Warm, ripe bananas and a scoop of tangy Greek yogurt come together into a silky, chocolatey frozen treat that feels indulgent but is surprisingly simple. This chocolate banana frozen yogurt needs just a handful of pantry staples and a quick spin in the blender — perfect for busy afternoons, a healthy dessert after dinner, or an easy snack kids can help make.
Why you’ll love this dish
This recipe hits a sweet spot: it’s creamy, chocolatey, naturally sweet from bananas, and fast to assemble. Because ripe bananas act as the base, you get natural sweetness and a smooth texture without adding heavy cream or ice cream mix-ins. It’s a winner for hot afternoons, post-workout recovery, or when you want dessert without the sugar crash.
“I made this on a whim for a backyard BBQ and everyone asked for seconds — rich like ice cream but lighter. A total staple now.” — a quick note from a regular reader
If you’re exploring other banana-forward desserts, you might also enjoy this playful twist on fried fruit like banana tempura recipe for when you want something warm and crispy.
How this recipe comes together
This is a single-process recipe: freeze sliced bananas, blend with Greek yogurt and cocoa, then adjust sweetness. No churning required. Expect about 5–10 minutes of active blending once the bananas are frozen, and a couple hours total if you include freezing time for the banana slices. You can eat it immediately for a soft-serve texture or freeze it for a firmer scoopable consistency.
What you’ll need
- 2 ripe bananas — look for brown-speckled skin for best sweetness and creaminess.
- 2 cups Greek yogurt — plain, full-fat or 2% for the creamiest mouthfeel.
- 1/4 cup unsweetened cocoa powder — Dutch-processed will give a rounder, less acidic chocolate note.
- 1/4 cup honey (or to taste) — maple syrup or agave are good vegan swaps.
- 1 teaspoon vanilla extract — enhances the chocolate and banana flavors.
- Pinch of salt — balances sweetness and deepens flavor.
Substitution notes:
- For dairy-free, use thick coconut yogurt or strained almond yogurt (texture and flavor will vary).
- If your cocoa is lumpy, sift it first to avoid streaks in the final product.
- If you prefer less sugar, start with 2 tablespoons of honey and sweeten after blending.
Step-by-step instructions
- Slice the ripe bananas into 1/2-inch rounds and freeze on a single layer for about 2 hours, or until solid. Spreading them prevents clumping.
- Add the frozen banana slices to a high-speed blender or food processor. Add the Greek yogurt, cocoa powder, honey, vanilla extract, and a pinch of salt.
- Pulse to break up the bananas, then blend continuously until the mixture turns smooth and creamy. Scrape down the sides as needed. If the mixture gets stuck, add 1–2 tablespoons of milk (dairy or plant) to help it move.
- Taste and adjust sweetness — add more honey, maple, or a little powdered sugar if you want it sweeter.
- Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for 1–3 hours for firmer scoops. If frozen solid, let it sit 5–10 minutes at room temperature before scooping.
- Enjoy immediately or store (see storage section).
Quick pro tip: don’t over-blend—stop as soon as it’s creamy. Overworking frozen fruit can warm it and make the texture gritty.
How to serve Chocolate Banana Frozen Yogurt
Best served slightly softened so it scoops easily. Top ideas:
- Toasted chopped nuts (almonds, hazelnuts, or walnuts) for crunch.
- Fresh banana slices or berries for brightness.
- A drizzle of nut butter or a few dark chocolate shavings for extra indulgence.
- Granola or crushed cookies for texture.
Pair it with warm desserts (contrast hot and cold) or keep it light: a small batch of cookies like these rich chocolate blossom cookies works beautifully for a party platter where guests can build sundaes.
Storage and reheating tips
- Short-term: store in an airtight, freezer-safe container for up to 2 weeks for best flavor and texture. Press a piece of plastic wrap directly on the surface before sealing to reduce ice crystals.
- Long-term: technically safe for up to 1–2 months, but texture and flavor will degrade over time.
