The Banana Split, a quintessential American dessert invented over a century ago, is traditionally a row of scoops of ice cream served with a banana sliced in half. Our recipe today takes inspiration from this beloved treat but introduces a healthier and more convenient version. Each bite is a perfect balance of flavors and textures, making it a favorite in households around the world.
Ingredients
Scale
1 cup creamy peanut butter
1/2 cup Greek yogurt (substitute with plant-based yogurt for a dairy-free option)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
2 ripe bananas, sliced
1 cup chocolate chips, melted
1/4 cup chopped peanuts
Fresh strawberries, halved
Extra chocolate chips and chopped peanuts for garnish
Instructions
Prepare the Chocolate Shells:
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Spoon melted chocolate into silicone muffin cups, using a spoon to coat the sides evenly. Place in the freezer for 10 minutes to harden.
Make the Peanut Butter Filling:
In a mixing bowl, combine peanut butter, Greek yogurt, honey or maple syrup, and vanilla extract. Mix until smooth and creamy.
Assemble the Cups:
Remove chocolate shells from the freezer.
Spoon the peanut butter mixture into the chocolate cups, filling them almost to the top.
Place a banana slice on top of each cup, followed by a strawberry half.
Sprinkle with chopped peanuts and extra chocolate chips.
Freeze:
Place the assembled cups in the freezer for at least 2 hours, or until completely set.
Serve:
Once set, remove the cups from the silicone molds.
Garnish with additional chopped peanuts and chocolate chips if desired.
Serve immediately and enjoy these delightful frozen treats!
Notes
Customize the toppings with your favorite fruits and nuts to add a personal touch to each cup.
Ensure the chocolate is completely melted and smooth for a sleek finish on your chocolate shells.
