Roasted banana frozen yoghurt

    Roasted banana frozen yoghurt

    268saves
    1hr20min


    33 people made this

    About this recipe: The bananas need to be very ripe for this recipe. The frozen yoghurt turned out very nice, I liked the tangy flavour of the yoghurt with the sweetness of the roasted bananas. I saved a banana and added in the last minute before turning the machine off. I did this because I like chunks of fruit in my ice cream or frozen yoghurt. You can skip this step and just add all the banana at once.

    ritaturner Washington, United States

    Ingredients
    Makes: 1 litre

    • 4 very ripe bananas
    • 330g dark brown soft sugar
    • 900g plain Greek yogurt
    • 1 teaspoon vanilla extract

    Method
    Prep:5min  ›  Cook:15min  ›  Extra time:1hr freezing  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4.
    2. Line a 20cm tin with foil. Peel the bananas and cut lengthways. Place bananas in the tin and cover with the brown sugar. Bake until the sugar melts and the banana is soft and roasted.
    3. Reserve 1 banana and transfer the others along with the melted sugar to a large bowl. Mix in the yoghurt and the vanilla. Pour yoghurt in the ice cream maker and freeze it according to the manufacturer's instructions. Add the reserved banana just before you turn off the ice cream maker, this will ensure you have some chunks of banana in the frozen yoghurt. Enjoy it!

    See it on my blog

    Check out my other recipes at Pink Bites

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    Reviews (7)

    5

    I loved this recipe. I put peanut butter in it but thats just my preference. I didnt use an ice cream maker but it still turned out ok. Though I wish I had used an eletric whisk, which I will next time. - 24 Aug 2012

    bethany
    by
    5

    WOW, can't believe how healthy this is when it tastes so lovely. Don't change a thing! We'll be making this all summer long - 01 Jul 2011

    vickie
    by
    5

    i used normal plain yog - not Greek and it worked fine. Thought it might be too sweet since the bananas were really ripe but you need it. It was lovely served with raspberry turnovers. - 30 Jun 2011

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