Easy No-Bake Banana Peanut Butter Yogurt Cups

• 2 cups plain Greek yogurt (or vanilla yogurt)
• 2 ripe bananas, sliced
• 1/3 cup creamy peanut butter (or almond butter)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup granola (optional, for crunch)
• 1/4 cup chopped peanuts or nuts of choice (optional)
• 1/2 teaspoon ground cinnamon
• A pinch of salt

Instructions

1. In a medium bowl, stir together the Greek yogurt, honey (or maple syrup), vanilla extract, cinnamon, and a pinch of salt until smooth.
2. In a separate small bowl, soften the peanut butter slightly in the microwave for 15 seconds to make it easier to drizzle or layer.
3. Take 4 small serving cups or jars. Start by adding a spoonful of the yogurt mixture to the bottom of each cup and spread evenly.
4. Add a layer of banana slices over the yogurt, followed by a drizzle or dollop of peanut butter.
5. Repeat layering with the remaining yogurt, bananas, and peanut butter until each cup is filled, finishing with a layer of yogurt on top.
6. Sprinkle granola and chopped nuts on top for added texture, if using. You may also drizzle a little extra honey for more sweetness.
7. Chill the cups in the refrigerator for at least 10 minutes to let flavors meld and to serve cold.
8. Serve immediately or keep covered in the fridge for up to 24 hours for a convenient, grab-and-go dessert.

Chef tips

• Use ripe bananas for natural sweetness and a softer texture that contrasts nicely with the creamy yogurt.
• If nut allergies are a concern, substitute peanut butter with sunflower seed butter or skip the nuts entirely and add extra granola for crunch.
• To make this dessert vegan, use plant-based yogurt and maple syrup instead of honey.
• Preparing the cups a few hours in advance allows the flavors to combine beautifully but add granola right before serving to keep it crunchy.