Frozen Banana Peanut Butter Bites

Frozen banana peanut butter bites combine banana slices, a thin peanut butter layer, chopped peanuts, and dark chocolate. They are assembled in a mini muffin pan so each portion keeps its shape while freezing. This recipe makes 12 bites and uses measured toppings rather than open-ended drizzles.

Ingredients

• 2 medium bananas, firm-ripe rather than very soft
• 1/4 cup smooth peanut butter
• 1 tablespoon pure maple syrup
• 1/4 teaspoon vanilla extract
• 1/3 cup dark chocolate chips
• 1 teaspoon refined coconut oil
• 2 tablespoons roasted unsalted peanuts, finely chopped
• 1/8 teaspoon flaky salt, optional

Equipment

• Standard 12-well mini muffin pan
• 12 paper mini muffin liners
• Two microwave-safe bowls and a small spoon

Instructions

1. Line all 12 wells of the mini muffin pan with paper liners.
2. Peel the bananas and cut them crosswise into 24 slices, each about 1/4 inch thick. Place one slice in the bottom of each liner.
3. Stir the peanut butter, maple syrup, and vanilla in a small bowl until smooth. Divide the mixture among the liners, using about 1 teaspoon on each banana slice.
4. Place a second banana slice over each peanut butter layer and press gently.
5. Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat for 20 seconds, stir, then continue in 10-second intervals, stirring after each, until smooth. Do not overheat.
6. Spoon the melted chocolate evenly over the 12 bites. Sprinkle with the chopped peanuts and optional flaky salt.
7. Freeze the pan on a level shelf for at least 2 hours, until the centers are firm.
8. Lift the bites from the pan and transfer them to a covered freezer-safe container.

Preparation Notes

Firm-ripe bananas are easier to slice evenly and hold their shape after thawing. Very soft bananas can become slippery and may squeeze out of the liners. Count 24 slices before assembly so every bite has a top and bottom.

Microwave power varies, so use short intervals and stir frequently. Residual heat continues melting the chips after the bowl leaves the microwave. The bowl may become hot; handle it with a dry towel.

Substitutions and Allergens

Almond butter can replace peanut butter in the same amount, and chopped almonds can replace peanuts. This does not make the recipe safe for everyone with a peanut allergy because cross-contact and other tree-nut allergies remain possible. Sunflower-seed butter is another variation, but its consistency and flavor differ.

Check every packaged ingredient label when serving someone with an allergy. Shared utensils, bowls, and work surfaces can also create cross-contact.

Storage and Serving

Keep the bites frozen in a covered container. For a softer texture, place only the portion being served in the refrigerator for 10 to 15 minutes. Do not repeatedly thaw and refreeze the whole batch. Discard portions left at room temperature for more than two hours.

WW Note

No points or nutrition value is stated. Chocolate, peanut butter, syrup, and portion size vary; use exact labels and the 12-bite yield in the current official recipe builder.

Record each product carefully before discarding its package.