Frozen Banana Peanut Butter Goodies Receita

A delightful twist on a classic! Inspired by Jane Kinderlehrer's banana pecan tartlets, these no-bake Frozen Banana Peanut Butter Goodies are a quick and easy frozen treat perfect for a hot day. Creamy peanut butter and sweet bananas combine for a ridiculously simple yet satisfying dessert. Garnish with pecans or carob chips for an extra touch of deliciousness. Get ready for a freezer-friendly flavor explosion!

Preparo 10 min
Cozimento 5 min
Calorias 58.7 kcal
Proteína 4g
Avaliação Seja o primeiro
Frozen Banana Peanut Butter Goodies 83

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Frozen Banana Peanut Butter Goodies

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Como fazer Frozen Banana Peanut Butter Goodies

  1. Mash the ripe bananas in a medium bowl until mostly smooth.
  2. Add the peanut butter, honey, and vanilla extract to the mashed bananas. Mix thoroughly until well combined.
  3. If using, stir in the chopped pecans or carob chips.
  4. Line a muffin tin with paper liners.
  5. Spoon the banana peanut butter mixture into the muffin liners, filling each about ¾ full.
  6. Freeze for at least 2 hours, or until solid.
  7. Remove from the freezer a few minutes before serving to soften slightly.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

8g

Fat

3g

Carbs

1g

Perguntas frequentes

Quanto tempo leva para fazer Frozen Banana Peanut Butter Goodies?

Frozen Banana Peanut Butter Goodies leva cerca de 15 minutos do início ao fim — aproximadamente 10 minutos de preparo e 5 minutos de cozimento.

Quantas calorias tem Frozen Banana Peanut Butter Goodies?

Frozen Banana Peanut Butter Goodies tem aproximadamente 58.7 calorias por porção, com cerca de 4 g de proteína, 1 g de carboidratos e 6 g de gordura.

De quais ingredientes preciso para Frozen Banana Peanut Butter Goodies?

Os principais ingredientes de Frozen Banana Peanut Butter Goodies são Banana, Sunflower Seeds, Peanut Butter, Vanilla Extract, Cinnamon. Veja a lista completa com as medidas acima.

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