CHOCOLATE PEANUT BUTTER FROZEN BANANA RECIPE BY TASTY
Here's what you need: bananas, dark chocolate, coconut oil, peanut butter, almond milk
Provided by Tiffany Lo
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Cut the bananas in half horizontally.
- Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
- In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
- In a bowl, mix the peanut butter and almond milk until smooth.
- Dip the bananas into the chocolate coating, then drizzle the peanut butter sauce on the banana.
- Place bananas in freezer until the coating has hardened.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 53 grams, Fat 33 grams, Fiber 6 grams, Protein 6 grams, Sugar 34 grams
FROZEN BANANA YOGURT WITH PEANUT BUTTER AND CHOCOLATE-HAZELNUT SWIRL
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 4 servings (about 2 cups)
Number Of Ingredients 4
Steps:
- Put the banana pieces in the freezer until frozen.
- Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold.
CHOCOLATE-PEANUT BUTTER FROZEN YOGURT
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- In a large metal bowl with an electric mixer, beat together condensed milk, peanut butter, vanilla, and salt until smooth. With mixer on low, beat in yogurt, milk, and cocoa powder until smooth, scraping down sides of bowl as necessary. Freeze until firm but scoopable, about 4 hours, beating with an electric mixer every hour.
FROZEN BANANA YOGURT
This no-churn frozen dessert is a great alternative to ice cream. Serve topped with crunchy banana chips
Provided by Sarah Cook
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Whizz the flesh from the bananas, yogurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
- Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin - like you would biscuits for a cheesecake base. Swirl through the frozen yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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