Puree the banana in a food processor (a blender would probably work fine). Add the peanut butter and molasses and continue processing until smooth. Add soy yogurt and process just long enough to blend all ingredients together. Place 18 small paper cups (bathroom size) in a baking pan (one 9x13 or two 8x8 work well). Fill paper cups to about 2/3's full. An ice cream scoop or a measuring cup makes the job easier. Freeze until solid. I transfer the frozen treats to zip-lock bags for storing in the freezer.