Banana Split Frozen Yogurt Pops
This time of year, I want everything cold and summery! My boys can’t get enough of popsicles, ice cream, and fruit so I decided to make these Banana Split Frozen Yogurt Pops for them! The banana cream layer was made with Greek yogurt, banana, honey, and vanilla, the strawberry swirl features strawberries, lime juice, and sugar which makes a fruity jam, then the two were layered into popsicle molds, frozen, and dipped in a coconut chocolate shell. Chopped peanuts and crushed graham crackers were sprinkled on; they were briefly chilled again and finally served with whipped cream and maraschino cherries. These totally gave banana split vibes! This is a such a fun recipe for cooling down in the summer!
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When was the banana split born?
The very first banana split was created for the first time in 1904 by a man named David “Doc” Strickler in Latrobe, Pennsylvania. He was working as an apprentice pharmacist at Tassell Pharmacy, and he also helped out on the soda station there as needed.
One day, David was experimenting at the soda machine when a college student requested something a little “different.” He decided to slice a banana lengthwise and serve it with three scoops of vanilla ice cream, then topped it with syrups and whipped cream! He served it in the very first banana boat dish ever made, which was created by a local Pennsylvania glassmaker! That day – the banana split was born!
Strickler’s concoction became famous, and eventually he ended up buying the old pharmacy and renaming it “Strickler’s Drug Store.” Some towns, such as Two Rivers, WI, claim to have created earlier versions, but the strongest historical evidence from newspapers, letters, and local records support and credit Strickler as the man behind the banana split! Pretty neat stuff!
Did you know?
Popsicles were originally invented by an 11-year-old named Frank Epperson. He accidentally left a cup of soda that contained a stirring stick outside on a chilly night and when he realized what happened, he knew it was a legendary creation! He originally called them “Epsicles”, then later renamed them “popsicles.” Today, over 5.2 billion popsicles are consumed by people every single year! Isn’t that wild?!
What ingredients do I need to make these?
For the strawberry swirl:
Strawberries
Lime Juice
Granulated Sugar
For the banana cream layer:
Bananas
Vanilla Greek Yogurt
Honey
Vanilla
Salt
For the crunchy chocolate shell:
Semi-Sweet Chocolate Chips
Coconut Oil
Roasted Peanuts
Graham Crackers
Additional frozen yogurt pop ingredients:
Strawberry Greek Yogurt
Whipped Cream
Maraschino Cherries
What equipment do I need?
- Saucepan
- Double Boiler Pan or Saucepan + Heat Safe Bowl
- Popsicle Molds + Sticks
- Cutting Board
- Chef Knife
- Blender
- Toothpicks
- Juicer
- Parchment Paper
- Large Baking Sheet
- Freezer Safe Tupperware
- Rubber Spatula
How do I make them?
To prep the ingredients:
To get started on this recipe first wash the fruit, the chop the strawberries and juice the lime. Chop the peanuts, crush the graham crackers, then set everything off to the side.
To make the strawberry swirl:
In a small saucepan over medium, cook the strawberries, lime juice, and sugar for several minutes, stirring occasionally.
Once jammy, remove from heat then set aside to cool completely.
To make the banana cream layer:
Peel and slice the bananas, then add them to a blender along with the vanilla Greek yogurt, honey, vanilla, and salt.
Blend until smooth.
To make the banana split frozen yogurt pops:
Spoon the banana cream mixture into the molds, filling them up halfway. Next, spoon a bit of the cooled jam into the molds, then swirl the two layers together with a toothpick.
Top with the rest of the banana mixture, the strawberry Greek yogurt, insert the sticks, and freeze for several hours or overnight.
To make the crunchy chocolate shell:
Line a large baking sheet with parchment paper, then set it aside until ready to use. Set up your prep station with the chopped peanuts and crushed graham crackers in a small dish next to the baking sheet.
Next, take the frozen yogurt pops out of the freezer and quickly work on shimmying them out of the molds. That way, when you’re ready to dip them, you can do so immediately. We’ll want to keep these pops as frozen as possible during this process!
Pro Tip: If you’re struggling to get them out, run the molds under warm water for 10 seconds or so. They should pop right out!
Next, get out your double boiler pan and fill it up with about an inch of water.
Pro Tip: If you don’t have a double boiler pan, you can use a regular saucepan filled with an inch of water + a heat safe dish over top to place the chocolate chips in. This prevents burning the same way the double boiler pan does, since the water is never actually touching the chocolate.
