Equipment
Ingredients
Paleta Base
- 3 bananas, overripe and peeled
- 150 ml whole milk, cold
- 100 g sweetened condensed milk
- 5 ml vanilla extract
- 2 g ground cinnamon
- 1 g kosher salt
Nutrition (per serving)
Method
Peel the overripe bananas and break them into large chunks.
Combine the banana chunks, whole milk, sweetened condensed milk, vanilla extract, ground cinnamon, and kosher salt in a blender.
Blend the mixture on high speed until completely smooth and creamy, ensuring no banana lumps remain.
Pour the blended mixture evenly into paleta or popsicle molds, leaving a small gap at the top to allow the mixture to expand as it freezes.
Place the molds in the freezer for about 1 hour until partially set, then insert the popsicle sticks straight into the center of each mold.
Return the molds to the freezer and freeze until completely solid, which will take at least 5 more hours.
To unmold, briefly dip the outside of the molds in warm tap water for 10 to 15 seconds before gently pulling the paletas out by their sticks.
Chef's Notes
- For an authentic touch, dip the top half of the unmolded paleta into melted dark chocolate and immediately sprinkle with crushed pecans or toasted coconut.
- The ripeness of the banana is crucial. The skin should be heavily speckled or almost black. This provides the natural pectins and sugars required for a smooth, non-icy texture.
- Mexican vanilla extract has a distinctively woody, creamy flavor profile that elevates this simple base. If using standard vanilla, consider adding a tiny pinch of freshly grated nutmeg alongside the cinnamon.
- You can substitute whole milk with canned full-fat coconut milk to make this recipe dairy-free and vegan, replacing the condensed milk with an equal weight of agave syrup or maple syrup.
Storage
Freezer: 2 months — Store unmolded paletas in an airtight container or individual sealed bags to prevent freezer burn.
