Always check the labels of the products you use.
Method
- 1
Prep. Peel the 2 bananas and break them into a blender.
- 2
Blend. Add 240 ml whole milk, 1 tsp vanilla and 50 g caster sugar and blend until smooth.
- 3
Pour. Pour into five 90 ml moulds and add the sticks.
- 4
Freeze. Freeze until solid, at least 6 h.
- 5
Release. Run cold water over the outside of the moulds and ease the pops out by the sticks.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
EU nutrition claims
- Low fat: 1.9 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 1.1 g saturated fat per 100 g, 8.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.06 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 89 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
10.1 g per serving
20.2 % of the 50 g daily maximum · 40.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- five 90 ml moulds and sticks
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 103 kcal |
| Protein | 1.9 g |
| Carbohydrate | 20.7 g |
| of which sugars | 17 g |
| of which free sugars | 10.1 g |
| Fat | 1.7 g |
| of which saturates | 1 g |
| Fibre | 0.9 g |
| Salt | 0.05 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
