Peanut Butter Banana Cups

Everyone knows that bananas and peanut butter taste great together.  But Reese's hasn't yet figured out that they should put bananas in their peanut butter cups...  You can be part of the flavor revolution!

Yield: 50 candies


  • Approximately 3 pounds dark chocolate
    • You can use confectionary coating if you prefer to not temper chocolate
  • 50 foil cups, 1 1/4-inch diameter
  • Banana Marshmallow Fluff
    • 1/2 cup banana nectar
    • 6 ounces invert syrup
    • 3/4 cup  sugar
    • 2 egg whites
    • pinch of salt
    • 3/4 cup mashed bananas
  • 1 cup creamy peanut butter


  1. Melt & temper the chocolate.
  2. Using a tablespoon, fill ten cups with chocolate.  Then, in the same order that you filled them, invert each over the bowl of chocolate to pour out the excess, leaving a thin chocolate shell.  Place each on a wire rack to set.
  3. Repeat step #2 until all cups have been coated in chocolate.
  4. To  make the banana fluff, puree the mashed bananas in a food processor.  Set aside.
  5. Combine the banana nectar, marshmallow syrup, and sugar in a medium pot.  Warm over medium heat until the sugar is dissolved.  Cook to 260ºF.
  6. While it's cooking, combine the egg whites and salt.  Whip to medium peaks.
  7. Remove the sugar from the heat and let stand for three minutes.  Add slowly to the egg whites, whipping continuously.  Once added, whip for five minutes.
  8. Add the banana puree and whip for 3 more minutes.  Store in an airtight container in the fridge.
  9. Melt the peanut butter in the microwave.  Pipe a small amount into the bottom of each cup.
  10. Fill each cup with banana fluff, leaving approximately 3 millimeters of space at the top.
  11. Fill each cup with chocolate to seal and finish.