Ingredients
Method
Turn cooking mode on
Step 1
Peel the bananas and cut them into slices.
Step 2
Place one banana slice into each mini cupcake liner. If using regular size liners, place two to three banana slices in each.
Step 3
Top each banana slice with a dollop of peanut butter. Use enough to cover the top of the banana slice but not too much that it overflows.
Step 4
Place in the freezer for 30 minutes.
Step 5
In a small saucepan, melt the chocolate chips and coconut oil over low heat, stirring constantly until smooth.
Step 6
Remove from heat and allow the melted chocolate to cool slightly.
Step 7
Pour melted chocolate over peanut butter layer.
Step 8
Freeze for 1-2 hours, or until the peanut butter is firm and the banana slices are frozen.
Step 9
Remove from the freezer and enjoy immediately. Store any leftovers in an airtight container in the freezer.
For
12
M
I
1-2
Ripe bananas
Creamy peanut butter
2/3
cup
Dark chocolate chips
2
tbsp
Coconut oil
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Ingredients
Method
Turn cooking mode on
Step 1
Peel the bananas and cut them into slices.
Step 2
Place one banana slice into each mini cupcake liner. If using regular size liners, place two to three banana slices in each.
Step 3
Top each banana slice with a dollop of peanut butter. Use enough to cover the top of the banana slice but not too much that it overflows.
Step 4
Place in the freezer for 30 minutes.
Step 5
In a small saucepan, melt the chocolate chips and coconut oil over low heat, stirring constantly until smooth.
Step 6
Remove from heat and allow the melted chocolate to cool slightly.
Step 7
Pour melted chocolate over peanut butter layer.
Step 8
Freeze for 1-2 hours, or until the peanut butter is firm and the banana slices are frozen.
Step 9
Remove from the freezer and enjoy immediately. Store any leftovers in an airtight container in the freezer.
For
12
M
I
1-2
Ripe bananas
Creamy peanut butter
2/3
cup
Dark chocolate chips
2
tbsp
Coconut oil
+ Add all to shopping list
Made it? Claim it.
Cancel
