This Chocolate and Banana Frozen Yogurt is a creamy, dreamy treat that’s ready in just 5 minutes of prep—no machine required. The rich cocoa pairs perfectly with the natural sweetness of ripe bananas, creating a luscious, velvety texture that feels indulgent yet wholesome. It’s a guilt-free dessert that’s as easy to make as it is delicious.
After a quick mix and a 6-hour freeze, you’ll be rewarded with a cool, refreshing delight that’s bursting with flavor. The smooth yogurt base, combined with the fruity banana and decadent chocolate, makes every bite a satisfying escape. Perfect for hot days or anytime you need a sweet pick-me-up!
What You’ll Need
- 2 cups (10 oz/284 g) frozen bananas (about 2-3 bananas)
- 2 tablespoons honey or agave nectar (adjust to taste)
- ¼ cup (2 oz/57 g) plain yogurt (Greek, non-fat, or full fat)
- ⅓ cup (1 ⅓ oz/37 g) cocoa powder (unsweetened)
- 2 teaspoons vanilla extract
How to Make It
- Combine ingredients: Add the frozen bananas, honey (or agave nectar), yogurt, cocoa powder, and vanilla extract into a food processor.
- Blend until smooth: Process for 2-3 minutes, scraping down the sides of the bowl once or twice, until the mixture is creamy, smooth, and free of lumps.
- Freeze: Transfer the mixture to an airtight container and freeze for at least 6 hours, or preferably overnight, until firm.
- Store: Keep in the freezer for up to 2 weeks. Let it soften slightly at room temperature for a few minutes before serving.
Toppings and Swirls to Elevate Your Frozen Yogurt
Take your Chocolate and Banana Frozen Yogurt to the next level with creative toppings! Try a drizzle of melted peanut butter or almond butter for a nutty twist. For crunch, sprinkle on chopped nuts, granola, or crushed graham crackers.
A handful of fresh berries or a swirl of raspberry jam adds a fruity contrast. And for the ultimate indulgence, top with mini chocolate chips or a dollop of whipped cream!
Perfect Pairings for Serving
This frozen yogurt is delicious on its own, but it also pairs wonderfully with other treats. Serve it alongside warm brownies or chocolate chip cookies for a decadent dessert. For a lighter option, layer it with fresh fruit slices in a parfait glass. It’s also a great topping for waffles or pancakes for a breakfast treat that feels like dessert!
Storage Tips for Maximum Freshness
Store your frozen yogurt in an airtight container to prevent ice crystals from forming. If it hardens too much in the freezer, let it sit at room temperature for 5-10 minutes before scooping. For best texture, enjoy within 2 weeks. If you’re making a big batch, consider portioning it into smaller containers for easy serving.
Quick Variations to Mix It Up
Customize this recipe to suit your taste! Swap the cocoa powder for cacao powder for a richer flavor, or use chocolate protein powder for a boost of nutrition. For a nutty twist, add 1-2 tablespoons of peanut butter or almond butter to the food processor. If you’re feeling adventurous, mix in a pinch of cinnamon or a dash of espresso powder for a unique flavor profile.
No Food Processor? No Problem!
Don’t have a food processor? A high-speed blender works just as well! If using a blender, you may need to stop and scrape down the sides more frequently to ensure a smooth consistency. For a chunkier texture, mash the bananas with a fork and mix everything by hand—it’s a bit more effort, but still delicious!
Chocolate and Banana Frozen Yogurt in 5 Minutes (No Machine)
Equipment
- food processor
Ingredients
- 2 cups frozen bananas (about 2-3 bananas)
- 2 tablespoons honey or agave nectar
- ¼ cup plain yogurt (Greek, non-fat or full fat)
- ⅓ cup cocoa powder
- 2 teaspoons vanilla extract
Instructions
- Add the bananas, honey (or agave nectar), yogurt, cocoa powder and vanilla extract into a food processor.
- Blend for about 2-3 minutes, scraping down the side of the bowl once or twice, until it is smooth, creamy and lump-free.
- Transfer to an airtight container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 2 weeks.
