Homemade banana frozen yogurt with raspberries

I was walking through the kitchen the other day when I caught sight of two ripe bananas sitting on the counter, put there by *le husband to be thrown away because he doesn’t like overly ripe bananas. My first thought was to make banana bread, but I could already hear *le husband complaining that I was going to make him gain weight again. 😅

Then I remembered reading somewhere about an ice cream recipe made with Greek yogurt and no added sugar, so without thinking twice, I cut up the bananas and put them in the freezer until the next day.

Container of homemade banana frozen yogurt with raspberries, bananas and caramel sauce

The next day, I got the green light that “the small bears” 🐻🐻 were craving banana ice cream, so I took the bananas out of the freezer and got to work.

And that’s how this banana frozen yogurt came to be. It’s a very simple recipe made with just a few ingredients, and the best part is that you can make it at home without an ice cream maker.

What You Need for This Banana Frozen Yogurt

The secret is to use very ripe bananas. The riper they are, the sweeter and more flavorful they become.

Greek yogurt pairs really well with banana. It’s creamy, but it also has a slight tanginess that balances the sweetness.

You don’t need many ingredients or any special equipment for this recipe. A blender or food processor is all you need, so there’s no need for an ice cream maker.

Helpful Tips

Freeze the bananas at least 24 hours ahead. This is an important step, so it’s worth planning ahead. I cut mine into pieces and left them in the freezer until the next day.

Use very ripe bananas. They are naturally sweeter and more flavorful, making them perfect for homemade desserts.

Use a blender or food processor. The frozen bananas need to be blended well to get a smooth, creamy consistency. I used a mini food processor, and it worked perfectly.

Frozen banana slices, Greek yogurt and honey for homemade banana frozen yogurt

Creamy banana frozen yogurt mixture blended in a food processor

A Few Things to Know Before Serving

After spending some time in the freezer, the frozen yogurt will be quite firm, so it’s best to take it out about 30 minutes before serving. This makes it much easier to scoop.

I also made some caramel sauce to go on top, just because I couldn’t help myself. 😀 I added a few raspberries from the garden as well. I put them directly on top of the frozen yogurt before placing the container in the freezer, mostly for a bit of color and texture, but they turned out to be a really good match.

More Homemade Ice Cream Recipes

If you enjoy homemade ice cream, I have two more recipes on the blog that you might want to try.

🍦 Chocolate Ice Cream That Takes Me Back to Childhood – a slightly more elaborate recipe, but the flavor takes me straight back to summer holidays as a child. It’s the ice cream my mom used to make every summer, so it has a special nostalgic touch for me.

💪 Protein Ice Cream with No Added Sugar – a great option for those days when I want something sweet and cold, but also want a little more protein and no added sugar.