Healthy Peanut Butter Banana Snack Recipes

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CHUNKY BANANA CREAM FREEZE

Everyone loves ice cream, but we all know it doesn't make a great after-school snack. Until this! With its sweet banana-almond flavor and chunky texture, this appealing banana peanut butter "ice cream" is a crowd-pleaser. People who ask me for the recipe can't believe how easy it is to make. -Kristen Bloom, Okinawa, Japan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3 cups.

Number Of Ingredients 7



Chunky Banana Cream Freeze image

Steps:

  • Place the bananas, milk, coconut, peanut butter and vanilla in a food processor; cover and process until blended., Transfer to a freezer container; stir in walnuts and raisins. Freeze for 2-4 hours before serving.

Nutrition Facts : Calories 181 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

5 medium bananas, peeled and frozen
1/3 cup almond milk
2 tablespoons unsweetened finely shredded coconut
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
1/4 cup chopped walnuts
3 tablespoons raisins

PEANUT BUTTER BANANA BARS (HEALTHY)

These are my favorite go to snack "cake". Each serving fits perfectly in a snack size ziploc, and these freeze beautifully. I put one frozen in my lunch, and when I'm ready for it in the afternoon, it is thawed. Diabetic Exchanges per serving are: 1 Fruit, 1/2 Starch and 1/2 Fat. I am posting the recipe as written, but I always use Splenda. See note at the end of the recipe. Recipe is courtesy of Joanna Lund.

Provided by Doing it Right

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Peanut Butter Banana Bars (Healthy) image

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8 X 8 pan with butter flavored cooking spray.
  • In a large bowl, combine egg, peanut butter and bananas.
  • Mix well.
  • Stir in milk.
  • In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
  • Add to wet mixture slowly.
  • Evenly spread battter into prepared pan.
  • Bake for 20 minutes.
  • Cut into 8 bars.
  • NOTE: Make sure your sugar substitute can be used for baking.

1 egg (or equivalent in egg substitute)
1/4 cup reduced-fat peanut butter
1 cup banana, ripe mashed (3 medium)
1/4 cup skim milk
2 tablespoons sugar substitute
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda

HEALTHY PEANUT BUTTER, BANANA SNACK

I just came up with this recipe while trying to figure out what to do with some wheat germ I had. I must say, it's pretty tasty (although I love peanut butter on just about anything!!). This would be a good, healthy snack for kids. Wheat germ is a good source of Vitamin E and Folic Acid. * edit - I've just tried it using Grape Nuts cereal instead of the wheat germ and it is really good as well, so I am listing it as an optional ingredient. Of course the Grape Nuts are a whole lot crunchier than the wheat germ.

Provided by michelles3boys

Categories     Breakfast

Time 5m

Yield 1 banana, 1 serving(s)

Number Of Ingredients 4



Healthy Peanut Butter, Banana Snack image

Steps:

  • Slice the banana into bite sized pieces.
  • Smear the top of each slice with peanut butter.
  • Dip the peanut butter top into the wheat germ.
  • Enjoy!
  • * Or you could do like I did and peel the banana most of the way, take a butter knife and smear the top with peanut butter. Then dip it into the wheat germ and bite.
  • Repeat until all that's left is the peel. Hey, it's quicker that way. :).

1 banana
1 1/2 tablespoons peanut butter
2 tablespoons wheat germ
2 tablespoons Grape-nuts cereal (optional)

HEALTHY PEANUT BUTTER BANANA MUFFINS

These muffins are a hit as a snack, or a light dessert. Freeze them up to one month; thaw in the refrigerator overnight, or defrost in the microwave.

Provided by Loves2Teach

Categories     Quick Breads

Time 50m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 14



Healthy Peanut Butter Banana Muffins image

Steps:

  • Stir together cereal and milk; let stand 5 minutes.
  • Combine flour and next 3 ingredients in a large bowl;make a well in center of mixture Stir banana and next 3 ingredients into cereal mixture; add to dry ingredients, stirring just until moistened.
  • Spoon into greased muffin pans, filling two-thirds full.
  • Sprinkle streusel topping evenly over batter.
  • Bake at 350 for 25-30 minutes.
  • Remove from pans immediately, and cool on wire racks Topping: Combine flour and brown sugar.
  • Cut butter and peanut butter into flour mixture with a pastry blender or fork until mixture resembles small peas.

Nutrition Facts : Calories 247.3, Fat 11.6, SaturatedFat 3.5, Cholesterol 21.9, Sodium 172.3, Carbohydrate 33.7, Fiber 4, Sugar 15.9, Protein 5.8

2 cups shreds wheat bran (like kellogs all-bran)
1 3/4 cups milk
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 medium ripe banana, mashed
1/2 cup crunchy peanut butter
1/4 cup vegetable oil
1 large egg
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 cup butter or 1/4 cup margarine
2 tablespoons peanut butter

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