Peanut Butter Banana Cups
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Peanut Butter Banana Cups
What’s the twist? Peanut Butter Banana Cups
***I no longer use xylitol. Please keep in mind xylitol is poisonous to dogs.
I added a slice of banana! Imagine, banana wrapped in peanut butter in a chocolate cup.
I’ve been trying to use less Splenda and more stevia, erythritol and xylitol.I keep reading about the amazing health benefits of stevia and xylitol.I find stevia hard to use in its liquid form.Usually stevia is combined with erythritol when used in baking.
I recently bought xylitol to make a caramel sauce (that will be another blog post).This sweetener is very expensive!For instance, Splenda costs about $12 CAD and xylitol was $11 CAD for ¼ of the quantity of Splenda.When I did a taste test of the sweetener it was incredibly sweet in comparison to Splenda.I don’t feel you can swap it for Splenda in a 1:1 ratio.
Here are some facts on Xylitol taken from www.xylitol.org
·It has 40% fewer calories and 75% fewer carbohydrates than regular sugar
·Slowly absorbed and metabolized, resulting in few changes in insulin
·Won’t break down with heat like some other sweeteners
·A medical study showed that it prevented about 40% of ear infections
·Xylitol also prevents bacteria from sticking to the teeth
·WARNING – it can be deadly to dogs and should not be fed to any pets
Normally I would make my reese’s peanut butter cups with Splenda but I wanted to try xylitol.I have used stevia before but I found it tasted bitter.
Low Carb Reese’s Peanut Butter Cups with a Twist
Ingredients for this recipe
- melted extra virgin coconut oil
- slices of banana
- natural peanut butter
- xylitol (or Splenda) – *These will taste like dark chocolate.If you prefer a sweeter taste add more sweetener.
- unsweetened cocoa
How to make this recipe
You will need either a reese’s peanut butter cup mold (found on the last page of the kitchen section of my store) or a muffin tin (with baking cups).
Put a sliced banana in each cup.
Spoon a little peanut butter over the sliced banana.
Melt the coconut oil.
Mix unsweetened cocoa, xylitol and coconut oil.Note the Xylitol will not dissolve.
Spoon the mixture over the banana and peanut butter.
Put the chocolate in the freezer.
It is ready when the chocolate is completely frozen – about 15-20 minutes.
Keep stored in the freezer.
More Gluten Free Cookie Recipes
- Almond Flour Macadamia Nut Cookies
- Almond Flour Thumbprint Cookies
- Paleo Almond Butter Cookies
- Coconut Flour Chocolate Chip Banana Cookies
- Double Chocolate Chip Coconut Flour Cookies
- Chocolate Coconut Cookies
- Keto Peanut Butter Cookies
- Keto Brownie Cookies
- Cinnamon Heart Paleo Cookies
- Pumpkin Meringue Cookies
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Peanut Butter Banana Cups Recipe
Peanut Butter Banana Cups
Ingredients
- • 1 cup of melted extra virgin coconut oil
- • 8 thin slices of banana (about a 1/8 of a cup)
- • About 2 ½ tbsp of natural peanut butter
- • 2 tsp of xylitol (or 1 tbsp of Splenda) - *These will taste like dark chocolate.If you prefer a sweeter taste add more sweetener.
- • 2 tbsp of unsweetened cocoa
Instructions
You will need either a reese’s peanut butter cup mold (found on the last page of the kitchen section of my store) or a muffin tin (with baking cups).
Put a sliced banana in each cup.
Spoon a little peanut butter over the sliced banana.
Melt the coconut oil.
Mix unsweetened cocoa, xylitol and coconut oil.Note the Xylitol will not dissolve.
Spoon the mixture over the banana and. peanut butter.
It is ready when the chocolate is completely frozen – about 15-20 minutes.
Keep stored in the freezer.
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
Wonderful wonderful wonderful!!! Though I would probably use dark chocolate (70% Lindt = best!) these are such a healthy twist on the overly sweet candy!
Loving your blog and wading through it 😀
Cheers
Choc Chip Uru
Latest: Guest Post Teaser
I was just looking at your blog the other day. That blueberry two tone cheesecake looks awesome! I love the pics for the cheesecake too!
Hello, Your website looks delicious. I am going to try the Berry “Cookie” Danishes tonight. Your peanut butter cup recipe looks yummy too, but I was wondering if you could tell me what you use for your original recipe. My son is Epipen allergic to bananas. We have recently started eating low carb in our family and my children are being troopers about it and have had to try some flops. I think peanut butter cups would make their day. Thanks in advance. I am going to subscribe by e-mail and look forward to more recipes. Kathy (O:
Hi Kathy!
Just double the amount of natural sugar-free peanut butter. If your kids don't like the taste of coconut oil try using 70-90% cocoa chocolate.
Thanks! I will definitely try this! Kathy
Thanks for listing the nutritional info!
Whitvia, you are welcome!