Use a food processor to purée banana, Chobani, lemon juice and honey until smooth. Divide mixture among freezer pop molds, stopping about 1 inch from top. If you don’t have freezer pop molds, use small paper cups.
After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick. Freeze until firm, about 6 hours.
Dip molds briefly in hot water before unmolding.