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Chocolate Banana Greek Frozen Yogurt
Chocolate Banana Greek Frozen Yogurt delivers creamy, chocolatey bliss with a bright banana punch, and it comes together in minutes. You mash frozen bananas into a silky, mousse-like base and then fold in thick Greek yogurt for a rich, tangy finish. You get a healthier frozen treat that tastes indulgent, and you make it without an ice cream machine. Also, you can serve it for dessert, a snack, or a quick breakfast alternative. If you enjoy versatile Greek yogurt recipes, you can also explore a savory option like this Greek yogurt marinated chicken breast for dinner inspiration.
Why Make Chocolate Banana Greek Frozen Yogurt
- Easy and fast: You blend frozen bananas and yogurt in minutes, then freeze briefly for a scoopable dessert.
- Healthier flavor: You keep natural sweetness from bananas and add cocoa for depth, so you reduce added sugar yet retain great taste.
- Budget-friendly: You use pantry staples and ripe bananas that would otherwise go to waste.
- Versatile treat: You serve it as a dessert, a smoothie base, or a breakfast bowl with granola.
How to Make Chocolate Banana Greek Frozen Yogurt
You prepare this treat by freezing banana slices, blending them with cocoa and vanilla, and then folding in Greek yogurt. First, freeze the bananas until solid so they create a smooth, creamy texture when blended. Next, blend the frozen fruit with unsweetened cocoa and vanilla extract to form a chocolate banana puree.
Then, you gently stir the puree into plain Greek yogurt until the mixture looks uniform and glossy. Finally, you freeze the combined mixture until firm and let it rest a few minutes before scooping for a soft, scoopable texture. Also, you can experiment with blending times to control texture: blend briefly for a chunkier result, or blend longer for silkier frozen yogurt. For more ways to use Greek yogurt in meals, see Greek yogurt marinated chicken breast for a savory idea.
Ingredients
For the frozen yogurt:
- 2 cups plain Greek yogurt
- 3 ripe bananas, sliced and frozen
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Directions
- Slice ripe bananas and freeze them on a parchment-lined tray for 2–3 hours or until solid.
- In a blender or food processor, add frozen bananas, cocoa powder, and vanilla extract. Blend until smooth, scraping down the sides as needed.
- In a large bowl, mix the banana-chocolate puree with Greek yogurt until fully combined.
- Pour the mixture into a loaf pan or freezer-safe container. Cover tightly.
- Freeze for at least 4 hours or overnight until firm.
- Let it sit at room temperature for a few minutes before scooping and serving.
How to Serve Chocolate Banana Greek Frozen Yogurt
- Scoop into bowls and drizzle with nut butter for richness and a silky mouthfeel.
- Serve with toasted granola and fresh berries for crunch and bright flavor.
- Spoon into waffle cones and top with chopped dark chocolate for a party dessert.
- Present in small cups with a mint leaf and a dusting of cocoa for an elegant plate.
How to Store Chocolate Banana Greek Frozen Yogurt
- Refrigerator: Store leftovers in an airtight container for up to 2 days if you plan to eat it soft-serve style; chill rather than freeze.
- Freezer: Keep in a freezer-safe container for up to 1 month. Press parchment over the surface to reduce ice crystals.
- To soften: Transfer the container to the fridge for 20–30 minutes, or let sit at room temperature for 5–10 minutes before scooping. Also, stir once after softening for an even texture.
Tips to Make Chocolate Banana Greek Frozen Yogurt
- Use ripe bananas for the best sweetness and aroma; brown spots give more flavor.
- For extra creaminess, blend the bananas until completely smooth and scrape the bowl well.
- Substitute Greek yogurt with dairy-free yogurt for a vegan option; expect a slightly different tang.
- Add a pinch of salt to enhance chocolate notes and balance sweetness.
- Save time by freezing banana slices ahead in a labeled bag; store up to 1 month.
Variations
- Peanut Butter Swirl: Fold 3 tablespoons of natural peanut butter into the frozen mixture before the final freeze for a nutty ribbon.
- Mocha Twist: Add 1 teaspoon instant espresso powder to the blender with cocoa for a coffee-chocolate boost.
- Berry Banana: Blend 1/2 cup frozen strawberries with the bananas for a chocolate-berry twist.
FAQs
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, you can, but regular yogurt has more water, so the texture might become icier. Strain it through a fine mesh for 30 minutes to thicken before using.
Q: How do I avoid icy frozen yogurt?
A: Use fully frozen bananas and blend thoroughly to create a creamy puree. Also, press parchment on the surface and use an airtight container to reduce ice crystals.
Q: Can I make this ahead for a party?
A: Absolutely. Freeze the dessert up to 1 month in a sealed container, then transfer to the fridge 20–30 minutes before serving to soften.
Chocolate Banana Greek Frozen Yogurt
A creamy and healthier frozen treat made with frozen bananas and Greek yogurt, delivering a chocolatey sweetness without an ice cream machine.
Ingredients
Method
Preparation
- Slice ripe bananas and freeze them on a parchment-lined tray for 2-3 hours or until solid.
- In a blender or food processor, add frozen bananas, cocoa powder, and vanilla extract. Blend until smooth, scraping down the sides as needed.
- In a large bowl, mix the banana-chocolate puree with Greek yogurt until fully combined.
Freezing
- Pour the mixture into a loaf pan or freezer-safe container. Cover tightly.
- Freeze for at least 4 hours or overnight until firm.
- Let it sit at room temperature for a few minutes before scooping and serving.
Nutrition
Notes
Store leftovers in an airtight container for up to 2 days in the refrigerator, or keep in a freezer-safe container for up to 1 month. To soften, transfer to the fridge for 20-30 minutes or let sit at room temperature for 5-10 minutes.
