Peanut Butter Banana Fudgesicles #Choctoberfest

peanut-butter-banana-fudgesicles

Thank you to Barlean’s for providing the product used in this recipe! All opinions are my own.

Peanut butter and chocolate… hands down, this is my favorite flavor combination! This year for #Choctoberfest, my mom found a recipe for fudgesicles with peanut butter, so I knew we had to give it a try. It also uses a ripe banana, and the banana flavor really shines through. YUM!

(Make sure you enter our #Chocotoberfest giveaway now!)

Instead of cocoa, we used Chocolate Silk Greens from one of our awesome #Choctoberfest sponsors, Barlean’s. This is the second year we’ve worked with Barlean’s products, and the results have always been really tasty for us! If you have kids, this is a why to sneak some extra fruits and veggies into their diet and they’ll never know the difference. My fiance, Jeffrey, also loves to use Barlean’s Chocolate Silk Greens to make chocolate milk. If you can’t have dairy, you can use almond milk, coconut milk, or soy milk instead. Plus, Barlean’s uses fair-trade cocoa in this product, which I love!

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It’s been warmer than usual in our neck of the woods this October, so these fudgesickles were the perfect treat during a recent family get-together. They have a very strong banana flavor at first, but as you eat, the chocolate and peanut butter start to shine through.

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My mom found these cute popsicle molds on sale, but if you don’t have them, you can still make these pops. Simply get some small disposable cups, fill with the mixture, then cover with heavy-duty tin foil and pop in a stick. The foil should hold the stick in place. Or you could freeze slightly and then insert the stick without the foil – you just have to remember to do so before they are frozen completely!

You could also use a lined loaf pan to make your pops. After lining with parchment paper or wax paper, add the mixture, cover with the foil, and insert the sticks, evenly spaced. Once frozen, lift out of the pan and use a sharp knife dipped in hot water to slice into individual pops.

Or use ice cube trays to make individual bit-sized pops.

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Ready to try these delicious, fudgy popsicles yourself? Check out the recipe below… and don’t forget to check out the other yummy chocolate recipes that are being posted today by our other #Choctoberfest blogger friends! The full list of today’s recipe can be found below the recipe.

Peanut Butter Banana Fudgesicles #Choctoberfest

Yield: 4 pops

Delicious chocolatey pops with strong flavors of peanut butter and banana.

Ingredients

  • 1/2 cup milk
  • 6 Tablespoons plain non-fat Greek yogurt
  • 1 small ripe banana
  • 1 Tablespoon Barlean's Chocolate Silk Greens or cocoa powder
  • 1 Tablespoon peanut butter
  • 1/2 Tablespoon honey
  • 1/2 teaspoon vanilla extract

Instructions

  1. Add all ingredients to blender and blend until smooth.
  2. Carefully pour the mixture into pop molds and add sticks.
  3. Freeze for at least 4 hours.

Notes

If the pops will not release from the mold, run hot water over them for a few seconds and gently wiggle.

http://thepintertestkitchen.com/peanut-butter-banana-fudgesicles-choctoberfest/


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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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