Prep the bananas: Peel and slice ripe bananas into chunks. The riper they are, the sweeter and creamier your popsicles will be.
Load the blender: Add bananas, yogurt, milk, and vanilla to a blender.
If using, add a small pinch of cinnamon. For extra sweetness, add maple syrup (or honey for children over 1).
Blend until smooth: Blend on medium-high until the mixture is creamy and lump-free. If it seems too thick, add a splash more milk.
If too thin, add a bit more banana or a spoonful of yogurt.
Optional add-ins: For a berry swirl, pulse in a small handful of berries. For a spinach boost, blend in a few baby spinach leaves until fully smooth. For extra fiber, add 1–2 tablespoons of quick oats and blend again.
Taste and adjust: Taste the mixture.
It should be pleasantly sweet and mild. Adjust sweetness or cinnamon if needed.
Fill the molds: Pour the mixture into mini popsicle molds, leaving a little room at the top for expansion. Tap molds gently on the counter to release air bubbles.
Add sticks and freeze: Insert sticks and freeze for 4–6 hours, or until fully set.
Overnight is even better for easy unmolding.
Unmold carefully: Run the outside of the molds under warm water for 10–15 seconds. Wiggle the sticks gently to release without breaking.
Serve smart: For toddlers, serve one mini pop at a time. Keep a small plate or napkin handy to catch drips.