Strawberry Banana Popsicles Recipe

I created creamy, naturally sweetened strawberry banana yogurt popsicles with zero refined sugar that kids crave and that make healthy meal prep impossible to resist.

I’m obsessed with these Strawberry Banana Popsicles because they taste like summer without the nonsense. Bright strawberries and creamy Greek yogurt make a combo that’s tangy, sweet, and wildly refreshing.

I love the way the fruit shines through while the yogurt keeps everything silky and satisfying. It’s snackable, but feels treat-level, not guilt-wrapped.

Kids will hoard them, adults will pretend they’re responsible. And the color?

Ridiculous. Pure, vibrant pink that screams outdoors and bare feet.

I keep some in the freezer like a secret weapon. Cold, fruity, and addictive.

Can’t stop at one. My summer lifeline, no debate.

seriously yes.

Ingredients

• Strawberries: Bright and tart, adds color and summer zing.

  Plus it stains fingers.

• Bananas: Creamy sweetness that makes popsicles smooth and naturally sugary.

  It’s comfort food.

• Greek yogurt: Tangy creaminess and protein, keeps things thick and a little healthy.
• Milk: Thins the mix so it freezes softer.

  Basically prevents hockey-puck popsicles.

• Honey or maple: Natural sweetness and depth, not too processed.

  Use what you like.

• Vanilla extract: Gentle warmth and familiar smell.

  It’s subtle but comforting.

• Lemon juice: Brightens everything, balances sweetness.

  Plus it keeps colors lively.

• Sea salt: Tiny pinch wakes up the flavors.

  You’ll barely notice it’s there.

Ingredient Quantities

• 1 1/2 cups strawberries, hulled and roughly chopped (fresh or frozen)
• 2 medium very ripe bananas, peeled and sliced
• 1 cup plain Greek yogurt (or plain yogurt for a milder flavor)
• 1/4 cup milk or unsweetened almond milk, to thin slightly (use more if needed)
• 2 to 3 tablespoons honey or pure maple syrup, to taste
• 1 teaspoon vanilla extract (optional, but I usually add it)
• 1 tablespoon fresh lemon juice (brightens the flavors)
• Pinch of fine sea salt

How to Make this

1. Put the strawberries, sliced bananas, Greek yogurt, milk, honey or maple syrup, vanilla extract, lemon juice and pinch of sea salt into a blender or food processor.

2. Blend until smooth and creamy, scraping down the sides once or twice; if it seems too thick to pour, add another tablespoon or two of milk.

3. Taste and adjust sweetness or lemon if needed; remember frozen pops dull sweetness a bit so make it slightly brighter than you want now.

4. If you want seed-free pops, press the mixture through a fine mesh sieve into a bowl, using the back of a spoon to push it through.

5. Pour the mixture into popsicle molds, leaving a little room at the top for expansion as they freeze.

6. Tap the molds gently on the counter to remove air bubbles and help settle the mixture.

7. If your molds don’t have lids or sticks that stay up, freeze the pops for about 45 minutes until slightly firm, then insert sticks so they stay centered.

8. Freeze until solid, at least 4 to 6 hours or overnight for best results.

9. To unmold, run the outside of the molds under warm tap water for 15 to 30 seconds while pulling gently on the sticks; don’t soak the molds or they’ll get watery.

10. Store extras in a freezer-safe container or bag separated by parchment if you stacked them, and try to eat within a month for best flavor and texture.

Equipment Needed

1. Blender or food processor
2. Measuring cups and spoons
3. Chef knife
4. Cutting board
5. Fine mesh sieve and a spoon for pressing
6. Large mixing bowl
7. Silicone spatula or rubber scraper
8. Popsicle molds with lids or a set of popsicle sticks
9. Freezer-safe container or zip-top bag plus small squares of parchment for stacking

FAQ

Strawberry Banana Popsicles Recipe Substitutions and Variations

• Strawberries: use raspberries or cherries if you want a tangier pop, or mango for a sweeter, tropical twist. frozen fruit works fine too, just thaw a bit first.
• Bananas: swap for avocado for creaminess and less sweetness, or use silken tofu if you want a neutral, protein boost; note texture will change a little.
• Plain Greek yogurt: replace with coconut yogurt for a dairy free version, or use kefir for a thinner, tangier result that still ferments nicely.
• Milk or almond milk: use oat milk for a creamier mouthfeel, or regular dairy milk for richer flavor; for extra protein try soy milk.

Pro Tips

1. If you use frozen strawberries or bananas thaw them just enough so the blender doesnt fight you; too hard and you get big chunks or overheated blender blades. A few minutes on the counter or a quick splash of warm milk does wonders.

2. Make the mixture a tad brighter than you think you need because freezing dulls flavors. Add a touch more lemon or honey than seems right now and taste it again cold if you can, not just room temp.

3. For super creamy pops swap half the plain yogurt for full fat Greek or even a spoon of mascarpone. If you want less dairy, use a thicker plant yogurt so the texture doesnt go icy.

4. To unmold without drama, place molds in a bowl of warm water for just 20 to 30 seconds then pull. Dont soak them or your pops will get watery around the edges and stick to the mold.