If you’re looking for a healthy frozen dessert that tastes like childhood summers and indulgent sundaes all in one bite, this frozen peanut butter banana split cups recipe is your new go-to. These no-bake treats are simple, packed with protein, and completely customizable. Whether you’re prepping snacks for your kids, satisfying late-night cravings, or hosting a brunch, you’ll love how fast and fuss-free this dessert is.
Check out this refreshing twist in our Greek Yogurt Smoothie that pairs perfectly with these frozen cups.
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What Are Frozen Peanut Butter Banana Split Cups?
They’re a fun and healthy frozen version of the classic banana split, made by layering peanut butter, banana slices, and toppings in cupcake liners or silicone molds. Instead of ice cream, they use frozen bananas for creaminess and texture, making them ideal for clean eating plans and summer snacking.
Why This Frozen Dessert is a Must-Try
You don’t need to turn on your oven, and the prep takes less than 20 minutes. Plus, they’re freezer-friendly and portion-controlled. If you’re a fan of sweet-salty combos, peanut butter, or nostalgic flavors, this recipe hits all the right notes.
Ingredients of Frozen Peanut Butter Banana Split Cups Recipe
Main Ingredients You’ll Need
| Ingredient | Quantity | Purpose/Notes |
| Bananas (ripe) | 2-3 medium | Sliced into coins; frozen base |
| Natural peanut butter | 1/2 cup | Creamy, unsweetened preferred |
| Greek yogurt (plain) | 1/2 cup | Adds protein and creaminess |
| Honey or maple syrup | 1–2 tablespoons | Optional, for sweetness |
| Dark chocolate chips | 1/3 cup | Melted for drizzle |
| Crushed nuts (peanuts) | 1/4 cup | Optional crunch and garnish |
| Strawberries (fresh) | 1/4 cup | Diced, adds freshness |
| Crushed graham crackers | 1/4 cup | Optional, for bottom crust layer |
Healthy Swaps and Add-Ons
- Use almond or sunflower butter instead of peanut butter for an allergy-friendly option.
- Use dairy-free yogurt for vegan options.
- Add chia seeds or protein powder to the peanut butter mix for extra nutrition.
Step-by-Step Recipe Instructions
Preparing the Banana Base
- Line a muffin tin with either silicone or paper cupcake liners.
- Slice bananas into 1/4-inch coins.
- Place 2–3 banana slices at the bottom of each liner to form the base layer.
Assembling the Peanut Butter Layers
- In a small bowl, mix peanut butter, Greek yogurt, and honey/maple syrup until smooth.
- Spoon 1–2 teaspoons of the mixture over the bananas in each cup.
- Gently press to ensure the mixture fills any gaps between the banana slices.
- Top with diced strawberries and a sprinkle of crushed nuts.
Freezing and Finishing Touches
- Melt dark chocolate chips in the microwave using 20-second intervals, stirring between each burst.
- Drizzle chocolate over each cup.
- Add optional graham cracker crumbs or more fruit on top.
- Freeze for 2–3 hours until solid.
- Remove from molds and let sit at room temperature for 5 minutes before eating.
Why You’ll Love Frozen Peanut Butter Banana Split Cups Recipe
Health Benefits of Peanut Butter and Bananas
- Bananas provide potassium and natural sweetness.
- Peanut butter is rich in healthy fats and a good source of protein.
- Greek yogurt supports digestion and muscle health.
Quick, No-Bake, and Kid-Friendly
No baking. No mess. Just mix, layer, and freeze. The individual servings make them perfect for portion control and little hands.
Helpful Tips for the Best Frozen Peanut Butter Banana Split Cups Recipe
How to Keep the Texture Just Right
- Use ripe bananas, but not mushy.
- Don’t overfill the liners, each cup should be about 3/4 full.
- Freeze until completely solid before unmolding.
Storage and Freezing Tips for Best Taste
- Store in an airtight container, placing parchment paper between layers to prevent sticking.
- They’ll keep in the freezer for up to 2 weeks.
- Avoid thawing and refreezing repeatedly, as it can impact the texture.
