Frozen Peanut Butter Banana Split Cups
I put a classic Fit Foodie spin on the viral banana bark from years past, and turned them into cups! These frozen peanut butter banana split cups are the ultimate sweet treat. Layers of chocolate, peanut butter Greek yogurt filling, sliced bananas and strawberries, oh my! Top them with a chocolate drizzle and crushed peanuts, and enjoy!
Reusable
Silicone Muffin Mold
Here’s our favorite silicone muffin mold to use for baking and no-bake desserts!
Storage
Make sure to store these peanut butter banana split cups in the freezer. If they sit on the counter at room temperature, they won’t hold together as well.
More Frozen Desserts
-
Line a muffin tin with liners and set aside.
-
Melt the chocolate and coconut oil until smooth.
-
Scoop 1 tablespoon of the melted chocolate into each muffin liner.
-
Holding the muffin tin at a slight angle, gently rotate so the melted chocolate coats the sides of each liner. It should go up the sides just about halfway.
-
Place the muffin tin in the freezer for 2 minutes.
-
After 2 minutes, add 1/2 tablespoon more of melted chocolate to the muffin liner and repeat turning the muffin tin at an angle.
-
Place the muffin tin back in the freezer for another 5 minutes.
-
While the chocolate shell is freezing, prepare the filling. Place the Greek yogurt, peanut butter, and honey into a large mixing bowl, and stir to combine. Set aside.
-
Once the shells have frozen, place 2-3 sliced bananas into each cup.
-
Next, scoop 1 tablespoon of the Greek yogurt mixture on top of the banana slices.
-
Place 2-3 sliced strawberries on top of the Greek yogurt mixture. Gently press the strawberries into the Greek yogurt mixture.
-
Option to top with melted chocolate and crushed peanuts.
-
Place the muffin tin back into the freezer for at least 30 minutes before serving.
Calories: 218 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 14 g, Fiber: 1 g, Sugar: 16 g
Nutrition information is automatically calculated, so should only be used as an approximation.
