Frozen Peanut Butter Banana Split Cups

Frozen Peanut Butter Banana Split Cups - 1

By Emily Richter

2/13/2026

I put a classic Fit Foodie spin on the viral banana bark from years past, and turned them into cups! These frozen peanut butter banana split cups are the ultimate sweet treat. Layers of chocolate, peanut butter Greek yogurt filling, sliced bananas and strawberries, oh my! Top them with a chocolate drizzle and crushed peanuts, and enjoy!

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. - 2 Loading - 3 A blue silicone muffin tray with twelve round molds arranged in a three-by-four grid against a light background. - 4

Reusable

Silicone Muffin Mold

Here’s our favorite silicone muffin mold to use for baking and no-bake desserts!

Storage

Make sure to store these peanut butter banana split cups in the freezer. If they sit on the counter at room temperature, they won’t hold together as well.

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. - 5

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

Ingredients1x2x3x

Magic Shell

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

Filling

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

Optional Toppings

  • ▢ melted chocolate
  • ▢ crushed peanuts

Instructions

  • Line a muffin tin with liners and set aside.
  • Melt the chocolate and coconut oil until smooth.
  • Scoop 1 tablespoon of the melted chocolate into each muffin liner.
  • Holding the muffin tin at a slight angle, gently rotate so the melted chocolate coats the sides of each liner. It should go up the sides just about halfway.
  • Place the muffin tin in the freezer for 2 minutes.
  • After 2 minutes, add 1/2 tablespoon more of melted chocolate to the muffin liner and repeat turning the muffin tin at an angle.
  • Place the muffin tin back in the freezer for another 5 minutes.
  • While the chocolate shell is freezing, prepare the filling. Place the Greek yogurt, peanut butter, and honey into a large mixing bowl, and stir to combine. Set aside.
  • Once the shells have frozen, place 2-3 sliced bananas into each cup.
  • Next, scoop 1 tablespoon of the Greek yogurt mixture on top of the banana slices.
  • Place 2-3 sliced strawberries on top of the Greek yogurt mixture. Gently press the strawberries into the Greek yogurt mixture.
  • Option to top with melted chocolate and crushed peanuts.
  • Place the muffin tin back into the freezer for at least 30 minutes before serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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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. - 6

Frozen Peanut Butter Banana Split Cups

Ingredients

Magic Shell

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

Filling

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

Optional Toppings

  • melted chocolate
  • crushed peanuts

Instructions

  • Line a muffin tin with liners and set aside.
  • Melt the chocolate and coconut oil until smooth.
  • Scoop 1 tablespoon of the melted chocolate into each muffin liner.
  • Holding the muffin tin at a slight angle, gently rotate so the melted chocolate coats the sides of each liner. It should go up the sides just about halfway.
  • Place the muffin tin in the freezer for 2 minutes.
  • After 2 minutes, add 1/2 tablespoon more of melted chocolate to the muffin liner and repeat turning the muffin tin at an angle.
  • Place the muffin tin back in the freezer for another 5 minutes.
  • While the chocolate shell is freezing, prepare the filling. Place the Greek yogurt, peanut butter, and honey into a large mixing bowl, and stir to combine. Set aside.
  • Once the shells have frozen, place 2-3 sliced bananas into each cup.
  • Next, scoop 1 tablespoon of the Greek yogurt mixture on top of the banana slices.
  • Place 2-3 sliced strawberries on top of the Greek yogurt mixture. Gently press the strawberries into the Greek yogurt mixture.
  • Option to top with melted chocolate and crushed peanuts.
  • Place the muffin tin back into the freezer for at least 30 minutes before serving.

Nutrition