What do you get when you combine two classic treats? Frozen Dark Chocolate Banana Peanut Butter Cups.

frozen banana peanut butter cups

Frozen bananas are a always a favorite summer treat and peanut butter cups are the best candies ever. So, combine the two and you have one seriously outrageous dessert.

This recipe came about from cleaning out my pantry. After a year away, it’s time to head back to The Big Apple. And that means cleaning out all the ingredients that are stashed away in the back of my cabinets—including a jar of peanuts.

frozen banana peanut butter cups

You can definitely use pre-made peanut butter. I used whole peanuts just because I had them on hand and was trying to use them up. It’s simple to make your own peanut butter. I puréed the peanuts in a food processor until they were really smooth. I suggest using a smooth peanut butter for this recipe because it just makes everything melt together a little better.

Try to find a natural peanut butter that doesn’t have any hydrogenated oils or additional sugar or oil. I added some dates to sweeten everything up so you don’t need to add any refined sugars or sweeteners. Plus, if you use a ripe banana, it will offer a good amount of natural sweetness.

frozen banana peanut butter cups

Cover all that peanut buttery goodness in a healthy dose of dark chocolate and you have one really delicious (and easy) summer dessert. Also, it’s best to keep these treats frozen and enjoy them immediately after taking them out of the freezer.

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Frozen Dark Chocolate Banana Peanut Butter Cups

Prep Time: 30 minutes

Yield: 12 candies

Frozen Dark Chocolate Banana Peanut Butter Cups


    For the Filling:
  • 1 cup whole peanuts or ½ cup natural smooth peanut butter
  • 1 ripe banana, peeled
  • 3 dates, pitted
  • ½ teaspoon vanilla extract
  • For the Chocolate:
  • 1 cup dark chocolate chips
  • ½ cup milk or non-dairy milk


  1. Line a muffin tin with 12 paper liners and lightly spray with non-stick cooking spray or you can use silicone liners.
  2. In the bowl of a food processor fitted with a blade, grind the peanuts until smooth, about 3-5 minutes. If you are using pre-made peanut butter, you can skip this step.
  3. In the food processor, grind the peanut butter, banana, and dates until smooth. Add in the vanilla extract and pulse to combine.
  4. Melt the chocolate and milk in a heatproof bowl in the microwave in 30 second intervals, stirring in between, until the chocolate is melted and smooth. Or in a small saucepan over medium-low heat, melt the chocolate and milk, whisking until smooth.
  5. Spoon 1 spoonful of chocolate into each of the prepared muffin tin liners. Freeze until firm, about 15-20 minutes. Once firm, divide the peanut butter mixture evenly into each of the muffin tin liners. Spoon the rest of the melted chocolate over each of the peanut butter cups. Use your fingers to press down and spread the peanut butter into an even layer.
  6. Freeze until completely firm, about 3 hours. Enjoy immediately! Store in an airtight container in the freezer with wax paper in between each peanut butter cup.