These peanut butter banana cups are one of my go to snacks when I am craving something sweet and salty but “kind of” healthy. With only four ingredients, they are easy to make and freeze so you have a quick sweet treat on-hand.
For the bananas:
I tend to use firmer bananas because I prefer the texture. I keep my banana cups frozen to avoid the liquids from the banana turning my cups soggy. As bananas ripen, the starches convert to sugars, and they tend to lose some water content in the process. If you elect to refrigerate them they may not keep but a couple of days. Plus these frozen peanut butter banana cups are great on a hot summer day!
For the chocolate:
I melt chocolate chips in a water bath but you can also use a double boiler or microwave. Then I add in coconut oil. The coconut oil helps keep the chocolate softer and creamier but also hardens in the freezer helping keep the cup shape.
For the peanut butter:
Use your favorite peanut butter, smooth, crunchy, etc. You’ll want to slightly warm the peanut butter in the microwave or over a double boiler. This will help the peanut butter layer over the bananas evenly. And you’ll be able to assemble the cups quicker.
Assembling the peanut butter banana cups:
Start with a small scoop of chocolate in a muffin tin cup. Then place a banana slice and lightly press down so the banana is nestled in the chocolate but not touching the bottom of the pan. Next top with peanut butter and then another scoop of chocolate. Lastly, top with a little pinch of salt and repeat. You can make these as big or little as you want adjusting the ampint of chicolat and peanit butter you use. Once your muffin tin is full, pop them in the freezer for a few hours or overnight. Then you can put them in a freezer bag in your freezer and they’ll hold their shape.
Frozen Peanut Butter Banana Cups
Ingredients
- 3/4 cup dark chocolate chips
- 1/3 cup smooth peanut butter
- 1 Tbs coconut oil
- 1 banana cut into 1/2u0022 slices (about 20 slices)
- sea salt (I use pink Himalayan sea salt)
Instructions
- Melt the dark chocolate chips and coconut oil using the double boiler method. You can do this by placing mason jar rings in the bottom of a pot filling with a few inches of water and putting in a glass bowl or jar creating a water bath. The chocolate goes in the bowl. Mix almost continuously until melted.
- Spoon chocolate into greased cupcake tins, reserving about 1/4 cup. Then lightly press a slice of banana into chocolate. Soften peanut butter in microwave for about 20 seconds (or the same way you melted the chocolate) and scoop over bananas evenly. Top with remaining chocolate and sprinkle with sea salt.
- Freeze tray overnight, then pop them out into your desired freezer bag or container and store in the freezer.