Peanut Butter Banana Pops Recipes
FROZEN PEANUT BUTTER BANANA POPS
Make and share this Frozen Peanut Butter Banana Pops recipe from Food.com.
Provided by Heathers Good Eats
Categories Frozen Desserts
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend milk and pudding mix in a medium bowl with a mixer at medium speed until smooth, about 1 minute.
- Add peanut butter, banana and vanilla; mix well.
- Spoon peanut butter mixture into 8 plastic ice pop molds or 8 (5oz) wax-coated paper cups.
- If using pape cups, insert wooden craft sticks into the center of each cup; freeze until firm, about 2 hours.
- ENJOY!
Nutrition Facts : Calories 191.3, Fat 9.9, SaturatedFat 2.8, Cholesterol 6.4, Sodium 300.6, Carbohydrate 21.8, Fiber 1.4, Sugar 16.5, Protein 5.7
FROZEN PEANUT BUTTER BANANA POPS
Make and share this Frozen Peanut Butter Banana Pops recipe from Food.com.
Provided by devinandyolanda
Categories Dessert
Time 30m
Yield 3-10 serving(s)
Number Of Ingredients 8
Steps:
- Peel the bananas, cut into three sections, about 2 inches long.
- Poke the stick well into the banana.
- Place on a sheet and into the freezer for at least 3 hours, preferably overnight.
- Melt the peanut butter and wax over boiling water. A small 1-cup pyrex measuring cup hung over the side of the pot of water works well, it's narrow enough to have the peanut butter deep enough for dipping.
- Remove your bananas from the freezer, and have your toppings ready in individual plates or bowls. One at a time, dip your banana into the peanut butter and turn it to coat. Lift it out and allow excess to drip and the coating to harden just a little.
- Roll it in your topping of choice and lay on a sheet lined with waxed paper.
- Once all are dipped and coated, you can place them back in the freezer until ready to serve. Remove from freezer 5 to 10 minutes before, just so they are soft enough to eat.
Nutrition Facts : Calories 2009.7, Fat 143, SaturatedFat 40.5, Cholesterol 9.7, Sodium 848.1, Carbohydrate 154.2, Fiber 22.7, Sugar 107.8, Protein 62.4
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