Makes 8 Servings
2 ½ ripe medium bananas
2/3 cup natural peanut butter or almond butter
¼ cup honey or agave syrup
2 Tbsp unsweetened cocoa powder
1 cup cold heavy cream
2 tablespoons granulated sugar, palm sugar or Sucanat
1 tsp matcha powder
Put bananas, peanut butter, honey and cocoa powder in a blender and process until smooth. Line muffin pan with 8 lightly greased paper muffin liners. (You can skip this step if using silicon muffin cups). Scoop banana batter into 8 muffin cups. Place tray into the freezer and freeze for at least 2 hours.
In a deep mixing bowl, beat 1 cup heavy cream with a whisk or electric mixer on medium until soft peaks form. Sprinkle sugar and matcha over cream and beat until soft peaks return and matcha is incorporated. Do not overbeat. It’s best to chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and increase its volume.
When ready to eat, remove banana cups from freezer, unmold and let stand for about 10 minutes to soften slightly. Place a dollop of matcha cream over each cup. Store extra cups in the freezer in a closed container to prevent them from taking on surrounding odors.