Sticky Sesame Cauliflower (Gluten-Free & Vegan)
Crispy cauliflower in a glossy sesame glaze. Gluten-free, vegan, and perfect for quick weeknight din...
80
total time
6
servings
80 kcal
calories
Introduction
PB Banana Cups are a fast, flavorful way to satisfy a chocolate craving without turning on the oven. This no-bake treat stays true to plant-based eating with a creamy peanut butter center wrapped in a glossy, dairy-free chocolate shell. The combination of ripe banana, smooth peanut butter, and a rich chocolate coating delivers a satisfying contrast of textures: soft, fruity banana, creamy filling, and a crisp snap from the chocolate as you bite through. Because the recipe is gluten-free and vegan, it suits a broad range of diets, from families with allergy considerations to vegans seeking a lighter dessert option. It’s also friendly to meal prep routines: mix ingredients, assemble, and chill. The bananas provide natural sweetness and moisture, so you won’t miss dairy or refined sugars when you use a touch of maple syrup or a high-quality dark chocolate with a gentle sweetness. This guide not only shares a reliable recipe but also offers swaps, storage tips, and ideas to tailor the cups to your taste. Whether you need a quick after-school snack, a party finger food, or a charming lunchbox treat,PB Banana Cups are approachable, kid-friendly, and deliciously indulgent without the guilt. Read on to learn how to make perfect no-bake cups every time and how to customize them for various occasions.
Gathering Ingredients
The heart of PB Banana Cups is simple, pantry-friendly produce that stays reliably vegan and gluten-free. You’ll need 3 ripe bananas, which bring natural sweetness and moisture without added sugar. Choose bananas with yellow skins and a few brown specks for extra flavor and ease of slicing. For the creamy center, you’ll use 1/2 cup of natural peanut butter—preferably smooth and unsweetened so the filling isn’t too gritty or salty. If you prefer almond or cashew butter, you can swap it in with excellent results, though peanut butter remains the classic pairing for this recipe. To achieve a glossy chocolate shell, melt 1 cup of dairy-free dark chocolate chips or chopped dark chocolate (70% or higher). A teaspoon of coconut oil helps the chocolate melt smoothly and set with a shiny finish while enhancing snap. If you like a touch of sweetness, whisk in 2–3 tablespoons of maple syrup or agave into the peanut butter before filling the cups. Optional toppings such as chopped peanuts, shredded coconut, cacao nibs, or a pinch of sea salt can elevate texture and flavor. For equipment, line a baking sheet with parchment paper or use silicone mini cups, plus a small spoon or piping bag for precise filling. This section’s goal is to assemble a flexible, vegan-friendly shopping list that keeps you stress-free at the grocery store and in the kitchen, ensuring you have all you need before you begin assembling your no-bake cups.
Why this recipe works
This recipe works so well because it leverages a few simple, harmonious elements that come together in a way that feels indulgent but remains wholesome. First, the banana serves as a natural, gentle-sweet base that adds moisture and a subtle fruity note, reducing the need for extra sugar. Second, the peanut butter provides creaminess and protein, which helps balance the sweetness and gives a satisfying mouthfeel. Third, the dairy-free chocolate coating creates a glossy finish with a satisfying snap once set, yet it remains smooth and easily biteable. The no-bake approach is not only convenient but also forgiving: you can assemble in minutes and let refrigeration do the rest, ensuring the layers meld together without the risk of overcooking. The coconut oil in the chocolate helps the coating set smoothly and prevents the chocolate from becoming dull or chalky. Substituting with almond butter or adding a pinch of flaky sea salt can alter the balance without breaking the overall structure. This recipe is versatile enough to accommodate dietary needs—gluten-free when using GF chocolate—and it adapts well to various flavor twists, such as adding a touch of vanilla, cinnamon, or even a sprinkle of chili for a playful kick. In short, the cups work because every component supports the others, producing a dessert that tastes decadent, yet remains clean, plant-based, and easy to customize.
