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Banana Peanut Butter Cup

by Rachel de Thample from FIVE

An indulgent peanut butter cup and banana sundae recipe. Taking minutes to whip up, the treat uses healthy yoghurt with banana, honey, cinnamon and rolled oats.

From the book

Rachel de Thample


These are a fun way of getting kids into the kitchen. I lay out toppings like nuts, seeds, dried and fresh fruits, honey and jam, and let the children make their own creations with yoghurt and cereal. While I’ve included weights, I’d never bother getting the scales and measuring spoons out for these. Just throw together and make sure you pack in lots of fruit.

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100g natural yoghurt
2 tsp peanut butter
½ tsp runny honey
A pinch of ground cinnamon
2 tbsp rolled oats (gluten-free, if required)
1 tsp cocoa powder
1 banana, thinly sliced

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Mix the yoghurt, peanut butter, honey and cinnamon until well combined.

Toast the oats in a dry frying pan for a moment, if desired; toasting gives them a nuttier flavour. Add the cacao nibs or cocoa powder.

Layer up half the yoghurt, followed by half the oats (saving a pinch to scatter over the top) and half the banana slices. Repeat, finishing with the reserved oats.

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From the book: FIVE

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