Creative Variations to Try
Chocolate Drizzle and Nutty Toppings
- Use white or milk chocolate instead of dark.
- Swap peanuts for almonds, walnuts, or crushed pistachios.
Vegan, Keto, and Dairy-Free Options
- Use coconut yogurt instead of Greek yogurt.
- Choose sugar-free chocolate and keto-friendly peanut butter.
- Replace honey with agave or date syrup.
Serving Ideas and Occasions
Best Times to Serve These Cups
- After-school snack
- Brunch treat
- Post-workout bite
- Light summer dessert for BBQs
Pairing with Other Frozen Treats
Serve with:
- Berry smoothies
- Fruit sorbet
- Mini yogurt parfaits
Nutrition Information & Dietary Notes about Frozen Peanut Butter Banana Split Cups Recipe
Calorie and Macro Breakdown (Per Cup – Approximate)
| Nutrient | Amount |
| Calories | 120–140 kcal |
| Protein | 5–7g |
| Carbs | 10–14g |
| Fat | 6–9g |
| Fiber | 2g |
Allergy-Friendly Modifications
- Use nut-free butter for peanut allergies.
- Dairy-free yogurt for lactose intolerance.
- Gluten-free graham crackers if needed.
Conclusion
This frozen peanut butter banana split cups recipe is everything you need in a dessert: fast, healthy, customizable, and irresistibly delicious. Whether you’re eating clean, feeding your family, or just craving a sweet treat, these frozen cups will become a freezer favorite.
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FAQs About Frozen Peanut Butter Banana Split Cups Recipe
What makes frozen peanut butter banana split cups healthy?
They use natural ingredients, bananas, yogurt, and nut butter, with no refined sugar or artificial ingredients.
Can I use almond butter instead of peanut butter?
Yes! Almond, cashew, or sunflower seed butter all work well.
Do I need to use ripe bananas?
Yes, for the best flavor and sweetness, use bananas that are ripe but not mushy.
How long can I store them in the freezer?
Up to 2 weeks if kept in an airtight container.
Are these cups kid-friendly?
Definitely! They’re fun to make, easy to eat, and packed with nutrients kids need.
Can I make them in advance for parties?
Yes, prepare them the night before and keep frozen until serving time.
Frozen Peanut Butter Banana Split Cups Recipe
Frozen Peanut Butter Banana Split Cups Recipe – A healthy no-bake dessert made with bananas, peanut butter & yogurt, perfect for summer snacking.
- Prep Time: 20 minutes
- Freeze Time: 2–3 hours
- Total Time: 3 hours 20 minutes
- Yield: 12 cups 1x
- Category: Dessert
- Cuisine: American
Ingredients
2–3 ripe bananas, sliced
1/2 cup natural peanut butter
1/2 cup plain Greek yogurt
1–2 tablespoons honey or maple syrup (optional)
1/3 cup dark chocolate chips (for melting)
1/4 cup crushed nuts (peanuts, almonds, or mixed)
1/4 cup diced strawberries
1/4 cup crushed graham crackers (optional)
Silicone or paper cupcake liners
Instructions
Prepare your molds: Line a muffin tin with 12 silicone or paper cupcake liners.
Layer the base: Add 2–3 banana slices to the bottom of each liner.
Mix the filling: In a small bowl, combine peanut butter, Greek yogurt, and honey or maple syrup. Stir until smooth.
Spoon it on: Add 1–2 teaspoons of the peanut butter mix over the banana slices in each cup.
Add toppings: Sprinkle diced strawberries and crushed nuts on top.
Chocolate drizzle: Melt the dark chocolate chips and drizzle over each cup.
Optional crunch: Sprinkle crushed graham crackers for extra texture.
Freeze: Place the tray in the freezer and freeze for 2–3 hours until solid.
Serve: Let sit at room temp for 5 minutes before serving for best texture.
Notes
Use ripe bananas (not overly soft) for best texture.
Store in an airtight container for up to 2 weeks.
Make it vegan by using coconut yogurt and agave syrup.
Nutrition
- Calories: 130 kcal
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
