I’m jumping on the viral Blueberry Yogurt Clusters trend and making it my own by using one of our all-time favourite combo’s instead, banana + peanut butter. The contrast of the hard, dark chocolate snap to the creamy, dreamy, soft centre is just the best! And I love when I find a snack that is healthy AND delicious, and these certainly are that.
Oh and did I mention they only have four ingredients?! Plus, they are a good snack option for kids, giving them essential nutrients and protein for an energy kick mid-afternoon. Just be sure to leave some clusters without the sea salt sprinkle for them. You can even make these baby-friendly! See how here >
The Stars of my Banana Peanut Butter Yogurt Clusters
You’ll need to thinly slice two ripe or just-ripe medium bananas for this recipe.
We are going to use Greek yogurt as it’s thick and creamy. If you use plain yogurt the clusters won’t hold their shape as well and you’ll get flatter clusters and they won’t be quite as creamy.
The Peanut Butter
For these Banana Peanut Butter Yogurt Clusters, you want to go for a good quality smooth peanut butter without added sugar.
It has to be dark chocolate for these clusters! You can go for a dark chocolate with either 54% or a 72% cocoa solids. A 54% dark chocolate will be a little sweeter and a less bitter than the 72% - just depends on your preference. Use an all natural dark chocolate to keep this snack super healthy. While you are dipping the frozen clusters in, if the chocolate starts to seize, pop it back in the microwave for 20 seconds and stir. Alternatively, add a tablespoon of coconut oil to the chocolate when you melt it.
Making my Banana Peanut Butter Yogurt Clusters
My Banana Peanut Butter Yogurt Clusters are quick and easy to make. To start, you’ll thinly slice your bananas, then mix with some Greek yogurt and smooth peanut butter until well combined. Next, add spoonfuls of the mixture to a lined baking tray and freeze for one hour. Then melt some dark chocolate in the microwave, dip the clusters in, turning them around until well coated and adding them back on your baking tray as you go. If you fancy it for the adult’s clusters, sprinkle the tops with sea salt just before the chocolate sets. Then freeze for a further 15 minutes before eating.
If you aren’t going to be eating them all straightaway, you’ll need to take them out of the freezer 30 minutes before you are ready to eat (5-10 minutes little less if it’s a hot day) so they can defrost a little on the inside. You want them to be just-frozen and easily bitten into instead of being ice-block hard.
You can watch me make this recipe step-by-step here, before or as you cook or jump straight down to the recipe.
Kids Bake Too
These Banana Peanut Butter Yogurt Clusters are a great recipe to get the kids involved in the kitchen. They can help to measure out the yogurt and peanut butter and mix it with the sliced banana. They can spoon the mixture onto the baking tray and stir the chocolate as it melts. They’ll especially love to help you coat the clusters in the chocolate.
Feed a Crowd
This recipe is easily doubled if you want to feed more people, or you just want a freezer stash for the family.
Storing My Banana Peanut Butter Yogurt Clusters
Once set, you can store my yogurt clusters in a resealable food bag or air-tight container in the freezer for up to 3 months. If you don’t eat them all 15 minutes after the second freeze (once you’ve coated them in chocolate), then you’ll need to take them out 30 minutes before you are ready to eat so they can soften on the inside. If its a hot day 20-25 minutes will be fine.
For more on safe food storage read here >
My Banana Peanut Butter Yogurt Clusters are egg and gluten-free and suitable for vegetarians.
Adapting My Banana Peanut Butter Yogurt Clusters For Your Family
If you will be sharing these with young children, leave the sea salt sprinkle off some or all the yogurt clusters. If you have a weaning baby you can make them a few smaller, flatter clusters and leave them uncoated. Baby will enjoy these when teething or is if it’s a hot day!
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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Banana Peanut Butter Yogurt Clusters
- Chef’s knife + chopping board
- Medium baking tray / sheet needs to fit in freezer
- Baking paper
- Medium mixing bowl + large spoon
- Shallow dish + large spoon
- 2 ripe bananas thinly sliced
- 120 g Greek yogurt
- 70 g smooth peanut butter
- 300 g dark chocolate see notes
- 1 tablespoon coconut oil optional
- Coarse sea salt for sprinkling optional
- Add the sliced banana, Greek yogurt and peanut butter to a medium mixing bowl. Stir until well combined.
- Using a serving spoon, add 6 spoonfuls of the banana mixture to a lined baking tray, ensuring it will fit in the freezer first. Leave a little gap in between each spoonful. Transfer to the freezer and leave for one hour.
- Once that time is up, add the chocolate to a shallow bowl, breaking it into squares as you go. Add in the coconut oil if using. Microwave for 45 seconds and then stir. Continue to microwave in 20 second bursts, stirring after each one, until the chocolate has melted.
- Remove the baking tray from the freezer. Working quickly, one by one add the clusters to the melted chocolate. Use a serving spoon to turn it around in the chocolate until fully coated (see notes). Lay each one back on the lined tray. If you are sprinkling salt on the top, add this when the chocolate is almost set - keep an eye out as you go as the chocolate will harden quickly. When done, return to the freezer immediately. If you want to eat them as soon as possible, just freeze for 15 minutes, remove and enjoy! To have another time, you’ll need to take them out of the freezer about 30 mins before you are ready to eat.
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