Banana Popsicles with Strawberries and Pineapple

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Made with coconut milk and fresh fruits, these banana popsicles are inspired by the classic banana split. Don’t forget the sprinkles!

When I was a kid I was always enchanted by the idea of a banana split, but I can’t remember ever eating one.

Still, the idea of them lives on, and that’s what inspired these banana popsicles. Blended banana and coconut milk are mixed with strawberries and pineapple for a creamy, refreshing, and fruit-filled treat.

Add on some homemade magic shell and sprinkles, and you’ve got a treat fit for any kid (or grown-up). They’re a great dairy free alternative to ice cream.

Make some space in your freezer to whip up these easy popsicles today!

Ingredients for banana popsicles

Full list of ingredients including quantities is located in the recipe card.?

You’ll need:

Bananas – Make sure to use ripe bananas, but not ones that are getting too brown and soft.(Save those for banana bread!). Unripe bananas won’t blend as easily as ripe ones.

Coconut milk – This recipe uses canned coconut milk. I recommend using full-fat coconut milk, not lowfat. Don’t use the kind that is located in the dairy aisle; it’s not creamy enough. Make sure to shake the can before opening and measuring!

Strawberries – Chop the strawberries into small pieces. 

Pineapple – I use crushed pineapple in this recipe. Make sure to drain the pineapple before adding it to the banana mixture.

Chocolate chips – Use vegan chips if you want to keep this recipe vegan. Dark chocolate chips are often naturally vegan, but check the label.

Coconut oil – The coconut oil helps turn the melted chocolate into magic shell. 

Sprinkles – Optional but always a fun addition!

You’ll also need a popsicle mold and popsicle sticks (if your mold does not have built-in sticks).

How to make this recipe

Have your popsicle mold and sticks ready to go, as well as a place in the freezer for them to chill.

Peel the bananas and add to a blender or food processor. Add the coconut milk and blend together until completely smooth.

Stir in the chopped strawberries and crushed pineapple. 

Carefully pour the fruit mixture into the popsicle molds, making sure to not overfill. The sticks will displace some of the liquid, so I recommend filling to just under the top.

Place the lid onto the mold and add the sticks, making sure to leave enough of the stick exposed to hold onto.

Freeze for at least 4 hours, or until solid.

Note that the number of popsicles will depend on the size of your molds as well as the size of the bananas used.

You can eat the popsicles as they are, or add the magic shell and sprinkles.

To make the magic shell, combine the chocolate chips and coconut milk in a microwave-safe bowl.

Microwave in 30-second increments, stirring after each time, until almost completely melted. Stir until melted and smooth. Let cool slightly.

Remove popsicles from the freezer. Run the popsicle mold under warm water for about 30 seconds to help loosen. Carefully remove the popsicles.

Dip each popsicle into the magic shell. Before it completely hardens, dip into the sprinkles.

Set the dipped popsicles onto a piece of parchment paper or waxed paper set on a cookie sheet to finish hardening.

Enjoy immediately, or return the popsicles to the freezer.

Recipe suggestions

You can try these banana popsicles with other fruit or flavor combinations. Instead of strawberries, use diced mango, or add in chopped cherries.

Swap the sprinkles for chopped peanuts or almonds.

Add a small amount of cocoa powder or peanut butter (or both!) to the banana mixture when blending. 

Frozen banana will also work in this recipe and blend up beautifully. 

You can also leave out the extra fruit and simply add a pinch of cinnamon or a drizzle of maple syrup for a wonderful banana-forward treat.

If you have extra magic shell left over, use it for dipping homemade pudding pops or drizzling on vanilla ice cream!

These banana split-inspired banana popsicles are a must-make summer dessert!

This recipe has been retested and updated since originally posting June 2015.