Chocolate Peanut Butter Banana Cups
on Sep 23, 2019, Updated Oct 23, 2025
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These chocolate peanut butter banana cups are made with just a few simple ingredients.
I adapted these from my ever-popular Vegan Chocolate Peanut Butter Cups, which if you haven’t made before, I’d suggest getting trying them, so yummy. They have a secret ingredient that makes them taste just like Reese’s Peanut Butter Cups!
This recipe is pretty similar to the original. The chocolate layer is actually exactly the same but the peanut butter filling has banana added to it for a fun and most delicious twist!
Why You’ll Love Peanut Butter Banana Cups
Number one, chocolate and peanut butter are a classic combo…and here are a few more reasons to love this simple recipe:
- Just 5 ingredients needed! (or you can use chocolate and cut that to 3)
- Vegan and gluten-free recipe.
- Maple syrup sweetened.
- Fun and easy to make.
- Perfect for Halloween or anytime for homemade treat.
If you love these, you’ll have to try these Caramel Tahini Cups and Caramel Chocolate Cups next!
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card at the bottom of the post with the full list of ingredients and measurements when you’re ready to make the salad.
- Coconut oil. This can’t be substituted as it is the base of the homemade chocolate. This recipe uses a simple homemade chocolate made from the coconut oil, maple syrup and cocoa powder. If you prefer, you can omit these ingredients and use 1 cup of melted chocolate chips or dark chocolate.
- Maple syrup. Maple syrup works best as the sweetened. Any variety worked. I haven’t tried honey as a substitute and it may be too thick.
- Cocoa powder. Any cocoa powder works or you can use raw cacao powder.
- Banana. Use a perfectly ripe or slightly overripe banana.
- Peanut butter. Natural peanut butter works best or you can substitute almond butter or cashew butter. For a nut-free recipe, you can use sunflower seed butter.
Step-by-Step Instructions
Step 1: Mix the coconut oil, maple syrup and cocoa powder until smooth with no clumps.
Step 2: Add a spoonful to either 12 regular-sized muffin liners (about 1.5 tsp each) or 24 mini muffin liners (about 1 tsp each). I like silicone baking muffin cups for this as the finished cups pop out of them really easily. Place in the freezer to set.
Step 3: While the bottom of the chocolate cups are firming up in the freezer, mix up the peanut butter banana filling.
Step 4: Divide the peanut butter banana filling between the cups.
Step 5: Top each cup with the remaining chocolate. I like to sprinkle the top of each with a little flake salt, optional! Pop the tray in the freezer to set for about 20 minutes.
Once the chocolate is firm, pop the cups out of the muffin pan and enjoy!
If you try this Chocolate Peanut Butter Banana Cups or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes!
More Recipes to Try!
Chocolate Peanut Butter Banana Cups
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup cocoa powder
- 6 tbsp maple syrup
- 1/2 cup natural peanut butter or almond butter, 120 g
- 1 medium ripe banana, about 110 grams
- flaky sea salt, optional
Instructions
- Mix the coconut oil, cocoa powder and maple syrup together in a bowl until smooth with no clumps. Prepare a 12-piece muffin pan with liners.
- Add about 1 1/2 tsp of the chocolate mixture into the bottom of each liner and place in the freezer to set.
- Mash the banana in a bowl until completely smooth.
- Add in the peanut butter and mix well. If you're peanut butter is unsalted, add a pinch of salt.
- Pull the muffin liners out of the freezer and divide the peanut butter banana mixture by spoonfuls into each cup. Use your fingers or a spoon to press it down so it’s somewhat flat.
- Cover each muffin cup with the remaining chocolate mixture. Sprinkle each cup with a little flaky sea salt, if desired. Place back in the freezer for at least 20 minutes or until completely hardened.
- Once they're hardened, they're ready to enjoy! Store them in the freezer in an airtight container for up to 2 months.
Notes
Nutrition
This recipe was originally published February 3, 2015. It was updated with new photos and improved instructions September 2019.
Looks delicious and much healthier than Reese’s!
SO good! <3