Cinnamon Vanilla Almond Butter Banana Pops

These have quickly become my FAVOURITE snack! Given that a small pint of dairy-free ice cream can run up to $7, and the ice cream bars are no cheaper, this is a great alternative that is so easy to make! I don’t remember who posted this recipe on Facebook, but I owe them a debt of gratitude because these are fantastic!


  • 2 bananas (make sure these are ripe or it won’t taste right, we found that out the hard way last night)
  • 1/4 cup almond butter (I decreased the quantity from the original recipe because I found it got too messy when I was eating them)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/3 cup dairy/gluten free chocolate chips (I love Enjoy Life chips)
  • 1 Tbsp coconut oil
  • popsicle sticks or bamboo skewers
  1. Mix almond butter, vanilla and cinnamon together until well combined
  2. Peel and cut bananas in half. Slice the halves vertically in half
  3. Spread your almond butter mixture over half the banana slices
  4. Press your popsicle stick or skewer on top of the almond butter and top with the remaining banana slices. Freeze the banana pops until firm (about 2 hours)
  5. When the pops are frozen, melt your dark chocolate and coconut oil in a double boiler over low heat. If you don’t have a double boiler, use a large skillet filled with some water and place a smaller pot inside the skillet to melt the chocolate and oil until smooth
  6. Coat each banana pop in the chocolate and place on parchment paper. Place back in the freezer for a few minutes until chocolate is hardened and cold.


*You can eat these immediately once the chocolate has set, or store them in the freezer and take them out 20-30 minutes before eating