Ingredients:

  • 2 large ripe bananas (approx. 225g mashed)
  • 1 cup plain Greek yogurt (240g)
  • 1/2 cup unsweetened almond milk (120ml)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp pure vanilla extract (5ml)
  • 1/4 tsp ground cinnamon (1g)
  • 1 tsp lemon juice (5ml)

Instructions:

  1. Place the peeled bananas, yogurt, almond milk, maple syrup, vanilla, cinnamon, and lemon juice into your blender.
  2. Process on high for 45-60 seconds until the mixture is glossy and completely streak free. Note: You should smell the cinnamon and vanilla bloom as the blades spin.
  3. Stop the blender and use a spatula to scrape down the sides.
  4. Pour the mixture into the popsicle molds.
  5. Leave about 0.6cm of space at the top. Note: Liquids expand when they freeze, and this prevents a messy overflow in your freezer.
  6. Insert the popsicle sticks firmly into the center of each mold.
  7. Place the molds level on a freezer shelf.
  8. Freeze for at least 4 hours until the pops are firm to the touch.
  9. To release, run the outside of the mold under warm water for 10-15 seconds.
  10. Gently tug the stick upward to slide the popsicle out.