Yes, the milk doesn’t matter for this recipe, so you could even just use water. The creaminess comes from the combination of bananas and peanut butter.

Omg! These were the best peanut butter popsicles ever! I ended up using 1 cup of almond milk to get my bananas to blend as they were frozen. I was afraid all that milk would make them icy, but they were creamy and delicious! You would never know they were not made with ice cream. And I love the fact that this uses simple ingedients I always have on hand. Thank you for the recipe!

These are pretty good. I added more honey to taste. Next time I think I will try using the batter as a pudding.

My grandchildren love these. In fact, youngest grandson asked that I make these for his birthday in lieu of the usual cookies. Thanks for the recipe.

These are delicious and mega-creamy! Homemade Popsicles usually never turn out well for me, but this one was perfect. I used cow milk and sweetened peanut butter, so I didn’t have to add any honey.

Thanks for the great recipe, Megan! Love how easy these are to make and best part – the yummy frozen treat taste! Swapped out the almond milk for nonfat greek yogurt for protein boost and one fresh medjool date (pitted) for added natural sweetness and potassium. This is my new go-to recipe for a creamy summer popsicle!

In reply to Dana.

Looks great!

Soooo creamy and just sweet enough. Maybe next time I’ll add coconut flakes and cinnamon 🙂

I found myself with a big bunch of bananas that all decided to get ultra-ripe over night. I had to use them up right away and didn’t want to use the oven, it’s too hot already! I only had cashew butter and maple syrup, so I substituted those for the peanut butter and honey. My bananas had a bit of the too-ripe flavor so I use 1 whole teaspoon of vanilla. They came out so good and I can’t wait for another batch of bananas to get ripe to make these again! I have honey and peanut butter on the way for next time! 😀