Recipe: Peanut Butter Banana Yogurt Popsicles

Earlier this week I heard—for the first time this year—the sweet sounds of spring. It wasn't birds chirping or kids playing outside that made me stop in my tracks and whirl around, it was the familiar jingle of the ice cream truck. 

Now, I don't know where you live or where you grew up, but my whole life I have heard the jingle of the ice cream truck. It reminds me of being a child, taking my parent's dollar and running out front of my childhood home. It reminds me of living in the city, where our street is so tiny and the truck has to drive so slowly that the jingle can be heard right outside my house for about 15 minutes most summer days. It's the sound of taking it easy, of splurging on a treat, and of summer sun.

Today we are skipping the ice cream truck and making a slightly healthier popsicle you can quickly and easily throw together at home. And who can beat the flavor combo of peanut butter, banana, and chocolate? Seriously now...

Peanut Butter Banana Yogurt Popsicles

Makes 8 popsicles

4 bananas
1 cup plain greek yogurt
1 tablespoon honey or agave (to taste)
1/2 cup peanut butter

Topping:
1 cup semi sweet chocolate chips
1 tablespoon coconut oil
handful of chopped peanuts or cashews

In a blender, add peeled bananas, greek yogurt, and peanut butter and blend until smooth. Depending on how sweet your bananas are, add honey or more peanut butter based on your personal preference. Fill your popsicle molds (I have this one) 3/4 full, insert sticks, and freeze for 4–6 hours or until completely frozen.

When ready to serve, heat chocolate chips and coconut oil over a double boiler on the stove, whisking until melted. Drizzle melted chocolate over each popsicle and sprinkle with chopped nuts. Enjoy immediately or store on a wrapped plate in the freezer until ready to eat.