- Re-thawing: move to the refrigerator for 20–30 minutes before scooping if it’s rock solid. For immediate soft-serve, let sit at room temperature 5–10 minutes and stir.
- Safety: once thawed fully, do not refreeze repeatedly. Consume within 3 days if thawed and kept in the fridge.
Pro chef tips
- Use fully ripe bananas (lots of brown speckles) for maximum sweetness and creaminess.
- Freeze slices flat on parchment to avoid a giant frozen clump.
- A food processor often yields better texture than a weak blender; high-speed blenders will be fastest.
- If you want an ultra-silky finish, warm the cocoa slightly with a tablespoon of yogurt to dissolve, then blend in.
- Taste as you go — sweetness levels vary with banana ripeness and yogurt tang.
Creative twists
- Mocha: add 1 teaspoon instant espresso powder with the cocoa.
- Peanut butter chocolate: swirl in 2 tablespoons of natural peanut butter at the end.
- Mint chocolate: add 1/4 teaspoon peppermint extract (start small).
- Berry banana: fold in thawed raspberries or strawberries after blending for a fruity swirl.
- Lower sugar: omit honey and add 1–2 Medjool dates (soaked) to the blender for natural sweetness.
Common questions
Q: How long do I need to freeze the bananas?
A: About 2 hours for slices to freeze solid; thicker chunks may take longer. Freezing them flat on a tray helps them freeze quickly and prevents clumping.
Q: Can I use plain yogurt or flavored yogurt instead of Greek yogurt?
A: Plain Greek yogurt gives the creamiest texture and tang. Regular yogurt works but may be softer and slightly icier. Flavored yogurt will alter sweetness and flavor balance; reduce added honey if using sweetened yogurt.
Q: Is this recipe kid-friendly and healthy?
A: Yes — it uses fruit and yogurt as primary ingredients. It’s lower in added fat than traditional ice cream and can be adjusted for sugar content. Nutritional values depend on yogurt fat level and amount of honey used.
Q: Can I make this without a blender?
A: You need a way to mash frozen bananas finely. A strong food processor is best. Mashing fully frozen fruit by hand is impractical.
Q: Can I prepare ahead for guests?
A: Freeze the banana slices in advance. Blend shortly before serving for best texture, or make and briefly freeze (1–3 hours) so you have scoopable servings ready.
If you have other questions about texture, substitutions, or pairing ideas, ask — happy to troubleshoot your batch-by-batch tweaks.
Chocolate Banana Frozen Yogurt
Ingredients
For the Frozen Yogurt
- 2 pieces ripe bananas Look for brown-speckled skin for best sweetness and creaminess.
- 2 cups Greek yogurt Plain, full-fat or 2% for the creamiest mouthfeel.
- 1/4 cup unsweetened cocoa powder Dutch-processed will give a rounder, less acidic chocolate note.
- 1/4 cup honey Or to taste; maple syrup or agave are good vegan swaps.
- 1 teaspoon vanilla extract Enhances the chocolate and banana flavors.
- 1 pinch salt Balances sweetness and deepens flavor.
Instructions
Preparation
- Slice the ripe bananas into 1/2-inch rounds and freeze on a single layer for about 2 hours, or until solid.
- Add the frozen banana slices to a high-speed blender or food processor. Add the Greek yogurt, cocoa powder, honey, vanilla extract, and a pinch of salt.
- Pulse to break up the bananas, then blend continuously until the mixture turns smooth and creamy. Scrape down the sides as needed.
- If the mixture gets stuck, add 1–2 tablespoons of milk (dairy or plant-based) to help it move.
- Taste and adjust sweetness with more honey, maple, or powdered sugar if desired.
- Serve immediately for a soft-serve consistency, or transfer to an airtight container and freeze for 1–3 hours for firmer scoops.
- If frozen solid, let it sit 5–10 minutes at room temperature before scooping.