• Ashley McGuirk

Peanut Butter Banana Cups

Updated: Mar 7

Peanut Butter Banana Cups

We all know the best ratio for a peanut butter cup is 90% peanut butter 10% chocolate, right? At least, that’s my opinion. That’s why these little cups have more peanut butter than chocolate and I just couldn’t resist adding a slice or two of banana.

Sweetened to perfection (without any refined sugars) and topped with a sprinkle of sea salt. So easy, so yummy, so nutritious! These little cups are made with a superfood ingredient, have 0 refined sugar and take 15 minutes to make! An easy little snack or dessert you can pop in your mouth straight from the freezer. I love enjoying this snack after lunch or dinner for a quick sweet treat. Share with all your friends because these are vegan and gluten free. They can easily be made paleo friendly- just sub peanut butter for almond butter. Enjoy friends!

Serving size: 8 mini peanut butter cups

Prep time: 5-10 minutes

Freeze time: 5 minutes

Total cook time: 15 minutes


peanut butter + banana filling:

¼ cup natural peanut butter (ingredients should only read peanuts)

2 teaspoons pure maple syrup

¼ banana sliced into thin slices

dark chocolate:

4 tablespoons cacao powder

6 tablespoons melted coconut oil

2 tablespoons pure maple syrup

pinch of sea salt


Step 1

Line a mini muffin tin with 8 paper liners and set aside. In a small bowl combine peanut butter and maple syrup. Stir until well combined.

Step 2

In a separate bowl, (something with a pourable spout would be best) combine cacao powder, melted coconut oil and maple syrup. Mix ingredients together until a thin chocolate liquid appears.

Step 3

Carefully pour a little liquid chocolate into each muffin cup until the bottom is just covered. You want a thin layer of chocolate on the bottom, but not too much because you want enough chocolate to use for the top. Place muffin pan into the freezer for about 1 minute.

Step 4

While chocolate hardens in the freezer, slice banana. Remove muffin pan from freezer and spoon peanut butter into each cup until all gone. Carefully press 1-2 banana slices on top of each peanut butter cup until the peanut butter slightly spreads into the hardened chocolate.

Step 5

Pour remaining liquid chocolate on top of each peanut butter banana cup until fully coated. Sprinkle with sea salt and place in freezer for 5 minutes or until chocolate is fully hardened.

Step 6

Store in freezer in an airtight container for up to one month.

Did you make this sweet treat?

Please tag @staysweetwellness on instagram and #staysweetwellness

I love seeing your recreations of my fun + wholesome recipes!

Until next time,

Stay Sweet.