Banana Fudge Pops

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These banana fudge pops are an irresistible summer treat! It takes just 5 ingredients and a few minutes of time to make these delicious chocolate banana popsicles.

Banana fudge pops

Creamy Fudgsicles were one of my favorite desserts as a child. Their flavor and texture were the perfect refreshment on a hot summer day.

These homemade banana fudge pops are a healthy alternative to that classic summer treat. Sweet, creamy, and full of chocolate goodness, these popsicles take just minutes to prepare. You can enjoy them as soon as they’re frozen.

Kids and adults love the flavor and texture of this dessert. You can double the recipe if you’re feeding a crowd, or if you want extras for a hot day.

Banana Fudge Pops Tips

Place the ingredients in the blender in the order listed. I typically put all the liquid ingredients in the blender first, but in the case of maple syrup, I like to add it last so it doesn’t stick to the bottom of the blender.

I use oat milk to make these banana fudge pops because of its rich, creamy texture. If you don’t have oat milk, you can substitute another non-dairy milk, or regular milk will work, too.

If you try to remove the popsicles from their molds straight from the freezer, they may break. It’s best to leave them out on the counter for several minutes, then rinse them with lukewarm water to loosen them from the molds. Remove them slowly and carefully.

Everyone loves these delicious vegan banana fudge pops on a hot summer day. Try my chocolate banana ice cream, strawberry soft serve, or homemade Dole Whips for other refreshing summer desserts.

Banana Fudge Pops

These banana fudge pops feature oat milk and ripe bananas for a rich, delicious vegan dessert.
Print Recipe
Banana fudge popsicle ready to eat
Prep Time:5 minutes
Cook Time:0 minutes
Freeze time:3 hours
Total Time:3 hours 5 minutes

Recommended Equipment


  • 1/2 cup oat milk or other milk of choice
  • 1/2 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 2 cups sliced ripe bananas, frozen (2 large bananas)
  • 2 tbs maple syrup


  • Place all the ingredients in a blender or food processor in the order listed, and process until smooth.
  • Transfer the mixture to popsicle molds, leaving about ½ inch of headspace to allow the popsicle to expand. Freeze the popsicles for several hours, or until frozen solid. (I use the Tovolo Star Ice Pop Molds, which I like because they're not too big and they have a handy base that fits well in the freezer.)
  • To remove the frozen popsicles from their molds, leave them out on the counter for several minutes, or run them under lukewarm water to loosen.

Approximate Nutrition Info

Calories: 123kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 388mg | Fiber: 4g | Sugar: 18g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg
Servings: 4
Calories: 123kcal
Cost: $.30 per serving

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

Price Breakdown

This recipe costs $1.21 to make, or $.30 per serving. Try these easy vegan banana fudge pops for a delicious summertime dessert.


  1. Hi there…do you mind if I share this link in a healthy popsicle round up? I will include just a photo and a link. Let me know if you don’t want to be included.

    1. Carolyn, thanks for asking. Yes, I’d be happy to have you include this recipe and photo in your round-up. I look forward to seeing it.

  2. Delicious! I love this simple yet decadent (and healthy!) recipe. I make a version using a kozy shack chocolate pudding but I think I’ll try using cocoa powder next time.

      1. Wow, cocoa powder really amps up the chocolate flavor and is healthier than pudding! Thanks for a great pop recipe 🙂

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