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Banana and peanut butter chocolate cups
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Banana and peanut butter chocolate cups
Serves: 8
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
692Kcal
Fat
59gr
Saturates
32gr
Carbs
27gr
Sugars
25gr
Fibre
2gr
Protein
8gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g Belgian dark chocolate (54% cocoa solids)
- 600ml double cream
- 125g smooth peanut butter
- 2 tbsp caster sugar
- 3 bananas, sliced
- 6 tbsp Taste the Difference salted caramel sauce
- 40g salted peanuts, roughly chopped
Step by step
- Set aside a 15g chunk of chocolate to make shavings. Chop the rest of the chocolate into small pieces (by hand, or in a food processor) and tip into a bowl. Heat half of the cream to simmering point (in a pan, or in the microwave) and pour over the chopped chocolate; leave for 1 minute, then stir until smooth.
- Spoon the peanut butter into a mixing bowl with the sugar and gradually beat in the rest of the cream until smooth and slightly thickened.
- Divide the peanut butter cream between 8 small glasses, level, and then pour the slightly cooled chocolate mixture on top. Cover and chill until set (around 1 hour).
- To serve, top each glass with some sliced banana, a spoonful of salted caramel sauce and the roughly chopped peanuts. Grate over the reserved chocolate just before serving.