Peanut Butter Banana Cups
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.
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.
