Peanut Butter Banana Protein Cups

Peanut Butter Banana Protein Cups

Originally, I was going to call these Peanut Butter Cupcicles because I keep them in the freezer. And why not? They are still relatively soft (i.e. you won't break a tooth biting into one right out of the freezer). But then I settled on just calling them what they are: Peanut Butter Banana Cups. But whatever you call them, they're still delicious!

This recipe started out as a protein bar recipe. But it ended up being too soft for a protein bar. However,  just when the recipe was about to get put in the round file (the trash can, for those of you scoring at home), my girlfriend said that I had to keep the recipe because she loved the taste and the texture. And then she said something that didn't surprise me in the least, "You know, these would be a lot better with chocolate." So I added chocolate. And then she said, "Wow! These taste just like a peanut butter cup."

That got me thinking, "Peanut butter cup? I've never made peanut butter protein cups before. What a great idea for a website recipe." And without further delay, here is the recipe.

Batter Cooked

Ingredients

• 2tbsp Creamy Peanut Butter
• 20g Honey
• 1oz Planters Honey Roasted Peanuts (ground)
• 1oz Creme de Bananas Liquor
• 55g Softened Banana
• 0.5tsp Cinnamon
• 40g Oat Flour
• 3.5scoops ON Gold Standard Whey (Vanilla Ice Cream)
• 0.5cup Water
• 220g Dark Chocolate

Ghetto Baine-Marie

 

 Directions 

1. Preheat the oven to 210-degrees F
2. Mix the ground peanuts, cinnamon, oat flour, and whey in a bowl until well integrated.
3. Add the remaining ingredients and blend until a gooey batter is formed.
4. Pour the batter into a prepared (non-stick) baking pan and cook for 50-60min.
5. While the mixture is cooking, put cupcake liners in a muffin pan (I used metal ones for ease of removal later).
6. After you remove the mixture from the oven, heat the chocolate in a baine-marie.
7. Cut the cooked batter in even 17g circles.
8. Drizzle about 3g of chocolate into each cupcake liner and immediately place the batter circles on top, squishing some of the chocolate up.
9. Freeze for about 15min (until cold).
10. Drizzle about 10g of chocolate per cup filling in the remaining space.
11. Freeze for another 15-30min.
12. Enjoy!

Nutrition Info

Cups in the Pan

Servings: About 22

Serving Size: 1 PB Banana Protein Cup

Calories: 99

Protein: 5g

Carbohydrates: 10g Fiber: 1g

Fat: 5g

Sodium: 32mg

**Note: I realize this recipe kind of treads the line between healthy and not so healthy. But it does have more protein than your traditional PB cup. And it was so delicious that I just couldn't resist sharing!

Posted by Clayton Long