I’ve kind of gone down a banana skin recipe rabbit hole! Once I’ve started to use the skins in recipes, I just can’t stop!!
Using fruit skins, is a great way to prevent food waste and you get a very tasty treat in the shape of Peanut Butter Banana Cups.
For more banana skin recipe inspiration try my Zero Waste Oat Bars.
A fresh raspberry added to the middle of these cups would be delish when they are in season!
Makes 10.
Peanut Butter Filling:
- 100g oats
- 2 banana skins, top and tailed
- 1 tbsp water
- 125g peanut butter
- 2 tbsp coconut oil
- 1 tbsp honey, maple syrup or brown sugar
- 1 tsp vanilla extract
- 1 tsp sea-salt
Topping:
- 100g dark chocolate
- 1 tbsp coconut oil
- Line a cupcake tin with bun cases or place a silicone bun tray on a baking tray.
- Blitz the oats in a food processor until a breadcrumb texture is formed and place into a large mixing bowl.
- Roughly chop the banana skins and blitz with the water in a food processor until smooth. Add to the oats.
- Melt the peanut butter, coconut oil and honey together in a small saucepan over a low heat. Pour over the oat and banana mixture with the vanilla and salt and stir to combine.
- Roll the filling mix into 10 discs as the filling in your peanut butter cups. You will need 2 tablespoonfuls for the cups filling.
- Melt the dark chocolate in a heatproof bowl over a pan of simmering water and or in the microwave. Remove from the heat and stir through the coconut oil until well combined.
- To make the cups: place 1 tablespoonful of the chocolate into the base of each bun case, place the peanut butter filling disc on top and pour 2 tablespoonfuls of chocolate on top of each disc.
- Place in the fridge to set for at least 30 minutes.
