Chocolate Peanut Butter Banana Fudgecream

Whilst recovering from jaw surgery I’d had cravings for sweet, junky food. Because I didn’t have much in the house and to start with, wasn’t confident heading out on my own, I had to make do with what I had.

I ended up making a sort of banana/peanut butter/coconut oil/cacao powder ice cream that wasn’t frozen but just put in the fridge thing.

Here is my concoction


1 Banana
1/2 Cup Milk/Water/Some sort of liquid
2 Tablespoon Cacao Powder
3 Tablespoon Coconut Oil
4 Tablespoon Peanut Butter
2 Tablespoon Desiccated Coconut Shreds
1 Tablespoon Honey (or however much you like depending on sweetness)
1 Teaspoon Vanilla Essence

Milkshake part

Blend a banana with a bit of milk/water/whatever liquid you want to use. I used my Kambrook Blitz2Go to do mine. Once blended pour into a bowl/large mug

Chocolate sauce part

Add peanut butter and honey into a saucepan and heat very slowly. My stove top options are burning hot or off so I heat up the element and once it’s hot I turn it off and then put the saucepan on the heat (side note, I can not wait to replace that damn stove top).
Add coconut oil and mix in.
Add cacao powder and vanilla essence and stir.



Once mixture is smooth, pour the contents into the bowl/mug with the milkshake part. The sauce will likely go down to the bottom so you will need to mix it. I find stirring doesn’t help so you need to almost fold it through.



Once mix is complete, pop in the fridge.

The great thing is that you can actually eat it straight away, or you can pop it in the fridge or you can freeze it so it’s like ice cream.

My mug normally holds enough for 4 snacks. I have eaten it for dinner before when I couldn’t be bothered cooking food as it’s quite yummy and filling. And most importantly, it does the trick to satisfy a sweet craving.


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