Banana Cream Pie Popsicles
4 popsicles
4 popsicles
Banana base
Meringue topping
  1. Preheat the oven to 350F and line a baking tray with parchment paper.
  2. Peel and chop the bananas into large chunks, and place in a medium bowl. Stir in the brown sugar, making sure the bananas are fully coated.
  3. Place the bananas on the baking tray and bake for 12-14 minutes until the sugar is browned and caramelized and the bananas are soft.
  4. In the meantime you can prepare the graham crumble; combine all the ingredients for the crumble together in a medium bowl and use your hand to mix the peanut butter into the crumbs until you get a mixture that resembles wet sand. Set this aside.
  5. Once the bananas are cooked, place them into a blender and add the rest of the ingredients for the banana base. Blend on high until the mixture is smooth.
  6. Prepare your popsicle molds. If the molds lie horizontal, start by placing a small amount of the crumble in lines along the bottom of the mold. Insert the popsicle sticks, and pour the banana mixture into the mold carefully. Finish them by sprinkling a bit of the crumble on the upward facing side.
  7. If you have a vertical popsicle mold start by spoon in a bit of the banana mixture, then adding a bit of the crumble, topping with more of the banana mixture and then finishing with the crumble.
  8. Place the popsicles in the freezer and freeze until set. (It’ll take about 7 hours or more)
  9. When the popsicles are fully set, start preparing the meringue. Whip the egg whites with an electric mixer in high speed using the whisk attachment until soft peaks form. Gradually add the sugar while the mixer is on, and mix until firm peaks form.
  10. Remove each popsicle from the mold and spread the top of the popsicle with the meringue. Using a kitchen torch, carefully torch the meringue until browned. Repeat with the rest of the popsicles and enjoy immediately!