Chocolate Banana Fudge Popsicles

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Christina Marsigliese

Chocolate Banana Fudge Popsicles are rich and creamy with a dark chocolate fudge swirl. They have a smooth melting texture like decadent chocolate ice cream without any cream, and they taste mostly of chocolate and just slightly of banana. You will LOVE them!

5 from 3 votes

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Prep Time 10

Freeze Time 2

Servings 8 servings

Ingredients

Fudge Swirl:

2 oz (56g) semisweet chocolate, finely chopped or use these chips
1 ½ tablespoon (22ml) water

Chocolate Banana Popsicle mixture:

2 large ripe bananas (240g banana flesh)
½ cup (120ml) plain full fat plain Greek yogurt
3 oz (85g) semisweet chocolate chips, melted
1 tablespoon (6g) cocoa powder (I prefer this Dutch cocoa)
1 tablespoon (15ml) maple syrup
3 tablespoon (45ml) milk or light cream

Instructions

First prepare the fudge swirl. Combine chopped semisweet chocolate (or use my favorite semisweet chocolate chips) with hot water in a small bowl and place in the microwave for 30 seconds until it starts to simmer. Stir until completely smooth and glossy, then set aside to cool.
Prepare the popsicle mixture. Peel the bananas and add 240g of flesh to a high speed blender. Add yogurt, maple syrup, milk, cocoa powder and melted chocolate and blend on high for about 40 seconds until it is very smooth.
Pour the mixture into the popsicle molds, filling them just over halfway. Spoon about a teaspoon or so of the fudge swirl mixture over top, drizzling it around a bit over each one. Just the spoon or a skewer to swirl it in so it blends a bit with the chocolate banana mixture and doesn’t separate off once frozen. Pour the remaining chocolate banana mixture over each one to fill them right to the top.
If using molds with reusable sticks with a stick shield (as in these photos) then you can place it on straight away. If using wooden sticks, I recommend freezing for about 10 minutes first so the chocolate mixture can firm up slightly, then insert sticks so that they hold upright in the center.
Place the molds in the freezer and freeze for at least 6 hours or overnight until frozen solid.
When ready to eat, run the mold under warm water for a minute, turning the mold to hit all sides. Grab a stick and twist gently to see if the popsicle is coming loose. If there is still a lot of resistance, run the mold under warm water again until it comes loose.