Add the chocolate chips and coconut oil to the top insert of the double boiler pan.
Then bring to a boil over medium heat, melting the chocolate and stirring frequently with a rubber spatula, until smooth.
Remove from heat.
To dip the pops and chill:
Quickly dip the banana split frozen yogurt pops in the chocolate. Immediately move to the prepared baking pan, sprinkling with the nuts and graham cracker very quickly, on both sides.
The chocolate should harden instantly due to the frozen pop + hot chocolate combo! Pretty heat, huh?
Repeat with all pops, quickly move to the freezer, then allow to chill and harden completely for several minutes.
Pro Tip: If you find that your chocolate is quickly starting to harden in the saucepan, simply add it back to the burner on medium spoon a bit more coconut oil in, keep stirring, and it should melt again fairly quickly.
It sounds hectic but as long as you don’t take too long to do all of this, it’ll be just fine. This was actually very easy to do! The chocolate melts quick, the popsicles don’t melt that quick!
To serve banana split frozen yogurt pops:
Remove the pops from the freezer and serve immediately with whipped cream and maraschino cherries on top, if desired. For the full experience, I highly recommend it! Enjoy!
Tips:
- Store any remaining yogurt pops in a freezer safe Tupperware with parchment paper layered in between them. They will keep for 2-3 weeks in the freezer.
- My molds come with reusable popsicle sticks but if yours don’t, don’t forget to buy some!
- This recipe will make 6 generously sized pops! You could also make 12 smaller ones with this recipe if you wanted!
Looking for some more fruity summer recipes?
Need more refreshing treat ideas for the kids?
Banana Split Frozen Yogurt Pops
Equipment
- Double Boiler Pan or Saucepan + Heat Safe Bowl
Ingredients
For the strawberry swirl:
- 1 cup Strawberries chopped
- 1 tbsp Granulated Sugar
- 1 tsp Lime Juice freshly squeezed
For the banana cream layer:
- 1 ½ Ripe Bananas sliced
- ½ cup Vanilla Greek Yogurt
- 1 tbsp Honey
- ½ tsp Vanilla
- Pinch of Salt
For the crunchy chocolate shell:
- ¾ cup Semi-Sweet Chocolate Chips
- 1 ½ tbsp Coconut Oil
- ¼ cup Roasted Peanuts chopped
- 2 Graham Crackers crushed, about 2 tbsp
Additional frozen yogurt pop ingredients:
- ¼ cup Strawberry Greek Yogurt
- Whipped Cream
- Maraschino Cherries
Instructions
To make the strawberry swirl:
- In a small saucepan over medium, cook the strawberries, lime juice, and sugar for 5-8 minutes, stirring occasionally, until jammy.
- Remove from heat then set aside to cool completely.
To make the banana cream layer:
- Add the sliced bananas, vanilla Greek yogurt, honey, vanilla, and salt to a blender, then blend until smooth.
To make the banana split frozen yogurt pops:
- Spoon the banana cream mixture into the popsicle molds, filling them up halfway.
- Next, spoon a bit of the cooled jam into the molds, then swirl the two layers together with a toothpick.
- Top with the rest of the banana mixture, the strawberry Greek yogurt, insert the sticks, and freeze for a minimum of 5 hours or overnight.
To make the crunchy chocolate shell:
- Line a large baking sheet with parchment paper, then set it aside until ready to use.
- Set up your prep station with the chopped peanuts and crushed graham crackers in a small dish next to the baking sheet.
- Next, take the frozen yogurt pops out of the freezer and quickly work on shimmying them out of the molds. That way, when you're ready to dip them, you can do so immediately. We'll want to keep these pops as frozen as possible during this process!
- Get out your double boiler pan and fill it up with about an inch of water.
- Add the chocolate chips and coconut oil to the top insert of the double boiler pan and bring to a boil over medium heat, stirring with a rubber spatula as the chocolate melts.
- Once melted and smooth, about 3-5 minutes, remove from heat.
To dip the pops and chill:
- Quickly dip the banana split frozen yogurt pops in the chocolate, immediately moving to the prepared baking pan.
- Sprinkle with the nuts and graham cracker very quickly on both sides, while still hot. The chocolate should harden instantly!
- Repeat with all pops, quickly move to the freezer, then allow to chill for 10-15 minutes until hardened completely.
To serve banana split frozen yogurt pops:
- Remove the pops from the freezer and serve immediately with whipped cream and maraschino cherries on top, if desired. For the full experience, I highly recommend it! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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