Roasted Banana Paletas

June 8, 2014

Test Kitchen-Approved

Author Notes: Adapted from Fany Gerson's Paletas. Nicholas Day

Makes: 8 to 10 paletas

Ingredients

  • 3 ripe bananas
  • 1/4 cup dark brown sugar
  • 1 1/2 cups Greek yogurt
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinammon
In This Recipe

Directions

  1. Preheat the oven to 400 degrees F. Individually wrap the bananas in foil, without peeling them, and roast for about 30 minutes, until soft.
  2. Once the bananas are cool enough to handle, peel and mash in a bowl, adding the brown sugar and stirring until it dissolves. Transfer the mixture to a blender or food processor and add the remaining ingredients, plus a pinch of salt. Blend until very smooth.
  3. Divide the puree among ice pop molds (or paper cups with wooden sticks) and freeze until solid. Lick.

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Reviews (17) Questions (0)

17 Reviews

Jennifer S. September 18, 2016
I don't have ice pop molds but I have a lot of ripe bananas to use, I wonder if this would be somewhat scoopable?
 
Anne B. July 20, 2015
These were awesome. I loved the cinnamon. I used full fat greek yogurt and they were very creamy.
 
barb48 July 26, 2014
I have some bananas in the freezer. can I use them in this recipe?
 
Maddie A. July 23, 2014
Oh my, these look incredible. Can't wait to try!
 
Laura N. June 22, 2014
I have a young niece coming in a few days that can not have milk. What could I use instead of greek yogurt?
 
Stacye June 22, 2014
Laura I would suggest either plain soy yogurt or plain almond milk yogurt or plain coconut milk yogurt, which ever you can find.<br />
 
Zensister June 23, 2014
I have a dairy allergy as well. I'm going to try these with coconut milk yogurt. I think that would have the most compatible flavor profile with the bananas. It's not as tangy, though, so a squeeze of lemon might be in order.
 
Jef June 23, 2014
Many folks who can't do dairy are ok with goat products still. goat yogurt has some tang to it and would work pretty well. We've substituted goat yogurt and kefir very successfully in our kitchen and our dairy allergy kids do just fine. You would want to strain the yogurt with cheesecloth to get the greek yogurt texture if you used it.
 
Ange B. June 20, 2014
Plain Greek yogurt?
 
Ange B. June 20, 2014
Plain greek yogurt?
 
BavarianCook June 19, 2014
I had ripe bananas on hand but was just thinking I should make a banana bread when I came across this recipe - thank you! The bananas are roasting now and I am excited to make this!
 
AntoniaJames June 19, 2014
Food52, please (pretty please!) tell me: Where do you get those wonderful molds for frozen treats on sticks? I've seen them on the Corn Pop recipe, jestei's Strawberry Shortcake Bars, etc. and now these. Thank you. ;o)
 
Iris9 June 20, 2014
Hi Antonia,<br />I was wondering the same thing. After a lot of googling, I came up with a website based in Minnesota that says the moulds are Williams-Sonoma -- or at least the ones on the following website are from there. There's a link in the blog to Amazon that sells similar ones. Check it out here: http://www.whiteleycreek.com/queen_of_the_meadow_bloom/2010/02/popsicle-molds.html<br />
 
Joanna R. June 26, 2014
http://www.amazon.com/gp/product/B0002IBJOG?ie=UTF8&tag=betweenthesta-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0002IBJOG
 
Alana K. June 19, 2014
Best part of the recipe: Lick. Can't wait to try this!
 
Ellenw June 19, 2014
Is that lemon extract or lemon juice<br />
 
Author Comment
Nicholas D. June 19, 2014
Juice -- thanks for the catch.