The very first time I made these popsicles, it was one of those afternoons when the heat somehow creeps into your bones, and all you want is something cold and sweet without feeling like you raided a candy shop. I had bananas on the counter—softening faster than I could keep up with—and that half jar of Nutella that somehow always seems bottomless. You know how it is.
As soon as I blended everything together, I could smell the bananas warming slightly against the blades and that Nutella aroma, deep and chocolatey, swirling in like a hug. The mixture tasted so good I had to stop myself from eating it straight from the bowl with a spoon. (Okay, fine, I still took a spoonful.)
When the pops finally froze, that first bite was ridiculous—in the best way. The banana makes them creamy without actual cream, the Nutella gives that glossy chocolate swirl, and then the salted pistachios bring the crunch and contrast that makes the whole thing feel like a fancy dessert you’d find at some beach café.
Now they’ve become my “pull one from the freezer just because” treat. My friends steal them. Kids inhale them. Adults pretend they’re grabbing one for the kids and then keep them for themselves. These popsicles truly have no age limit.
Recipe Resume (Selling Points)
- Creamy texture without dairy-heavy ingredients.
- No cooking, baking, or complicated steps.
- Uses just a handful of ingredients.
- Freezer-friendly and perfect for make-ahead treats.
- Nutella swirl makes every pop look naturally pretty.
- Salted pistachios take flavor way over the top.
- Great use for overripe bananas.
- Kids and adults both go wild for them.
Why This Banana, Nutella & Salted Pistachio Popsicles Recipe Is The Only One You’ll Ever Need
My nephew calls these “fancy chocolate bananas,” and honestly, that name stuck. One summer day, he took a bite, stopped talking mid-sentence, stared at me like I’d unlocked a childhood memory he didn’t know he had, and said, “Can you always make these?” That was it—this recipe became a family staple.
They’re the kind of frozen treat that feels nostalgic and gourmet at the same time.
Cuisine Type: American
What You Really Need to Make This Amazing Banana, Nutella & Salted Pistachio Popsicles (Simplified)
- 3 ripe bananas
- ½ cup milk (any kind works)
- ⅓ cup Nutella
- 1 tsp vanilla
- Pinch of salt
- ¼ cup salted pistachios, chopped
- Popsicle molds + sticks
How to Master the Perfect Banana, Nutella & Salted Pistachio Popsicles (My Secret Method)
Blend the bananas with the milk, vanilla, and a little pinch of salt until the mixture is completely smooth—almost like a milkshake. Then warm the Nutella for 10–15 seconds so it loosens just enough to swirl.
Pour half the banana mixture into the molds, drizzle in a little Nutella, then add the rest of the mixture and finish with another swirl. Use a skewer to drag the chocolate gently through the banana base. Top each mold with chopped pistachios, press lightly so they stick, and freeze until solid.
Chef’s Notes and Tips For A Flawless Banana, Nutella & Salted Pistachio Popsicle
Using very ripe bananas is the magic—they turn extra creamy when frozen and naturally sweeten the pops so you don’t need added sugar. If your Nutella is too thick to swirl, microwave it briefly. Overheating will sink it straight to the bottom, so try just softening it.
When removing the pops, dip the mold in warm water for 10–15 seconds. They’ll slide out like a dream with the swirl patterns perfectly frozen inside.
Get Creative! Easy Substitutions and Fun Variations
Swap pistachios for hazelnuts, pecans, or even crushed pretzels for a salty crunch. Almond butter or chocolate peanut butter works if you want a different swirl flavor. Add mini chocolate chips or shaved coconut for texture.
Lighten It Up! Simple Swaps for a Healthier Banana, Nutella & Salted Pistachio Popsicle
Use oat milk or almond milk, reduce the Nutella to 2 tbsp for a lighter swirl, and replace pistachios with unsalted nuts. For a low-sugar version, use cocoa powder and maple syrup instead of Nutella.
And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other Recipes.
Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe:
1. Can I make these banana Nutella popsicles without dairy?
Absolutely. These easy homemade banana Nutella popsicles work beautifully with almond, oat, coconut, or soy milk. The bananas provide most of the creaminess anyway, so dairy isn’t actually necessary for good texture. Just make sure the milk you choose isn’t overly thin, or the pops may form tiny ice crystals.
2. How ripe should my bananas be?
The riper, the better. Spotty or nearly brown bananas create a naturally sweet base, which helps the pops taste more like ice cream than icy fruit cubes. If the bananas are still yellow with no spots, freeze them for an hour first—this softens the fibers and boosts sweetness.
3. Can I replace Nutella with something else?
Yes. Any chocolate-hazelnut spread works, but you can also use almond butter, cookie butter, or a homemade chocolate spread. If using peanut butter, add a teaspoon of honey to balance the saltiness.
4. Do pistachios stay crunchy after freezing?
They do—as long as you press them on top rather than mixing them into the base. The surface freezes faster, so the pistachios stay crisp without absorbing moisture.
5. How long do these popsicles last in the freezer?
They keep well for up to 2 months, though flavor is best within the first three weeks. Store them in airtight bags to prevent freezer odors from sneaking in.
6. Can I make these refined-sugar-free?
Mostly, yes. The only added sugar comes from Nutella, so use a low-sugar chocolate spread or make your own with cocoa, maple syrup, and a touch of coconut oil.
7. Why are my popsicles icy instead of creamy?
This usually means too much liquid or not enough banana. Thickening the mixture—either with additional banana or a spoonful of Greek yogurt—creates a creamier texture. Also freeze them at the back of your freezer, not the door.
8. Can I add whole berries or fruit chunks?
Definitely! Blueberries, raspberries, or diced strawberries freeze nicely and add bursts of flavor. Just keep chunks small so they don’t weigh the mixture down.
banana, nutella and salted pistachio popsicles
4
servings30
minutes40
minutes300
kcalIngredients
3 ripe bananas
½ cup milk (any kind works)
⅓ cup Nutella
1 tsp vanilla
Pinch salt
¼ cup salted pistachios, chopped
Popsicle molds + sticks
Directions
- Blend the bananas with the milk, vanilla, and a little pinch of salt until the mixture is completely smooth—almost like a milkshake. Then warm the Nutella for 10–15 seconds so it loosens just enough to swirl.
- Pour half the banana mixture into the molds, drizzle in a little Nutella, then add the rest of the mixture and finish with another swirl. Use a skewer to drag the chocolate gently through the banana base. Top each mold with chopped pistachios, press lightly so they stick, and freeze until solid.
