These chocolate peanut butter banana bites are a simple frozen treat with only three ingredients. Dark chocolate, peanut butter, and banana slices layered in mini muffin cups and frozen until set.
The combo of chocolate and peanut butter with banana is classic for a reason. These come together in about 10 minutes, then freeze for a few hours. Keep them in the freezer for whenever you want something sweet.
Great for kids or anyone who loves the chocolate-peanut butter-banana combination. Plus, they’re easy to make naturally gluten-free and even dairy-free!
Why You’ll Love this Recipe
Make sure you check out these other gluten-free no-bake recipes: Gluten-Free Pretzel Bark / Puppy Chow Bars / Gluten-Free Rice Krispies Treats
Ingredients
Ingredient Notes
- Dark Chocolate – Use dark chocolate. Milk chocolate works too if you prefer sweeter. Check the label to make sure it’s gluten-free. Lindt chocolate adds barley malt, making it not gluten-free.
- Peanut Butter – Any creamy peanut butter works. Natural or regular. I use Skippy.
- Banana – You’ll need one ripe (but firm) banana, sliced into 12 rounds. Make sure it’s not overly ripe, like you would use for my gluten-free banana bread. It should be deep yellow with just a few spots.
TIP
Line your mini muffin tin with paper cups before you start. This makes it easy to pop the bites out once they’re frozen. Without the liners, they’ll stick to the tin.
Storage instructions
Store these in an airtight container in the freezer. They’ll keep for several weeks, though they usually get eaten pretty quickly.
Eat them straight from the freezer, or let them sit at room temperature for a minute or two if you want them softer and easier to bite into.
More gluten-free chocolate and candy to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Chocolate Peanut Butter Banana Bites
Ingredients
- 1 ripe banana - sliced into 12 rounds
- 6 oz dark chocolate - gluten-free if needed
- 1/4 cup peanut butter - creamy
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Line a mini muffin tin with 12 paper cups.
- In a bowl, melt chocolate in the microwave in 30 second increments, stirring in between, until completely melted.
- Add a little chocolate to the bottom of each cup so that the bottom of the cup is just covered.
- Then, add a banana slice on top of the chocolate.
- Spoon a heaping 1/2 teaspoon of peanut butter on top of each banana slice.
- Cover with remaining chocolate.
- Freeze for about 3 hours until set.
- Store in an airtight container in the freezer until ready to eat.
Notes
- If you have celiac disease like me or are on a gluten-free diet for any reason, check to make sure your chocolate is gluten free. Some brands (like Lindt) add barley malt to their chocolate bars.
Nutrition
Megan, these are SO CUTE! I would have NEVER thought to put a slice of banana at the bottom of a peanut butter cup. These are genius! Can’t wait to try 🙂