Peanut Butter Cup Frozen Bananas 

I love chocolate and peanut butter together and peanut butter banana sandwiches are one of my all time favorites. So, these frozen bananas were pretty much guaranteed to be a hit! They are so good, and make a great snack or dessert! Here is what you need to make them:

Trader Joe’s are my new favorite vegan chocolate chips. At just $1.99 for 12 oz, they are the best bargain around and they taste great!

Please note that the Trader Joe’s chocolate chunks contain milk and are NOT vegan. While their chocolate chips ARE vegan, they do contain soy lecithin and have a warning for possible milk cross contamination. So, those with soy or dairy allergies may need to stick with the equally good, but more expensive, Enjoy Life brand.

To make the frozen bananas, start by lining a baking sheet with waxed paper. Peel four medium sized bananas and cut them in half crosswise. Holding the banana half firmly, gently insert a stick into the cut ends. (I had six ripe bananas, but 12 ounces of chocolate chips perfectly covered eight pieces, so only use four bananas and not six like in the photos below. Also, I think they would be even better with double the peanut butter! I have written the directions with both of these changes, so follow them and not the photos for the correct ingredient amounts.)

Holding the banana firmly helps to prevent cracks, but even the cracked ones hold together just fine when frozen.

I used crunchy natural peanut butter from Whole Foods, and poured the oil off the top before stirring it up. It still has an easy to spread consistency without the oil. This was at room temperature and you want it to be thin like this:

If your peanut butter is cold, let it warm up before spreading it on your bananas. Spread 1 1/2 teaspoons on the top of each banana half:

Put the pan in the freezer for an hour, then turn the bananas over and spread another 1 1/2 teaspoons of peanut butter on the other side. Freeze for another 20 minutes.

When you are ready to coat your bananas with chocolate, reserve 1/3 cup of the chocolate chips and melt the rest with the shortening in a glass bowl in your microwave on 50% power. Chop up the reserved chocolate chips into pieces the size of mini chips, and stir them into the melted chocolate until all the little bits are also melted. This tempers the chocolate and prevents the spots that you often get on homemade chocolate candy. Follow my directions on how to temper chocolate for the best results.

Remove the tray from the freezer. Hold the stick of a banana and use a spatula to spread the tempered chocolate over the banana and peanut butter.

Scrape any excess chocolate off of the banana:

Sprinkle the chocolate with the chopped peanuts immediately and then place the banana back on the lined baking sheet.

Return the tray to the freezer once all your bananas are dipped and coated with peanuts.

Enjoy!

 

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Peanut Butter Cup Frozen Bananas

These delicious frozen bananas are coated with peanut butter, chocolate, and chopped peanuts! 

Course Dessert, Snack
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 Servings
Calories 430 kcal
Author Deborah Mesdag

Ingredients

  • 4 Medium Bananas
  • 130 g (1/2 c) Crunchy Natural Peanut Butter
  • 12 oz Vegan Chocolate Chips
  • 12 g (1 TBS) Organic Shortening
  • 60 g (1/2 c) Chopped Roasted Peanuts

Instructions

  1. Line a baking sheet with waxed paper. Peel four medium sized bananas and cut them in half crosswise. Holding the banana half firmly, gently insert a stick into the cut ends. Holding the banana firmly helps to prevent cracks, but even the cracked ones hold together just fine when frozen.

  2. If your peanut butter is cold, let it warm up before spreading it on your bananas. Spread 1 1/2 teaspoons on the top of each banana half.

  3. Put the pan in the freezer for an hour, then turn the bananas over and spread another 1 1/2 teaspoons of peanut butter on the other side. Freeze for another 20 minutes.

  4. When you are ready to coat your bananas with chocolate, reserve 1/3 cup of the chocolate chips and melt the rest with the shortening in a glass bowl in your microwave on 50% power. Chop up the reserved chocolate chips into pieces the size of mini chips, and stir them into the melted chocolate until all the little bits are also melted. This tempers the chocolate and prevents the spots that you often get on homemade chocolate candy. Follow my directions on how to temper chocolate for the best results.
  5. Remove the tray with the bananas from the freezer. Hold the stick of a banana and use a spatula to spread the tempered chocolate over the banana and peanut butter. Scrape any excess chocolate off of the banana, then immediately sprinkle the chocolate with a TBS of the chopped peanuts and place the banana back on the lined baking sheet.

  6. Return the tray to the freezer once all your bananas are dipped and coated with peanuts.

Recipe Notes

If you aren't as big a peanut butter fan as I am, you can use half as much (1/4 c) and only spread it on the tops of the banana halves. This will save 50 calories per serving.

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