Peanut Butter Banana Cups

4.64 from 22 votes

Indulge in plant-based candy without the guilt!

What time is it when you normally feel the rumbling of a craving? Does it strike after dinner, when you’re sitting on the couch, and you’re just realized that there’s nothing sweet in the house? Many after hours ice cream runs have started this way! Does your craving hit you mid-afternoon, in your office, and leave you in search of the nearest vending machine or bakery? If you’re committed to healthy, clean eating, you know that giving in to cravings for refined, processed, sugary sweets can be damaging to your eating plan and your health! But you don’t need to swear off sweets completely!

Peanut Butter Banana Cups

The scrumptious Peanut Butter Banana Cups are rich, chocolatey, melt-in-your-mouth delicious.

Enter our scrumptious Peanut Butter Banana Cups, rich, chocolatey, peanut buttery cups that melt in your mouth, but are made with 100% clean eating ingredients. Each bite contains nothing but dark chocolate, which is lower in sugar than milk chocolate and rich in flavonoids, peanut butter for protein, banana for a heaping dose of antioxidants, and coconut oil, one of our favorite, healthy substitutes for butter.

Simply spoon your melted chocolate to the bottom of your baking cups, top with a slice of banana and a scoop of peanut butter mixed with coconut oil. Then, top each nugget with a dollop of chocolate. Freeze for twenty minutes, and enjoy. Having these delicious cups in your kitchen will give you that candy feel and flavor, without the added fat and calories. Homemade, clean eating candy for the win!

If you love Reese’s Peanut Butter Cups, you’re sure to love this recipe even more. Our creamy banana filled center gives the peanut butter cups that extra yum factor. And, they are melt-in-your mouth amazing!

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4.64 from 22 votes

Peanut Butter Banana Cups

A creamy banana filled center will have your taste buds wanting more and more.
Prep Time 10 minutes
Setting Time 1 hour
Total Time 1 hour 10 minutes
Yield 16 Servings
Serving Size 1 each
Course Dessert, Snack
Cuisine Universal

Ingredients

  • 3/4 cup chocolate chips
  • 1 banana medium
  • 1/4 cup peanut butter all natural
  • 1 tablespoon coconut oil melted

Instructions

  • Place a sheet of wax or parchment paper on the counter top for preparation. Set the baking cups on top.
  • Melt chocolate in a double-boiler or in a small sauce pan over low heat. Allow to cool slightly. In the meantime, combine the melted coconut oil and peanut butter.
  • Add approximately 1 teaspoon melted chocolate to the bottom of each baking cup, followed by one banana slice, 1 teaspoon peanut butter mixture, and lastly drop about 1/2 teaspoon melted chocolate in the center of each cup. Carefully place cups on a freezer safe dish or casserole pan. Cover and place in the freezer until set, approximately 1 hour.
  • NOTE: Our perfectly portioned Peanut Butter Banana Cups thaw quickly. For best results, enjoy one at a time after allowing to set at room temperature about 2-3 minutes. To prevent the peanut butter mixture from softening too quickly, add 1 tablespoon powdered sugar to peanut butter and coconut oil mixture before adding to cups.

Notes

We used Enjoy Life Chocolate chips for a plant-based recipe.
Mini Cupcake Nonstick & Quick Release
Silicone Molds

Nutrition Information

Serving: 1each | Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg |
SmartPoints (Freestyle): 3
Keywords Kid-Friendly, Plant-Based

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale

66 Comments

      1. I made these today and it just didn't work in normal size baking cups (muffin size). I see your comment now about the tiny baking cups, but that's not in the recipe anywhere. That explains why mine was such a mess. Can you add that to the text for others?

          1. πŸ™‚ Apparently so! I guess I glossed over that when I was making them because I have never bought or used any size cup besides the standard muffin one. I probably ignored it because I assumed a muffin cup was a muffin cup. Oh well. Live and learn.

          2. Mel, You can find the smaller cups at any grocery store, even Walmart. Look in the baking section at the grocery and in the cake decoration section at Walmart.

      1. Instead of baking paper cups I have a tiny nonstick cup pan, but how do I keep them from sticking?

        1. Stacee, Add just a tiny bit of oil spray, butter, or oil to each cup in the pan. I would like to say, no oil is needed to prevent sticking. However, I’ve always used the paper cups and wouldn’t want yours to stick…just in case. πŸ™‚

    1. I made them w/o coconut oil and they turned just fine. I just put the peanut butter in the microwave for about 15-30 sec to make it a little bit runny so it was easier to work with.

    2. I didn’t use coconut oil and they turned out much better. The peanut butter gets too melty and wet when you add the coconut oil. I added powdered sugar to the peanut butter and warmed it slightly in the microwave so it was melty enough to put into the tray but after it cools down in the freezer it’s stable enough not to be wet. Makes for less mess.

    1. Molly, That will most likely make the chocolate grainy, and is not recommended. Protein powder can be added to many baked goods such as muffins and cookies.

    1. Pat, I never have so I can’t say how it would turn out. I wouldn’t recommend it because it would affect the consistency.

  1. How much is a cup; as in 3/4 cup dark chocolate and 1/4 cup peanut butter? Can you give me how many grams this approximatly is?

