Place oat flour and baking powder in a small bowl and whisk or stir to combine. In a separate small bowl, mash the banana with a fork.

In a medium bowl, mash the banana with a fork. Add egg, peanut butter, and 1 tablespoon melted coconut oil. Stir until combined and smooth.

Add the flour mixture and combine well. Pour the batter into the prepared cake pan.

Bake for 20 minutes. Remove the cake from the pan and place it on a wire rack. Let it cool completely.

Crumble the cooled cake into a medium bowl. Add 1/3 cup of yogurt and combine well.

Using a cookie scoop, scoop out dough and use your hands to press it into a ball. Place the ball on a baking sheet. Repeat with the remaining dough. Put the baking sheet into the freezer for 30 minutes to an hour, until semi-frozen but not frozen solid.

If using carrots for sticks, cut a carrot into 1/4" wide sticks that are about 6" long.

Remove the balls from the freezer and press the carrot sticks or jerky sticks into the balls about half way in. Place them back on the baking sheet and into the freezer for another 30 minutes to an hour.

To make the icing, place 1 cup of Greek yogurt and 2 tablespoons of melted coconut oil in a bowl and stir until well combined. If making pink icing, add the beet powder and stir well.

Remove the pops from the freezer. Take one pop at a time and swirl the ball into the icing. Once coated, return the pops to the baking sheet. Place in the freezer for 30 more minutes.

Remove the pops from the freezer and serve.

Store in an airtight container in the freezer or fridge. If they are stored in the fridge, the balls will absorb the icing.