Add all the ingredients to a food processor or blender and process to your desired consistency. I made these ones smooth, but you can leave a few fruit chunks if preferred.
Then fill your six popsicle molds, but leave a touch of space for expansion. Then tap the mold down on your counter to release air bubbles. Place the mold lids on top and freeze for 4-6 hours, or overnight. Keep frozen until serving.NOTE: If using popsicle sticks, freeze the mold for 1-2 hours, just enough for the sticks to hold straight, and then add the sticks and continue freezing until solid.
To remove from the mold
Fill a bowl with warm water, as tall as your mold and place it inside, without overflowing the top where the sticks are. Wait 15-20 seconds before removing, and then use a side-to-side motion to remove the popsicles from the mold.
You may also run the popsicles under warm water using your kitchen sink faucet for 15-20 seconds, or until they remove easily.
If the popsicles are still soft, place them on a plate and return them to the freezer.
Notes
Use a very ripe banana that is spotted brown for natural sweetness.When strawberries are in season and extra sweet, you may skip the optional maple syrup for a no sugar added dessert.For chunkier pieces of fruit in your strawberry banana popsicles, use a food processor and do not overprocess.For evenly smooth pink popsicles, use a blender until pureed.If using popsicle sticks (instead of the lids that come with your mold), freeze the mold for 1-2 hours, just enough for the sticks to hold straight, and then add the sticks and continue freezing until solid.Freeze time will vary according to the thickness of your mold. Most popsicles will freeze in 4-6 hours.