Frozen Banana Yogurt Bites (Print version)

Creamy yogurt-coated banana rounds frozen until firm; topped with nuts, coconut, or chocolate for a healthy bite.

# What goes in:

→ Fruit

01 - 2 medium ripe bananas

→ Yogurt

02 - 3/4 cup (180 g) Greek yogurt, plain or vanilla

→ Sweetener & Extras

03 - 1 tablespoon honey or maple syrup (optional)
04 - 1/2 teaspoon vanilla extract (optional)

→ Topping

05 - 1/4 cup (30 g) chopped nuts, shredded coconut, or mini chocolate chips (optional)

# Cooking steps:

01 - Line a baking sheet with parchment paper and set aside.
02 - Peel the bananas and cut them into 1/2-inch thick rounds.
03 - In a small bowl, combine the Greek yogurt with honey and vanilla extract, stirring until smooth and well blended.
04 - Dip each banana slice into the yogurt mixture, turning to coat evenly on all sides. Use a fork or toothpick for easier handling.
05 - Place each yogurt-coated banana slice onto the prepared parchment-lined baking sheet, leaving a small gap between pieces.
06 - Sprinkle your choice of chopped nuts, shredded coconut, or mini chocolate chips over the coated banana slices while the yogurt is still soft.
07 - Place the baking sheet in the freezer and freeze for at least 2 hours, or until the bites are completely firm and set.
08 - Transfer the frozen bites to an airtight container and store in the freezer until ready to serve.

# Tips from flavorandfeast:

01 -
  • They come together in about fifteen minutes with zero cooking, which makes them basically effort-free.
  • The creamy cold bite of banana and yogurt hits somewhere between ice cream and candy, but you feel good after eating them.
  • Kids treat them like dessert while you quietly know they are eating fruit and protein.
02 -
  • Let the bites sit at room temperature for two or three minutes before eating, because biting straight from the freezer is rough on your teeth.
  • If your yogurt is too thin, it will slide right off the banana, so stick with Greek yogurt or strain regular yogurt first.
  • Dairy free yogurt works just fine, but coconut based ones tend to freeze harder than almond or soy based varieties.
03 -
  • Chill your bananas in the fridge for about twenty minutes before slicing, because cold firm slices are dramatically easier to coat evenly.
  • Double the batch every time, because eighteen bites sounds like plenty until you taste one straight from the freezer and lose all self control.

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