No-Bake Assembly
Assembling the cups is the heart of the process, and there are a few reliable methods that consistently yield tidy, delicious results. Start by lining a tray with parchment paper or prepare a dozen mini silicone cups for easier removal. Slice the bananas into rounds about 1/2 inch thick or cut them in half lengthwise to form a shallow pocket. If you prefer, you can carve a small indentation into each banana half to create a natural cup for the peanut butter. Spoon or pipe a generous dollop of peanut butter (you can whisk in maple syrup beforehand if you like a touch more sweetness) into each banana pocket. Transfer the peanut butter-filled banana cups to the prepared tray and chill briefly, about 10–15 minutes, to firm up the filling so it won’t slide when coated. Meanwhile, melt the dairy-free chocolate with the coconut oil using gentle heat—either a microwave in short bursts or a double boiler—until glossy and smooth. Dip each banana cup into the chocolate or drizzle the melted chocolate over the filled centers, making sure to cover the top and sides for a clean, sandwich-like appearance. Return coated cups to the parchment-lined tray and refrigerate for 15–20 minutes until the chocolate shell is set and glossy. The result is a neat, bite-sized treat with clean edges and a satisfying contrast between the soft banana, creamy peanut butter, and crisp chocolate shell.
Chilling & Setting
Chilling is the final set that gives these cups their structure and snap. After coating, place the tray in the refrigerator for 20–30 minutes to let the chocolate firm up and the peanut butter center settle into a cohesive unit with the banana base. If you’re short on fridge space, you can speed things up by freezing for 10–15 minutes, but be mindful of texture’s sensitivity to temperature changes—banana can become firmer and slightly crisper when exposed to freezer conditions for too long. Once set, transfer the cups to an airtight container. They will stay fresh for 3–4 days in the fridge, maintaining their shape and flavor. For longer storage, freeze individual cups for up to 2 weeks; wrap them in parchment or place them in a freezer-safe bag, and allow them to thaw for a few minutes at room temperature before serving. If you’re preparing these for a gathering, you can arrange the cups on a platter and chill them until service. The key to success here is giving each layer enough time to set before you handle or stack the cups, ensuring the chocolate coat remains glossy and the filling doesn’t smear. This step makes a big difference in the final texture and presentation of your dessert.
Variations & Tips
This is a flexible recipe that welcomes a range of flavor twists and adaptions. If you want a nuttier bite, substitute almond butter or pecan butter for a different profile, or mix in 1–2 tablespoons of crushed nuts into the peanut butter filling for extra texture. For a more pronounced chocolate experience, drizzle white chocolate over the finished cups or sprinkle cacao nibs on top before the chocolate shell hardens. You can adjust sweetness by using darker chocolate or reducing the maple syrup, which keeps the cups rich without being cloying. For a minty note, add a few drops of peppermint extract to the chocolate and finish with finely chopped mint leaves. If you’re avoiding coconut oil or want to keep the coating purely chocolate, skip the oil—though the shell may set a bit differently. For an extra punch of flavor, sprinkle a tiny pinch of sea salt on top of the chocolate while it’s still soft for an alluring sweet-salty contrast. Finally, you can vary the banana thickness or use mini strawberry slices for a fruity variation, though the classic combination of banana, peanut butter, and dark chocolate remains the crowd-pleaser. This section helps you tailor the recipe to your pantry and taste preferences, turning a simple snack into a personalized treat.
Serving & Storage
Present PB Banana Cups on a clean platter or in mini paper liners for easy sharing. They look elegant on a simple dessert tray and pair nicely with coffee, tea, or a dairy-free milk beverage. For a party-friendly option, assemble a dozen cups and keep them chilled until time to serve, then plate them with a light dusting of cocoa powder or a few crushed nuts for added texture. If you’re taking these cups to a gathering or lunchbox-friendly event, transport them in a shallow container to prevent shifting. In terms of storage, refrigerate the cups in an airtight container for up to 3–4 days; the chocolate coating helps preserve the filling and keeps the texture stable. For longer-term storage, freeze the cups individually on a sheet pan, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 weeks, and you can thaw them briefly at room temperature for a soft, dessert-ready bite. This approach makes it easy to have a sweet treat ready at a moment’s notice—no bake, vegan, gluten-free, and wonderfully versatile for various celebrations and everyday snacking alike. A visually appealing, tasty bite is guaranteed when you present them with a confident finish on a chilled tray.
