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Frozen Peanut Butter Banana Split Cups Recipe

I put a classic Fit Foodie twist on the viral banana bark trend and turned it into individual cups. These Frozen Peanut Butter Banana Split Cups combine layers of crisp chocolate shell, a creamy peanut butter Greek yogurt filling, and fresh slices of banana and strawberry for a nostalgic yet lighter take on a banana split. They’re no-bake, easy to assemble, and freeze well—making them perfect for a quick treat, an after-school snack, or a make-ahead dessert for guests.

A hand with pink nail polish holds a chocolate-covered treat topped with chopped nuts and strawberry slices, with more treats and strawberries visible on a wooden tray.
A blue silicone muffin tray with twelve round molds arranged in a three-by-four grid against a light background.

Reusable

Silicone Muffin Mold

Use a flexible silicone muffin mold for easy removal of the frozen cups. Silicone is ideal for no-bake desserts and makes popping each cup out quick and simple.

Storage

Store the peanut butter banana split cups in the freezer until ready to serve. Kept frozen they maintain their shape and texture; left at room temperature they will soften and may start to lose structure. For best results, place them in an airtight container or cover the tray tightly with plastic wrap to prevent freezer odors and to keep the chocolate shell crisp.

A person holding two halves of a chocolate-covered treat with visible layers of banana, strawberries, nuts, and chocolate. Other similar treats are on a tray below.

More Frozen Desserts

  • No Bake Peanut Butter Oat Cups
  • Protein Peanut Butter Cups
  • Chocolate Strawberry Frozen Yogurt Bark
  • No Bake Peanut Butter and Jelly Quinoa Cups

Frozen Peanut Butter Banana Split Cups

These frozen peanut butter banana split cups are an easy, no-bake dessert that comes together quickly. A crisp chocolate shell, a creamy peanut butter Greek yogurt layer, and fresh banana and strawberry slices recreate the classic banana split flavors in a perfectly portioned cup.
By:
Emily Richter
Prep:
10 mins
Cook:
30 mins (includes freezing time)
Total:
40 mins
Servings:
12 cups
A hand with pink nail polish holds a chocolate-drizzled, nut-topped frozen treat with visible red fruit layers. More treats are arranged on a wooden surface in the background.

Ingredients

Magic Shell

  • 9 oz. chocolate chips, semi-sweet or dark
  • 1/4 cup coconut oil

Filling

  • 2 bananas, sliced
  • 1 cup Greek yogurt, vanilla or plain
  • 2 tbsp honey
  • 1/3 cup peanut butter
  • 1 cup strawberries, sliced

Optional Toppings

  • melted chocolate for drizzling
  • crushed peanuts for sprinkling

Instructions

  1. Line a muffin tin with paper liners and set aside.
  2. Melt the chocolate chips with the coconut oil until smooth, either in short bursts in the microwave or using a double boiler, stirring frequently.
  3. Spoon about 1 tablespoon of the melted chocolate into each muffin liner.
  4. Hold the muffin tin at a slight angle and rotate it gently so the melted chocolate coats the sides of each liner, rising up the sides to form a shell about halfway up.
  5. Freeze the tin for 2 minutes to set the first layer.
  6. Add another 1/2 tablespoon of melted chocolate to each liner, tilt and rotate again to reinforce the shell, then return to the freezer for 5 minutes.
  7. While the shells set, prepare the filling: in a medium bowl combine Greek yogurt, peanut butter, and honey. Stir until smooth and well combined.
  8. Once the chocolate shells are firm, place 2–3 banana slices into each cup.
  9. Spoon about 1 tablespoon of the Greek yogurt–peanut butter mixture over the banana slices in each cup.
  10. Top with 2–3 sliced strawberries, gently pressing them into the yogurt mixture so they adhere.
  11. If desired, drizzle with melted chocolate and sprinkle with crushed peanuts before the final freeze.
  12. Return the muffin tin to the freezer and chill for at least 30 minutes to fully set. Remove liners just before serving or store frozen until ready to enjoy.

Nutrition

Calories: 229 kcal, Carbohydrates: 24 g, Protein: 4 g, Fat: 14 g, Fiber: 1 g, Sugar: 19 g

Nutrition information is automatically calculated and should be used as an approximation.

Tips and Variations

For a lighter option, use nonfat or low-fat Greek yogurt and reduce the peanut butter slightly. Swap peanut butter for almond or sunflower seed butter to change the flavor profile or to accommodate allergies. For extra crunch, add a layer of chopped nuts or granola on top of the yogurt before adding the strawberries. If you prefer a firmer shell, let the melted chocolate cool slightly before coating the liners so it sets thicker. These cups also work well as a small portion dessert—serve one or two per person depending on appetite.

Serving Suggestions

Serve frozen straight from the freezer for a refreshing treat, or allow cups to sit at room temperature for a few minutes for an easier bite. Garnish with fresh mint leaves for color or a light dusting of cocoa powder for more chocolate intensity.

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