There’s something truly comforting about combining peanut butter and banana, and these Peanut Butter Banana Cookie Dough Fudge Cups take that classic pairing to a whole new level. Creamy, rich, and perfectly sweetened, they make an irresistible treat that you won’t want to resist. After testing this recipe multiple times, I can assure you that each bite is as delightful as the last!

Why Make This Recipe

Decadent Flavor: The creamy peanut butter mixes beautifully with banana, creating a symphony of taste that’s loved by both kids and adults.
Nutritious Ingredients: With natural nut butter and bananas, you’re getting nutrients like protein and potassium without the guilt.
Perfect for Meal Prep: These fudge cups freeze beautifully, making them an excellent make-ahead treat for busy days.
Customizable: You can easily add your favorite mix-ins, whether it’s chocolate chips, nuts, or even a sprinkle of sea salt on top.
Personally, I love having these fudge cups on hand for a quick pick-me-up during my busy afternoons—they’re a sweet reminder to indulge mindfully.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 0 minutes (No baking required)
Total Time: 15 minutes (plus freezing time)
Servings: 12 fudge cups
Difficulty Level: Easy
Cooking Method: No-bake, mixing and freezing.

My Experience Making This Recipe

I’ll admit, my first batch didn’t set quite right, and I learned the importance of using the right peanut butter—creamy is best! Once I adjusted my ingredient ratios and used natural peanut butter, the fudge cups turned out perfectly. Experimenting with various toppings also became a fun part of the process!

How to Make Peanut Butter Banana Cookie Dough Fudge Cups

Making these fudge cups is as simple as mixing the ingredients and letting them chill. Start by combining mashed bananas, creamy peanut butter, and a touch of maple syrup or honey for sweetness. Then fold in some gluten-free oat flour for that cookie dough texture. After layering the mixture into cupcake liners, simply freeze! Expect a creamy texture that melts in your mouth after freezing and a flavor that satisfies your sweet cravings.

Expert Tips for Success

Ingredient Quality: Use high-quality, natural peanut butter for the best flavor and consistency. It makes a significant difference!
Bananas: The riper your bananas, the sweeter your fudge will be. Look for those with plenty of brown spots.
Mixing Techniques: When blending, ensure the banana is well-mashed to prevent lumps in your fudge. A fork works great, but a food processor will give you a super smooth consistency.
Freezing: Place them in a single layer in the freezer for the first hour to help them set better before stacking them.
Muffin Tins: Use silicone muffin tins for easier removal after freezing.

How to Serve Peanut Butter Banana Cookie Dough Fudge Cups

These fudge cups are delightful on their own but can also be served in various ways:

Pair them with fresh fruit, like apple slices or strawberries, for a balanced treat.
Drizzle some melted chocolate or a sprinkle of chopped nuts on top before serving for added flair.
For a fun dessert display, arrange them on a platter with mini spoons for guests to enjoy at parties or gatherings.

Storage and Reheating Guide

Store the fudge cups in an airtight container in the freezer for up to three months. To maintain their quality, layer parchment paper between each cup. There’s no need to reheat; they’re delicious straight from the freezer! However, if you prefer them a little softer, allow them to sit out for about 10 minutes before indulging.

Recipe Variations

Gluten-Free: Use gluten-free oats ground into flour for a totally gluten-free version.
Dairy-Free: Substitute maple syrup with agave nectar or coconut syrup for a vegan-friendly option.
Flavor Twist: Consider adding cocoa powder to the mixture for a chocolate version, or mix in dark chocolate chips for an extra treat.
Nut-Free: Swap peanut butter for sunflower seed butter to make this nut-free while retaining the creamy texture.

Nutritional Highlights

Good Source of Protein: The peanut butter provides healthy fats and protein, perfect for energy.
Natural Sweetness: Bananas contribute natural sugars, reducing the need for added sweeteners.
Quick Snack: These fudge cups are perfect for a balanced snack without heavy processing, making them a healthier alternative to store-bought treats.

Troubleshooting Common Issues

Not Setting: If your fudge cups seem too soft, try adding more oat flour or freeze them for a longer time.
Separation: If the mixture separates, ensure you mix thoroughly and try chilling the mixture slightly before layering into liners.
Sticking to Molds: If they’re hard to remove from the molds, run warm water over the outside of the molds for a few seconds before gently popping them out.

Frequently Asked Questions

Can I use almond butter instead of peanut butter?
Yes! Almond butter can be used, but keep in mind that it may alter the taste slightly.
How long do these fudge cups last in the freezer?
Well-stored in an airtight container, they can last for up to three months.
Can I reduce the sweetness?
Absolutely! You can cut back on the maple syrup or honey based on your preference for sweetness.
What if I don’t have oat flour?
You can make your own by blending rolled oats in a blender until fine or replace it with almond flour or coconut flour, keeping in mind that it may alter the texture.

Peanut Butter Banana Cookie Dough Fudge Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: jurgentukur
Total Time: 15 minutes (plus freezing time)
Yield: 12 fudge cups
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Comforting fudge cups combining peanut butter and banana for a rich, sweet treat that’s easy to prepare and perfect for meal prep.

Ingredients

2 ripe bananas, mashed
1 cup creamy natural peanut butter
1/4 cup maple syrup or honey
1 cup gluten-free oat flour
Optional: chocolate chips, nuts, or sea salt for topping

Cook Mode Prevent your screen from going dark

Instructions

Combine mashed bananas, peanut butter, and maple syrup in a bowl.
Fold in the oat flour until well mixed.
Layer the mixture into silicone muffin tins lined with cupcake liners.
Freeze for at least 1 hour until set.
Store in an airtight container in the freezer for up to three months.

Notes

For softer fudge cups, let them sit at room temperature for about 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake, Mixing and Freezing
Cuisine: American