This is one of the recipes I made with my new Ice Pop cookbook, advertised and shown above as well as the ice pop molds. If you need some, the ice pop molds are really nice! The recipe is on page 87 of the book.
I made these for the grandkids this last week and they really enjoyed them! There is a picture of one of my youngest grand daughters eating one of them. They did turn out fantastic, if I do say so myself. I was actually surprised at how good they were! (They're gone of course!) I am going to write the recipe how I made it.
Blend all ingredients in blender until smooth. Pour into ice pop molds, leaving 1/4 inch air space at the top for mixture to expand when freezing.
Place lid on ice pop molds and freeze for about 1 - 1 1/2 hours or until pops are slushy. Insert Popsicle sticks but do not push all the way down. You need enough of a handle for people to hang on to when eating. Freeze for 6 hours until frozen solid
Remove from freezer and place mold in warm (not hot) water for about 30-45 seconds or just until pops slide out. Wrap individually with plastic wrap, cover each with sandwich bag or cover with wax paper bags (on Amazon) and return to freezer to freeze solid one more time. Remove treats from freezer and serve when ready.
The original recipe called for 3 Tablespoons of brown rice syrup, agave or corn syrup. I chose to use Stevia equal to that amount of sweetener. It also called for one teaspoon of molasses but I chose to use dark honey. It didn't really need any extra sweetener as the bananas were very ripe and very sweet by themselves. Freezing does tend to mute the sweetness of the pops just a little but it may not make enough of a difference to warrant the extra sweeteners. Diabetics could have these if the honey was left out, but these could be eaten on almost any diet.