Description
Creamy, naturally sweet No-Bake Banana Almond Cream Cups made with ripe bananas, almond butter, and thick yogurt. No oven needed, just mix, portion, and chill for a dreamy snack or healthy dessert that is freezer-friendly.
Ingredients
2 large ripe bananas, mashed (about 240 g)
1/2 cup smooth unsweetened almond butter (120 g)
3/4 cup plain Greek yogurt, thick (170 g)
1 to 2 tbsp maple syrup, optional (15 to 30 ml)
1 tsp vanilla extract (5 ml)
2 tbsp almond flour or oat flour, optional for firmer set (16 g)
Pinch of fine salt (about 0.5 g)
Optional toppings: sliced almonds, banana slices, cinnamon, extra almond butter drizzle
Instructions
1. Line a muffin tin with 8 silicone cups or paper liners.
2. Mash the bananas until very smooth, or blend for the creamiest texture.
3. Add almond butter, Greek yogurt, maple syrup (if using), vanilla, and salt. Whisk until glossy and fully combined.
4. Stir in almond flour or oat flour if you want a firmer, more scoopable cup from the fridge.
5. Divide mixture evenly between cups (about 2 to 3 tablespoons each) and smooth the tops.
6. Refrigerate for at least 3 hours until set, or freeze for 60 to 90 minutes for a firmer bite.
7. Serve chilled. If frozen solid, let cups sit at room temperature for 5 minutes before eating.
Notes
Sweetness note: If your bananas are very ripe and spotty, you may not need any added sweetener.
Texture note: Almond flour or oat flour helps the cups set more firmly in the fridge.
Nut-free option: Swap almond butter for sunflower seed butter.
Dairy-free option: Use thick coconut yogurt in place of Greek yogurt.
Storage: Refrigerate up to 4 days, or freeze up to 2 months in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 5 mg