I used to like Steph at Steph's Bite by Bite. I actually thought we could be friends if we were ever on the same side of the country but now I'm not so sure. You see, it's because of Steph that I made her delicious looking Banana Peanut Butter Cups and consequently can't stop eating them. In all fairness her post about them clearly states her own addiction to these tasty little bites but nevertheless I found myself needing to make them as well.
Brilliant thinking on my part huh?
They're delicious and perfectly sized and they have fruit in them so technically I should be eating them because I don't eat enough fruit and while we're at it peanut butter is good for you too and last I checked chocolate was good for your ticker. So the way I saw it was I owed it to myself to make these bad boys. I'm not sure if my husband shares in my rational of this especially because these treats combined all of his favorite treats. In fact, if I figured out somehow to to incorporate mint into them I'd probably send him over the metaphorical dessert edge!
I am not adding mint into them though. I draw the line at combining mint and peanut butter. If anyone wants to prove me wrong on this one feel free to take on that challenge. I'll give you some major props and shout outs here.
So back to the banana peanut butter cups. They're easy to make and so delicious and you should make them too and then thank Steph for coming up with these. Or maybe not thank her if you're sitting here eating them when you really shouldn't because you should be laying off the sweets because you're going to a wedding this weekend.
Whew. Glad I got that out.
Oh to hell with it. Enjoy your peanut butter cups. I know I am.
Banana Peanut Butter Cups
makes 24 mini cups
Prep Time: 30 minutes I Inactive Prep Time: 15 minutes
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 teaspoon coconut oil (I was out so I subbed for canola oil)
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 cup peanut butter
- 1 tablespoon powdered sugar
- 24 slices of banana
Line a mini muffin tin with paper liners and set aside.
In a microwave safe bowl melt the chocolate on HIGH for 1 minute, stirring every 10 seconds, until chocolate is melted. Stir in the coconut oil to help thin out the chocolate, add more if chocolate is too thick, you want it to be just a little runny.
Drop a tablespoon of chocolate in to the bottom of each paper cup. Using an offset spatula spread chocolate up the sides of the paper cup, and smooth out the bottom. Do this to all the cups. Place the mini baking sheet in the freezer for about 15 minutes to set.
While chocolate is freezing, mix together the peanut butter and powdered sugar, in a bowl and then place in the fridge for about 10 minutes. In a separate bowl mix together the graham cracker crumbs and melted butter, set aside.
When chocolate is set, remove from freezer. Drop 1/2 teaspoon of graham cracker crust in to the center of each cup, then top with 1/2 teaspoon of peanut butter, and a banana coin. Top each cup with another teaspoon of chocolate and spread evenly to “seal” the cup closed. Place baking sheet back in freezer for 15 minutes.
Keep chocolates in fridge, these are good for a few days, but won’t last to the end of the night because you won’t be able to stop eating them.