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Close-up of peanut butter banana cheesecake cups topped with dripping peanut butter and crushed peanuts on a wooden board.

Peanut Butter & Banana Frozen Yogurt Cups

These delightful Peanut Butter & Banana Frozen Yogurt Cups combine creamy Greek yogurt, ripe bananas, and rich peanut butter into a refreshing, make-ahead treat perfect for a healthy dessert or snack.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Frozen Yogurt Base
  • 2 cup Greek yogurt plain, full-fat recommended
  • 3 large ripe bananas peeled and frozen in chunks
  • 1/2 cup creamy peanut butter natural, unsweetened
  • 1/4 cup honey or maple syrup adjust to taste
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the Topping (Optional)
  • 1/4 cup chopped roasted peanuts
  • 2 tbsp mini chocolate chips

Equipment

  • 12-cup Muffin Tin
  • Paper cupcake liners
  • Food Processor or High-Speed Blender
  • Mixing Bowl
  • Spatula

Method
 

Preparation
  1. Line a 12-cup muffin tin with paper cupcake liners. Set aside.
Blend Ingredients
  1. In a food processor or high-speed blender, combine the frozen banana chunks, Greek yogurt, peanut butter, honey (or maple syrup), vanilla extract, and salt.
  2. Process the mixture, scraping down the sides as needed, until completely smooth and creamy. The consistency should be thick, similar to soft-serve ice cream.
Assemble and Freeze
  1. Spoon the frozen yogurt mixture evenly into the prepared muffin liners, filling each about three-quarters full.
  2. If desired, sprinkle the tops of the yogurt cups with chopped roasted peanuts and mini chocolate chips for an optional topping.
  3. Place the muffin tin in the freezer and freeze for at least 3-4 hours, or until the cups are firm. This is your cook time of 180-240 minutes.
Serve and Store
  1. Once firm, remove the frozen yogurt cups from the muffin tin. You can serve them immediately or transfer them to an airtight container for longer storage.

Notes

For best results, use very ripe bananas and ensure they are thoroughly frozen in chunks for at least 4 hours (or overnight) before blending. Adjust the sweetness to your preference; if your bananas are particularly ripe, you might need less added sweetener. Store leftover frozen yogurt cups in an airtight container in the freezer for up to 2-3 weeks. For a slightly softer texture, allow them to thaw for a few minutes before eating.
**Variations**: Consider adding a pinch of cinnamon for extra warmth, a swirl of chocolate fudge, or a layer of granola at the bottom of the cups for added texture.