Skip to main content

Banana Frozen Yogurt

It's calling to me.

It's kind of shocking that I haven't posted this yet, because we eat it all the time. Like, really, a lot.

It's absurdly easy. It's really quite healthy, depending on the amount of chocolate chips you add. We generally have all of the ingredients on hand. And it's so, so good.

In terms of method, the best way I've found is to spend about 3 hours freezing it in a covered container, stirring a couple of times along the way. But it also works to just let it completely freeze without stirring, and then thaw it a tiny bit and run it in the food processor until it's soft. Also, if you don't cover your container in the freezer, it'll freeze faster (but get more icy and less creamy).

I've always loved mashing bananas. The change in texture is kind of fascinating, right?


The Recipe:
1 ripe banana
1 tsp vanilla
1 tb honey (adjust according to how ripe the banana is)
1/4 tsp sea salt
1 c plain yogurt
Chocolate chips or other mix-ins
  • Mash the banana together with the vanilla, honey, and sea salt.
  • Mix in the yogurt and chocolate chips (or nuts, or sprinkles, or mini marshmallows, or...)
  • Place in a covered container in the freezer for about 3 hours, stirring every hour.

The Verdict:
Overall grade: A+
Overall reason: Easy, healthy replacement for ice cream
Time to prepare: 5 minutes, plus 3 hours of freezing and occasional stirring
Husband quote: We eat this so often that I don't remember what he said the first time. But he gets very excited whenever I inform him that there's yogurt in the freezer.




Labels

Labels:

Comments

  1. UnknownJanuary 28, 2014 at 4:04 PM

    I knew I would regret not buying bananas at the store today!

    ReplyDelete

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at  Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned  how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...
2 comments
Read more

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made  this recipe  from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead.  I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...
1 comment
Read more