Gather your three main ingredients and ensure they're at room temperature for easier blending. Peel and slice the banana into chunks. Check your peanut butter label to confirm it doesn't contain xylitol.

Add the banana chunks, Greek yogurt, and peanut butter to your blender or food processor. Pulse initially to break down the banana, then blend continuously for 30-45 seconds until you achieve a smooth, creamy consistency.

Give the mixture a small taste test. If you'd like it sweeter, add another small piece of banana and blend again.

Pour the creamy mixture into ice cube trays, silicone molds, or small paper cups. Leave about 1/4 inch of space at the top since the mixture will expand slightly when frozen.

Place your filled molds in the freezer for at least 3-4 hours, or until completely solid. For best texture, freeze overnight.

Remove from molds by running warm water over the bottom for a few seconds. Serve immediately.