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’ve 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!
We like to stock up on healthy alternatives to our favorite sweets, like these peanut butter and banana Reese’s cup alternatives. That way, we’ll always have a healthy treat on hand when cravings strike!
Peanut Butter Banana Cup Recipe
Enter our scrumptious peanut butter and banana Reese’s cup alternatives, 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 into the bottom of your baking cups and 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 the cups 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!
Want More Peanut Butter + Banana?
If you love Reese’s Peanut Butter Cups, you’re sure to love this peanut butter and banana Reese’s cup 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! If you enjoy them, you might also like to try:
- 3-Ingredient Peanut Butter Cups
- Chocolate Covered Peanut Butter Banana Pops
- Peanut Butter Banana Smoothie
Peanut Butter Banana Cups
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
Nutrition Information
Have you made this recipe?
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These peanut butter banana Reese’s cup alternatives feel like a mini indulgence without the extra calories and added sugar. They’re quick, decadent bites that are perfect for moments when you’re craving something sweet. Make a batch and store them in your freezer so that you always have them on hand for when your hunger strikes!
Have you made this Peanut Butter Banana Reese’s Cup Alternative recipe? What’s your favorite sweet and healthy treat? We’d love to hear from you, so let us know what you think in the comments below!
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Enjoyed this post? Check out more:
- Chocolate Strawberry Cups
- No-Bake Peanut Butter Bars
- Baked Peanut Butter Banana Oatmeal
- Think You Can’t Eat Snacks When Losing Weight? Think Again! 50 Snacks That I Used to Lose 30 Pounds
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My husband and I are addicted to these. I’ve made a batch every week for 3 weeks now! I use Ghirardelli chips 🙂
Shawn, Same here…our favorite treat, especially when the weather warms up. Enjoy! 🙂
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?
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.
What kind of chocolate chips do you use? Is semi sweet ok? If so does it change the calories?
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.
If i make a batch of these, how long can they be kept for? Thankyou 🙂
Sandra, They taste fresh for about one month in the freezer.
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. 🙂
I am gonna try it soon & looking forward to more such recipes. 🙂
awesome snacks
maybe a silly question but why do you need the parchment paper?
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
What would you think about replacing the peanut butter fort Nutella??
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! 🙂
Can I use Jiff for the natural peanut butter?
Heather, You can, any PB will work for this recipe.
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!
Hi Alyss! Chopped pecans sound like a wonderful addition! Thanks for sharing 🙂
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.
That’s awesome, Paul! You can’t go wrong with a larger peanut butter banana cup, right?! 😀 We’re glad to hear that you enjoyed them! Thanks for sharing.
I was told I could substitute evoo for coconut oil what do you think?
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. 🙂
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!
Tara, That should work too. Keep us posted. 🙂
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!
We’re glad you love the recipe, Kris!
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.
Awesome Nancy! Thanks for the feedback! We’re glad you and the family loved them. 🙂