These layered raspberry and banana pops are a mashup Darrol’s summer obsessions: creamy pureed bananas layered with raspberry-lime goodness.
Darrol Henry is crazy about the Daniel Tiger episode about trying new food. There were a few weeks this summer where he wanted to watch it every. single. day. No kidding. His favorite part of the episode is when Daniel and his mom make “banana swirl.” Darrol can reenact that entire scene, verbatim.
Banana swirl is super easy to make. You just chop and freeze a banana or two, stick it in the blender, and puree. BOOM. Instant banana ice cream. Darrol has been eating banana swirl like it’s his job all summer long. And he is two, so that sort of is his job, right?
His other summer obsession is popsicles. We hit at least one farmers market a week right now, and I always treat him to a King of Pops while we are walking around. It keeps him busy and happy while we make the rounds. He likes their raspberry lime one the best.
Unlike the pops that we’ve been buying, I wanted this layered popsicle recipe to be a whole fruit situation. There’s no straining required. Just puree, pour, wait, pour, wait. Really, that’s it.
This is my first popsicle recipe using my new kitchen toy: the Zoku Quick Pop Maker. This thing is crazy! It makes three pops at a time, and it takes less than 10 minutes for them to freeze. I told myself that this was a gift for Darrol, but let’s be honest. I am pretty into this thing, too!
What I love about making layered pops in the Zoku is that instead of waiting two hours between layers, you only need to wait a few minutes. And you guys know that I am not good at waiting.
The recipe below makes six pops, and you can multiply it to make as many as you need!
Layered Raspberry and Banana Pops
- 1 large banana
- 1/4 cup soy or almond milk
- 2/3 cup frozen raspberries
- 1 lime - juiced
- 2-3 tablespoons water
- In your blender or food processor, puree the bananas and soy milk until they’re smooth. Set this puree aside, and rinse out the blender.
- Puree the raspberries, lime juice, and water until totally smooth. This mixture is pretty thick, but it should be on the smooth side. Start with 2 tablespoons of water, and add that third tablespoon of, if needed, to get a smooth puree
- Put the stick into your molds, then fill each one halfway with your banana puree, and stick it into the freezer for 90 minutes (If you’re using the Zoku Quick Pop Maker, you only need to freeze for 3 minutes).
- Remove the molds from the freezer, and top them off with the raspberry puree. To fill the Zoku, I used a funnel for the raspberry puree. It was tough to pour in around the stick freehand.
- Put your pops back into the freezer, and freeze completely. It takes around 4 hours to completely freeze, or about 10 minutes in the Zoku.