Banana Sunday Popsicles

Serves 5 large or 12 small
Time 20 mins + refrigeration


2 large bananas, mashed
⅓ cup sugar
2 cup whole milk
⅓ cup sugar
2½ tbsp cornstarch
2 egg yolks
1 egg
½ tbsp vanilla
5 -12 wooden popsicle sticks
1 cup dark chocolate chips
¼ cup sprinkles
¾ cup lightly sweetened whipped cream
12 Maraschino cherries


Place ⅓ cup sugar and milk in a sauce pan. Stirring until the sugar is dissolved, bring to a boil and remove from heat. In a mixing bowl, combine the other ⅓ cup sugar and cornstarch, whisking together. Add the egg and egg yolk and combine. 

Pour ½ cup of the hot milk into the egg mixture and whisk in quickly, to temper. Pour the rest of the hot milk in and whisk to combine. Pour the mixture back into the saucepan and bring to a boil on medium heat, whisking constantly.

When the mixture reaches a boil, let it cook for 30 seconds more while constantly whisking, then remove from heat. Add the vanilla and mashed banana to it, and combine. Divide the pudding between 5 tall plastic cups or 12 smaller popsicle molds and insert wooden popsicle sticks or straws into the middle of the pudding.

Freeze for at least 4 hours.

Melt the chocolate in a small bowl. Unmold the popsicles using hot water. Dip the popsicles halfway into the melted chocolate, then turn them right side up, allowing the excess chocolate to drip down the sides as is hardens.

Working quickly, dip just the top inch of the popsicle in a small bowl of sprinkles. When all the pops have been dipped, pipe a swirling of whipped cream on top of each one and top the cream with a maraschino cherry. Make sure to dry off the cherries first, before topping.

Freeze again until the whipped cream is hard.