Banana Paletas

By Mark Bittman

Published July 6, 2015

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
10 minutes, plus freezing
Rating
5(292)
Comments
Read comments

Throughout Mexico, paletas are made with fresh fruit and not much sugar, pretty much the opposite of commercial sorbets and sherbets sold here. Like sorbet or sherbet, these frozen snacks are easily made at home; all you need is a set of plastic molds, sold in many supermarkets, toy stores and online. For a lower-tech solution, you can use small paper cups and insert wooden sticks in them once the mixture freezes hard enough to support them. The dairy is optional. Adding it produces a paleta de leche, which has a more distinctive texture than the dairy-free paleta de agua, which is icier.

Featured in: Mexican Summer on a Stick

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 2 medium bananas, about ¾ cup

  • 1 cup whole milk

  • 1 teaspoon vanilla extract

  • ¼ cup sugar

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

19 grams carbs; 4 milligrams cholesterol; 94 calories; 1 gram saturated fat; 1 gram fat; 1 gram fiber; 18 milligrams sodium; 2 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Purée all ingredients together in a blender until smooth. Pour into 4 to 6 molds and freeze until solid.

  2. Step 2

    Unmold by first running a little cold water over outside of molds, then gently pulling the sticks.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
292 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Susan

Good flavor and simple without needing a run to the grocery store. Treats like this keep me away from the ice cream too. Bonus.

morinoko

I tried with 3/4 cup milk and 1/4 cup heavy cream too. Gave them a creamier, slightly smoother texture!

Ruth in Rego Park, Queens

I've been making popsicles for years, learning over time what works best. I choose to make them vegan, easily done by substituting "extra firm silken tofu" for any dairy ingredient... and then thinning that with either soymilk, almond milk, or coconut. The best silken tofu that I've found is Mori-Nu. When making banana popsicles, I add one box of shelf-stable "Mori-Nu Silken Tofu, Extra firm" For creaminess, I add 1 or 2 tb of tahini. Plus vanilla extract, & sweetener.

Bea

I added 1 tbsp cocoa powder, which was delicious. Swirled some peanut butter in a couple of the molds, even better.

Sharon

My only changes were using 1/4 cup sugar free sweet coffee creamer, 3/4 of a cup of 2% milk and overripe bananas. These are a great sweet treat for summer!

bpg

Traded bananas for strawberries. Added a squeeze of lime. Soooo good.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.