Banana and peanut bites

Banana and peanut bites

20 Min. Active
1 hr 20 Min. Total
25 kcal per piece
vegan, lactose-free, gluten-free
Nutritional value / piece: Fat: 2 g, Carbohydrate: 2 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.


  • Apron
  • Baking paper
  • Paring knife
  • Scissors
  • Tablespoon
  • Timer
  • small bowl
  • Cutting board


25 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 banana
2 tbsp peanut butter


1 bag dark cake icing (approx. 120 g)

How it's done

The kids can help at the marked areas .


1 banana
2 tbsp peanut butter

Peel the bananas and cut into approx. 3 mm slices. Spread peanut butter on half of the banana slices, place the remaining slices of banana on top, press down gently. Freeze for approx. 1 hr.


1 bag dark cake icing (approx. 120 g)

Melt the icing in a warm bain-marie or in the microwave, pour half of the icing into a small dish. Dip the banana and peanut bites halfway into the icing, allow the excess to drip off, place on a sheet of baking paper, leave to dry.

Good to know
Tip: The remainder of the icing can be sealed and stored in the fridge for up to 2 weeks.
Shelf life: Cover and store in the freezer for approx. 1 month. Remove from the freezer approx. 10 mins. prior to consumption.
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