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Skinny Peanut Butter Banana Frozen Yogurt

Skinny peanut butter banana frozen yogurt made with no-churn blended frozen bananas and nonfat Greek yogurt for a smooth, ice-cream-like texture. Creamy peanut butter flavor with natural sweetness—soft-serve style or scoopable after freezing.
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Prep Time 15 minutes
freezing 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Frozen yogurt base
  • 3 bananas medium ripe, sliced and frozen
  • 1.5 cup plain nonfat Greek yogurt
  • 0.25 cup natural creamy peanut butter
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 0.25 tsp ground cinnamon
  • 0.125 tsp salt pinch
  • 2 tbsp roasted peanuts chopped, optional garnish
  • 1 tbsp mini dark chocolate chips optional garnish

Equipment

  • 1 food processor

Method
 

Freeze the bananas
  1. Freeze banana slices in a single layer for at least 3 hours or overnight until completely firm, using the freezer to harden them into a solid base.
  2. Check the bananas are fully firm before blending—if they bend or feel soft, freeze longer until they hold their shape.
Blend into frozen yogurt
  1. Add frozen bananas, Greek yogurt, peanut butter, honey, vanilla extract, cinnamon, and salt to a high-powered food processor; blend for 2–3 minutes, stopping occasionally to scrape down the sides, until smooth and creamy.
  2. Taste the mixture and adjust sweetness by blending in a little more honey if desired, then blend again briefly until fully incorporated.
Serve or freeze to scoop
  1. Serve immediately for a soft-serve consistency, keeping the texture creamy and spoonable without waiting for it to firm up.
  2. Transfer to a freezer-safe container if you want it scoopable, then freeze for 2–3 hours until firm enough to scoop.
  3. If the frozen yogurt gets too firm, let it sit at room temperature for 5–10 minutes to soften slightly before serving.
Garnish
  1. Top with chopped roasted peanuts and mini dark chocolate chips, if using, adding them right before serving for the best crunch and melt contrast.

Notes

For best texture, blend right after freezing and don’t let the bananas thaw on the counter. Store leftovers in a sealed freezer-safe container up to 2 weeks; for best scoopability, thaw at room temperature 5–10 minutes before eating. Freezing does work, but the garnish may soften. For a dairy-free swap, use plain non-dairy Greek-style yogurt and keep the rest the same to maintain a thick, spoonable blend.