Nutrition Info, FAQs & Allergens
PB Banana Cups are built around whole, plant-based ingredients, offering a lighter yet satisfying dessert option. Per cup, you can expect a balance of carbohydrates from the banana, healthy fats from peanut butter and coconut oil, and a modest amount of protein from the nut butter. While exact numbers vary with ingredient brands, a typical cup provides roughly 100–150 calories, 6–9 grams of fat, 3–5 grams of protein, and about 12–16 grams of carbohydrates from the banana and chocolate. This makes them a sensible snack or post-workout bite for many people following vegan or gluten-free diets. Common questions include: Is this gluten-free? Yes, as long as you use certified GF chocolate and check that any add-ins (like toppings) are gluten-free. Are they dairy-free? Yes, the recipe uses dairy-free chocolate and coconut oil, aligning with a vegan diet. Can I make them ahead? Absolutely—these cups hold up well in the fridge for several days and can be frozen for longer storage. If you have nut allergies, swap peanut butter for sunflower seed butter or another seed-based spread, though flavor and texture will differ. This section is designed to respond to practical concerns, enabling you to plan, stock, and adapt the recipe to your kitchen realities.
Troubleshooting & Common Mistakes
Even the best cooks hit a snag now and then. If your banana cups are slipping apart or the peanut butter leaks, chill the banana cups a bit longer before dipping into chocolate or freeze briefly after filling to help set the center. If the chocolate shell looks dull or cracks when you bite, ensure the chocolate is melted with a touch of coconut oil and that you don’t overheat it; low heat and steady stirring yield a glossy finish. Too soft a filling can be fixed by giving the peanut butter a quick whisk to loosen it, then chilling for 10–15 minutes before filling. If the cups aren’t sweet enough for your taste, add a small amount of maple syrup or a pinch of salt to the peanut butter filling to balance flavors. If you want a thicker shell, you can dip the cups twice, allowing the first layer to set before applying a second coat. Finally, if the banana browns during prep, squeeze a little citrus juice (lemon or orange) on the slice to slow browning, or work quickly to minimize time between slicing and filling. These tips help you avoid common missteps and ensure consistently delicious PB Banana Cups every time you make them. This closing section wraps up practical fixes and ensures you walk away confident in your ability to troubleshoot and enjoy your no-bake, vegan, gluten-free treat.
PB Banana Cups – No-Bake, Vegan & GF
Whip up no-bake PB Banana Cups that are vegan, gluten-free, and dairy-free. Quick, delicious bites using bananas, peanut butter, and dark chocolate.
total time
80
servings
6
calories
80 kcal
ingredients
- 1/2 cup gluten-free rolled oats 🥣
- 2 Tbsp creamy natural peanut butter 🥜
- 1 ripe banana 🍌
- 1 Tbsp maple syrup 🍁
- 1 Tbsp coconut oil 🥥
- 1/3 cup dairy-free dark chocolate chips 🍫
- Pinch of salt 🧂
- Optional: 1/2 tsp vanilla extract 🌿
instructions
- Line a mini muffin tin with silicone cups or parchment paper.
- In a small bowl, whisk together the oats and a pinch of salt; set aside.
- Gently melt the peanut butter, coconut oil, and maple syrup until smooth.
- Stir the melted mixture into the oats to form a cohesive base.
- Divide the base evenly into the muffin cups and press firmly to form a base layer.
- Mash the banana and mix with the remaining peanut butter to make a creamy banana-peanut layer; spoon on top of the base.
- Melt the chocolate chips and drizzle or spread over the banana layer; chill until set, about 30–60 minutes.
- Serve chilled and enjoy!
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