Peanut Butter-Banana Frozen Yogurt
I don’t know why, but I just can’t bear to throw away those too-ripe bananas that have sat on the kitchen counter for one too many days. You know the ones. So I toss them in the freezer, thinking that someday they’ll magically become banana bread.
Yeah, not so much.
But I recently discovered a trick that really does work like magic (and by discovered, I mean “finally got around to trying that thing I pinned two years ago”): You take the frozen bananas and blend ‘em with yogurt and a bit of peanut butter for a DIY “ice cream” that’s ready to scoop in literally minutes.
Pro tip: Peel you bananas and put them in a plastic food-storage bag before tossing into the freezer—it’ll save you time later. If you’re not an advanced planner, just defrost the bananas, peel and all, in the microwave for about a minute to make them easier to peel.
So, when you’re hankering for some ice cream, just toss the ingredients in a food processor or blender: 3 frozen ripe bananas, cut into 1-inch pieces, plus ¼ cup creamy peanut butter and ¾ cup plain or vanilla Greek yogurt. Then just pulse the ingredients until they’re all smooth and ice cream-y. You can enjoy it immediately, or cover it and stick it in the freezer until you’re ready to serve.