Incorporate peeled bananas, Greek yogurt, sweetener, vanilla extract, cinnamon, and salt into a high-speed blender.

Process the mixture on high speed for approximately 45-60 seconds until the emulsion is completely smooth and devoid of lumps.

Distribute the mixture evenly into four 4-ounce popsicle molds, leaving 1/4 inch of headspace at the top for thermal expansion during freezing.

Insert popsicle sticks into the center of each mold aperture.

Place the molds on a level surface in the freezer at -18 degrees Celsius (0 degrees Fahrenheit) for a minimum of 4 hours.

To extract, submerge the exterior of the molds in lukewarm water for 10 seconds to break the surface tension before pulling the sticks.