Peanut Butter Banana Cups

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
  1. Line a cupcake tin with bun cases or place a silicone bun tray on a baking tray.
  2. Blitz the oats in a food processor until a breadcrumb texture is formed and place into a large mixing bowl.
  3. Roughly chop the banana skins and blitz with the water in a food processor until smooth. Add to the oats.
  4. 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.
  5. Roll the filling mix into 10 discs as the filling in your peanut butter cups. You will need 2 tablespoonfuls for the cups filling.
  6. 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.
  7. 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.
  8. Place in the fridge to set for at least 30 minutes.
Peanut Butter Banana Cups; Delalicious; Sinead Delahunty
Happy cooking,
Sinéad
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