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.




Comments

  1. 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.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...