle itself): Want chocolate all the way through? Add 1–2 tablespoons of unsweetened cocoa powder directly into the blender with the other ingredients. It turns the whole popsicle into a chocolate peanut butter banana pop — like a frozen smoothie on a stick. Use unsweetened cocoa for younger toddlers, not sweetened chocolate powder.
Why these make a great healthy toddler snack
As a mom of two young children, I’m always thinking about what’s actually going into my daughters’ body, not just whether they’ll eat it. These peanut butter popsicles for kids check every box.
Bananas are one of the best fruits for toddlers. They’re rich in potassium, provide natural fiber to support digestion, and give a steady source of energy that won’t lead to a sugar crash.
Natural peanut butter is a nutritional powerhouse for toddlers. It’s packed with healthy fats, and offers a meaningful amount of protein to keep little ones full between meals. For toddlers, I always recommend looking for a peanut butter where peanuts are the only ingredient. Avoid brands with added sugar, hydrogenated oils, or palm oil.
No refined sugar mean these are genuinely no added sugar popsicles for toddlers, not just “better than ice cream” healthy. The only sweetness comes from the banana itself, which makes them appropriate for toddlers as young as 12 months.
Storage and Make-Ahead Tips
Once frozen, popsicles will keep in the mold in the freezer for up to 3 months. Cover the tops with a layer of plastic wrap or foil to prevent freezer burn if you’re storing them for more than a week.
Once you pop them out of the mold, transfer them to a zip-top freezer bag or any freezer safe container with a small piece of parchment paper between each popsicle to prevent sticking. They’ll keep for up to 3 months this way.
Make-ahead tip: I batch-make these and store them in a freezer bag. It takes about 10 minutes of actual work, and then I have a week of grab-and-go toddler snacks ready. It’s one of the best bits of toddler meal prep I do.
Frequently Asked Questions
Can babies eat peanut butter popsicles?
These popsicles are best suited to toddlers 12 months and older. The popsicle stick does pose a choking risk for very young babies. For babies 6–12 months who have already had peanuts introduced, you could serve the blended mixture as a puree or in a reusable squeeze pouch, just skip the popsicle stick.
How long do banana popsicles take to freeze?
At minimum, 4–6 hours in a standard home freezer. I always recommend making them the night before you plan to serve them. Overnight freezing gives you the best, firmest texture.
Can I make these without a popsicle mold?
Absolutely. Small paper Dixie cups work perfectly. Or even a muffin tin lined with paper or silicone liners. Pour the mixture in, cover with a small square of foil, poke a craft stick through the foil (it will hold the stick upright while freezing), and peel the paper cup away when ready to serve. You can also use a silicone ice cube tray for mini bite-sized portions. great for very young toddlers.
Can I add yogurt to banana popsicles?
Yes, and in this recipe, yogurt is already one of the base ingredients. It’s what gives these popsicles their rich, creamy texture and a little extra protein. Whole-milk plain yogurt works best for toddlers. Greek yogurt is also great if you want an even thicker, more protein-packed pop.
My popsicle mixture is too thick to pour. What do I do?
Add milk one tablespoon at a time and blend again until it reaches a pourable consistency. This usually happens when the bananas are very large or very ripe. The mixture should be about the consistency of a thick smoothie.
More Toddler Snack Recipes You’ll Love
If you’re on a roll with healthy toddler snacks, here are a few more to try:
DID YOU MAKE THESE PEANUT BUTTER BANANA POPSICLES?
If you make these peanut butter banana popsicles, I’d love to hear what your toddler thinks! Leave a comment below and give the recipe a star rating. It really helps other parents find this recipe, and I read every single comment. Follow along @eatwell.withlex for more delicious recipes!
Peanut Butter Banana Popsicles for Toddlers
Equipment
- Popsicle Sticks
Ingredients
Base
- 3 large ripe bananas broken into chunks
- 1/2 cup creamy peanut butter
- ½ cup plain whole-milk/greek yogurt
Optional add-ins
- 1 cup cup full-fat coconut milk
- 1/4 cup maple syrup for toddlers 12 months+
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Chocolate dip (optional)
- ½ cup dark or semi-sweet chocolate chips dairy-free if needed
- 1 tsp coconut oil keeps chocolate thin and glossy
Instructions
- Add the banana chunks, peanut butter, and yogurt to a blender. If using any optional add-ins, add those in now too.
- Blend on high until completely smooth. Scrape down the sides as needed. You want a totally lump-free, creamy mixture.
- Taste and adjust sweetness. With very ripe bananas the mixture should already be naturally sweet. Add maple syrup 1 teaspoon at a time if you'd like a little more.
- Pour the mixture into popsicle molds, filling each to just below the fill line. The mixture expands slightly as it freezes.
- Insert the popsicle sticks and place the mold on a flat shelf in the freezer.
- Freeze for at least 4–6 hours, or overnight for the best texture.
- To release, run the outside of the mold under warm water for 20–30 seconds. The popsicles should slide right out.
Chocolate dip (optional)
- Melt the chocolate chips and coconut oil together in a small bowl. Microwave in 30-second intervals, stirring between each, until completely smooth.
- Working quickly, dip just the tip of each popsicle into the melted chocolate. Hold over the bowl for a few seconds to let the excess drip off. The chocolate will set almost immediately on the frozen popsicle so you’ll want to move fast with adding your sprinkles.
- Place dipped popsicles on a parchment-lined baking sheet and return to the freezer for 5–10 minutes to fully set before serving or storing.
Notes
