Frozen Banana Yogurt Bites (Printable)

Bite-sized frozen banana rounds coated in Greek yogurt and topped with nuts, coconut, or chocolate.

# 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 tbsp honey or maple syrup (optional)
04 - 1/2 tsp vanilla extract (optional)

→ Topping

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

# How To Make:

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 to prevent sticking.
06 - Sprinkle 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 bites are completely firm and set.
08 - Transfer the frozen bites to an airtight container and keep stored in the freezer until ready to serve.

# Expert Tips:

01 -
  • They taste like little bites of banana cream pie but come together with zero cooking and almost no cleanup.
  • You probably have everything you need in your kitchen right now, which makes them the ultimate low-effort win.
02 -
  • Let them sit out for two or three minutes before eating because straight from the freezer they are rock hard and you will regret biting into one immediately.
  • Do not skip the parchment paper or you will be chiseling yogurt off your baking sheet with a spatula and your patience.
03 -
  • Use a toothpick for dipping instead of a fork because it gives you more control and leaves a smaller hole in the yogurt coating.
  • If you want that bakery-shop look, double dip a few of them after the first layer has frozen for a thicker, creamier shell.

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