Ohhhh man. Salted Peanut Butter Banana Cups– just 5 ingredients and 20 minutes and BAM deliciousness. Can I get an amen?
These cups (and these pancakes) are the eh-pit-oh-mee of gourmet-ness. If you told me otherwise, I would probably slap you in the face for lying. (I’m kidding, I don’t slap people!!! At least, not physically.)
After a super-long week, these are EXACTLY what you need. Actually, you need these even after a short week! Or a short day! The point is: you need to eat these NOW. Unless you’re allergic to peanut butter, then please don’t (unless you want to go into anaphylactic shock, or something like that). Then please switch these to Salted Almond Butter or SunButter or Whatever Butter Cups and THEN eat them! Problem, solved!
The making of the chocolate shells is a leeeetle tedious, but it’s so worth it! If you want to be boring, however, you could probably just mix the melted chocolate into the filling and freeze that mixture instead. If you opt for that option, BOOOOOOO. Just kidding, not.
Salted Peanut Butter Banana Cups
- 1 large banana
- 1/4 cup peanut butter (I used natural but you could probably use that plastic stuff if you want)
- 1/8 tsp sea salt
- 1/8 tsp vanilla
- 3/4 cup semi-sweet chocolate, melted (you could go darker!)
Directions: In a medium bowl, mash the banana thoroughly. Add the peanut butter and STIR STIR STIR!!!! When the mixture has a kinda mousse-y texture, add the vanilla and sea salt and stir just a little more. Using your fingers or a spoon, spread about 2/3 of the chocolate on the bottom and sides of 12 mini cupcake liners. Fill each shell with filling and top with remaining 1/3 of the chocolate. Freeze or refrigerate until solid. Makes 12
It’s the return of the food label! I haven’t made nutrition labels in a while, and for some random reason I figured I would start again. By the by, I just noticed the serving size (1 cup) is kinda confusing… it doesn’t mean one cup of PB cups, but one PB cup! Yeah, you probably get it.