I have previously expressed my love for frozen banana concoctions. See here for my take on “banana softserve” – what I call “nanner cream.” I’ve also declared my obsession with my new ice cream maker. It couldn’t be long before I concocted a recipe for banana frozen yogurt. Perhaps I should actually call it “Nanner Cream 2.0.”

This recipe combines  the creaminess of blended frozen bananas with the tang of yogurt to create a delicious, and reasonably wholesome, dessert. Even Ross, who usually scoffs at a dessert that resembles anything healthy, liked this recipe. Granted he served it between two chocolate chip cookies with a drizzle of chocolate syrup, but ya’ know.

If you don’t have an ice cream maker I highly recommend getting one. They’re just so easy and so much fun. I haven’t even made actual “ice cream” yet but I’ve really enjoyed the other frozen delights I’ve whipped up. However, if you don’t have one you could certainly eat this straight out of the blender or let it set up on its own in the freezer. It’s just not as fun.

Banana Frozen Yogurt

Ingredients
3 thinly sliced frozen bananas
1/2 cup yogurt
1/2 cup milk
1/2 cup brown sugar

1.) Prepare your ice cream maker drum according to directions. I just keep mine in the freezer when I’m not using it.
2.) Combine all of the ingredients in a blender or food processor. Blend until totally smooth.
3.) Pour the mixture into the ice cream maker and turn it on. Time will vary by machine, but mine only took about 10 minutes before it was too thick to turn around any more.
4.) Eat it right away for a soft serve consistency or put it in the freezer to harden up. It does get quite hard, so take it out of the freezer about 10-15 minutes before you want to serve it.