Red Banana Raspberry Popsicles

Yes, red bananas exist and we have them! These special bananas are creamy, smaller, and blend so well with raspberries and yogurt. You have to try this one!


Frozen raspberries

One of the staples I've added to my shopping list in the last year is a bag of Cascadian Farm frozen raspberries. They hold up great in the freezer and I love to have some sort of berry stocked for when I want to make raspberry smoothies, scones, pies, or cobblers. Raspberries have this really great tart depth of flavor and I never bother with trying to remove the seeds. Just put the whole fruit and keep it simple! Of course, this recipe can use fresh raspberries or any other fruit you would like to substitute.



Yogurt is a perfect ingredient in popsicles and smoothies. When you add yogurt to any of your fruit popsicles it automatically balances the tart flavors and adds a smooth texture. If you haven't checked out my Mango Lassi popsicle recipe, you'll know how attached I am to this Seven Stars Farm yogurt. This yogurt has a special place in my heart. Honestly, no other yogurt compares! If you are vegan or lactose intolerant, you can substitute it for vegan yogurt, coconut milk, coconut cream, oat milk, water, or extra banana. The banana gives it a creamy flavor that can rival the texture of yogurt, so if you are dairy free, just add more banana or oat milk.


Red bananas

If you haven't tried red bananas yet, you really should! They have become my favorite. I first had red bananas in Ecuador and I've loved them ever since. They are small, about half the size of yellow bananas, and have this nice maroon-colored skin. The flesh is creamier and I think tastier. Try some out and see what I mean!



Red bananas
Original plain yogurt
1 cup
Frozen raspberries
1 cup
Maple syrup
1 Tbsp
Popsicle molds/empty ice cube tray with toothpicks & saran wrap

Prep time: 5 minutes

Cook time: 24 hours, freeze time

Servings: 6

Calories per serving: 116


  1. Peel bananas and place in a blender or food processor with yogurt, maple syrup, and frozen raspberries. Blend until smooth.
  2. Fill the molds with fruit mixture.
  3. Once your popsicle mold is filled completely, place your popsicle sticks into the mixture, cover, and freeze for 12-24 hours.  If you are using ice cube trays, place saran wrap over the entire tray and then stick toothpicks through the saran wrap into the mixture and place in the freezer for 8-12 hours. TIP: The saran wrap is great for the ice cube tray popsicles because it keeps the toothpick in place so it doesn't topple over during freezing. Once you're ready to eat the popsicle, just remove the saran wrap covering the individual popsicle keeping the others covered for later.
  4. Pop out of mold or tray and enjoy!