Frozen Banana Yogurt Bites (Printable Version)

Creamy yogurt-coated frozen banana bites, quick to prep and freezer-ready; vegetarian and gluten-free.

# What You'll Need:

→ 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 (Optional)

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

# Directions:

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 if using, 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 for at least 2 hours, or until the yogurt bites are completely firm and frozen through.
08 - Transfer the frozen bites to an airtight container and store in the freezer until ready to serve.

# Expert Hints:

01 -
  • They come together in about fifteen minutes with zero cooking and almost zero cleanup, which is rare for something that feels this special.
  • The creamy cold bite of banana and yogurt is genuinely satisfying, almost like ice cream but without the heaviness that follows.
02 -
  • Let the bites sit at room temperature for two or three minutes before eating because straight from the freezer they can be tooth achingly hard.
  • Dairy free yogurt works perfectly here, just make sure it is a thick style or the coating will run right off the banana slices.
03 -
  • Freeze the banana slices plain for ten minutes before dipping and the yogurt coats them much more evenly because the cold surface firms the yogurt on contact.
  • Keep a damp paper towel nearby while working because sticky fingers slow you down and make a mess of the parchment paper.

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