Decadently rich these banana pudding popsicles are made with fresh bananas and have banana slices and vanilla wafers through the popsicle just for an extra texture pop. For those of you with a sweet tooth you're going to love this recipe.
These summertime treats are especially divine when it's super hot outside, you've had a long day and you need a cold treat to cool you down.
These homemade popsicles were inspired by my other banana desserts. Next time try my Banana Pudding Cupcakes, Banana Pudding Tacos or my Banana Pudding Brownies.
❤️ Why you'll love it
Due to the inclusion of half and half in this recipe this has made the banana pudding popsicles extra creamy and decadent. They're almost an ice cream in flavor!
- Ripe Bananas
- Half and Half
- Greek Yogurt
- Vanilla Pudding Mix
- Vanilla Wafers
See recipe card at the bottom of this post for quantities.
- Step 1: Add 3 bananas to a blender (or food processor or even a hand mixer) with the Greek Yogurt. Mix well.
- Step 2: Add to a medium bowl and mix in the half and half.
- Step 3: Add 20 crushed vanilla wafers and mix well with a whisk.
- Step 4: Add the vanilla pudding mix and mix well with a whisk.
- Add slices of banana and crunchy vanilla wafers to each space in the popsicle mold.
- Spoon the Pudding mixture into each space, move the banana and wafer around if you need to to make sure the spaces fill up completely.
- Add popsicle sticks to each, push past the banana and wafers.
- Cut slits in a piece of foil to pass the popsicle sticks through and place in the freezer for a minimum of 6 hours. Overnight is better.
Hint: Make sure you work quickly in making this popsicle recipe as the pudding mixture can start to set and become trickier to spoon into those small spaces. You also don't want the bananas to turn black on you. Get those banana pudding popsicles into the freezer chop chop.
🔄 Substitutions and Variations
- Low-fat milk - if you're trying to lighten it up somewhat use low-fat milk instead of the half and half. The popsicles will not be as creamy.
- Heavy Cream - Use heavy cream instead of the half and half and make it even more creamy and decadent.
- Banana Pudding Mix - instead of vanilla pudding mix you could use a banana pudding flavor and omit mashing the bananas altogether.
- Chocolate Chips - add chocolate chips to the popsicle molds along with the banana slices.
- Whole milk - if you don't have half and half use some cold milk if you have some.
- Homemade pudding - if you want to fuss with making homemade pudding then good 'on you. Make a large saucepan full over a low heat, this will add a lot more time to this pudding pop recipe though.
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Popsicle molds (or freezer-pop molds) are quite important but not a deal breaker. You could make these banana popsicles using paper cups instead. You'll definitely need mixing bowls though. I find using a blender works best for mixing the bananas and getting them nice and fine.
If you're having a part and want to give out the popsicles arrange them on a tray on top of some ice. If you don't have a tray using cake pans or baking sheets. Keeping these banana popsicles at room temperature is going to be tricky.
I have some links in the recipe card at the bottom of this post for some recommended equipment.
These banana popsicles are fun desserts but need to be stored in the freezer until the last minute. They will keep in the freezer for up to 3 months.
Expert Tip: When dislodging from the popsicle mold allow warm water to run over the outside and pull on the wooden stick. It will help it to free up.
🍌 More Banana Pudding Recipes
- No Bake Banana Pudding
- Walking Banana Pudding
- Banana Pudding Cupcakes
- Banana Pudding Tacos
- Banana Pudding Brownies
- Banana Pudding Cups
Yes, it does. You do need to make sure it is covered well though because oxygen/air will make the popsicles discolor (banana).
Banana pudding is actually full of healthy vitamins and minerals. It can be great for weight gain - if that is what you are looking for. However, if you are watching your weight you may want to eat these banana pudding popsicles in moderation.
It is actually the air that turns bananas brown. If you work quickly enough and get the bananas into some custard/pudding and sealed from the air they won't turn brown.
If you’ve tried these Banana Pudding Popsicles or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Banana Pudding Popsicles
Decadently rich and creamy these banana pudding popsicles have a similar taste and texture to ice cream.
- 4 Large Bananas, divided
- 1 Cup Greek Yogurt
- 3 Cups Half and Half
- 1 (5.1oz) Package Vanilla Pudding Mix
- 36 Vanilla Wafers, divided
- Add 3 of the bananas to a blender with the Greek yogurt and mix well.
- Pour the banana mixture into a large bowl and add the half and half. Mix well.
- Add 20 Crushed Vanilla Wafers and stir well to combine.
- Add the vanilla pudding and mix well with a whisk.
- Add a slice of banana and a vanilla wafer to each space in a popsicle mold.
- Spoon the banana pudding mixture into each popsicle mold space. Fill almost to the top.
- Insert a popsicle stick into each, push past the banana and vanilla wafer if necessary.
- Cut slits into a piece of foil enough for the popsicle sticks to pass through and cover the popsicles. Place into the freezer and freeze for at least 6 hours - overnight is better.
Work quickly when mixing the pudding mixture or it will thicken and be difficult to spoon into the popsicle molds.
Work quickly because you don't want the bananas to darken. The quicker you can get the popsicles covered and into the freezer the better.
You might need to encourage the pudding to pass up the banana/wafer in each space, use a stick to move around in there.
If you don't like the frozen chunks of bananas or the wafers then leave this part out. Some people have texture issues I get it (I have a son like that).
Just because it has bananas in it, it doesn't make a healthy breakfast. I have to explain this to my kids who argue with me about the point.
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Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 157Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 156mgCarbohydrates 22gFiber 1gSugar 15gProtein 4g
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