  2. Is there a substitute that could be used in place of the coconut oil due to an allergy it cannot be used

  3. These look like a delicious fix for my sweet tooth! And I have a slightly over ripe banana on the counter that can’t wait to be smothered in peanut butter and dark chocolate! πŸ™‚
    I’m just wondering, it says to put them in the freezer until set, but after that do you store them in the freezer or the fridge?
    Thanks for the recipe!

  4. I made these last night and they turned out delicious. My only complaint is that 3/4 C chocolate chips didn’t leave me with enough chocolate for the topping. Ran out just using it for the bottom layer.

    1. Carmen, Next time, try either adding a little less to the bottom of the cups or use 1 cup chips. Either way they are yummy! πŸ™‚

  5. This sounded so yummy but I don’t like bananas “in” anything, (I know, sounds weird) so I substituted 2 slices of mandarin oranges instead of banana. Delicious!!

  6. I didn’t put the banana in the middle and instead on top (didn’t read the directions all the way through?They smelled and looked good) I used pb2 (mixed a bit of water in it with the coconut oil for perfect texture) and I loved the texture and consistency! It was a delicious snack and I was even nice enough and let my husband try one too!

  7. So amazing I’m in heaven. I made them following the recipe exactly . And they are perfect thanks Gayle for this amazing treat…!!!!

  8. My husband and I are addicted to these. I’ve made a batch every week for 3 weeks now! I use Ghirardelli chips πŸ™‚

  9. I’m confused. Can I use a regular sized muffin pan lined with those paper cups or do I need a larger size muffin pan?

    1. Marilee, Actually the papercups are smaller than regular muffin size. These papercups can be found at most grocery stores or Walmart in the cake decorating section. They’re just a tiny bit larger than the banana slice.

    1. Bev, We always use “Enjoy Life” brand. This brand is usually located in the organic section of most grocery stores. We typically use their
      dark chocolate because of the health benefits, but for this recipe we sometimes use semi-sweet. The dark chocolate chips are 10 calories less
      per serving.

  10. I haven’t heard of Peanut Butter Banana Cups before, but still, it’s looking delicious and healthy.

    Being a fitness enthusiast, you have to take care of your calories as well as look after for whatever you’re eating must be healthy.

    Your peanut butter banana cups recipe comes as a savior for those who are looking for some delicious & healthy snack in the afternoon.

    Thanks for sharing this recipe. πŸ™‚

    I am gonna try it soon & looking forward to more such recipes. πŸ™‚

    1. Debi, You don’t actually need it for the recipe. Instead, just add something to the counter top while you prepare the cups. This prevents chocolate from dripping and making a mess. I toss the parchment afterwards and have no real cleanup. I’m all about “less cleanup time”. lol

    1. Julian, Personally, I would prefer to have both PB and Chocolate. What about replacing the chocolate with Nutella? If you do, you’ll need to add the coconut oil in order to get the cups to freeze properly. Hope this helps! πŸ™‚

  11. Just made these for my coworkers tomorrow c: I hate bananas, but these little cups are everything! I added some chopped pecans to the chocolate and it made it 10x better!5 stars

  12. I made the peanut butter cups May 4, 20202, with 2.5″ cups, all I had available, by simply doubling the recipe, and placing one banana slice atop another. Yield: 12. They turned out perfectly. When I posted an image of them to FB, a friend commented, “I don’t know how you’re not 300 pounds.” I countered the recipe is by SkinnyMS & the cups are nutritious (protein, anti-oxidant, minimal sugar). Thanks for the recipe. I’ll make these again. They’ll be a nice complement to my afternoon latte.5 stars

    1. That’s awesome, Paul! You can’t go wrong with a larger peanut butter banana cup, right?! πŸ˜€ We’re glad to hear that you enjoyed them! Thanks for sharing.

    1. Michelle, I’m sorry, but definitely not. The reason coconut oil is necessary, it helps with the PB Banana Cups getting solid. Now, you can use butter, but not any other oils. When I created this recipe I made it numerous times with various oils before deciding on coconut oil.

      Hope this helps.

      Keep us posted. πŸ™‚

  13. I didn’t see the part about using the mini cups, I used regular. Ended up using a whole bag of Lily’s sugar free milk chocolate baking chips, and used 1/2 pb with honey in it. Theyre in the freezer now!

  14. I’ve made this recipe 3 times in the past week and have them tucked away in my freezer. My husband helped me and we both love them. Just the right size for a sweet treat. I used mini muffin tins and just ran them upside down under water for a few seconds and they popped right out with a spoon. Worked great. The last batch I increased the peanut butter to 1/3 cup, rounded tablespoon of coconut oil and 1 1/2 cup chips, cut my banana into 24 slices (also use 1 TB powdered sugar). That way I had enough to fill 2 dozen size cupcake tins. Thanks so much for this wonderful recipe!

  15. Oh My Gosh just too good.
    My whole family loved them. I will have to make bigger batches. My husband was telling everyone at work about them. That means something as he is not a food person.
    I used Lilly’s chips and Swerve Confectionery Sugar and crunch PB.
    2 Points on WW Blue
    Thank you for this go to snack.5 stars

    1. Awesome Nancy! Thanks for the feedback! We’re glad you and the family loved them. πŸ™‚

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