Frozen yogurt-dipped banana bites
15 min · 15 g protein · 177 cals / serving
Banana coins dunked in thick vanilla protein yogurt, drizzled with dark chocolate and frozen until they crunch on the outside and turn creamy like soft-serve in the middle. Like a chocolate-dipped frozen banana, in two-bite pieces straight from the freezer.
Ingredients
- 2 small bananas, ripe but firm, cut into 1.5 cm (⅝-inch) coins
Yogurt coating
- 1 cup + 2 tbsp nonfat Greek yogurt
- 2/3 scoop whey protein, vanilla
- 1/2 tsp vanilla extract
- a pinch salt
- scant 1/2 oz dark chocolate 70-85%, 70%
- 2 tsp roasted salted peanuts, finely chopped (optional)
Steps
- Line a small tray or plate that fits your freezer with parchment. Lay out the banana coins and freeze them for 30 minutes, so the coating sets on contact instead of sliding off.
- Stir the yogurt, protein powder, vanilla and salt together until smooth and thick.
- Using a fork, dunk each cold banana coin in the yogurt, let the excess drip off and set it back on the parchment.
- Melt the chocolate in short bursts in the microwave, stirring between, then drizzle it over the bites in thin lines and scatter the peanuts on top. Freeze for at least 2 hours, until firm.
- Let them sit for 3–5 minutes out of the freezer before eating, so the banana softens to creamy.
Good to know
No protein powder?
Leave it out and stir a teaspoon of honey or maple syrup into the yogurt. The coating is a little softer and tangier but still freezes well.
Storage?
Once frozen solid, move them to a freezer bag or box with parchment between layers. They keep for a month, though the banana slowly darkens after a week.
Thicker coating?
Freeze the dipped coins for 20 minutes, then dip them a second time before adding the chocolate.
Can I use vanilla yogurt instead?
Yes, and skip the vanilla extract. Pick one with no added sugar (sweetened with stevia or sucralose): it scores almost as well as plain. A sugar-sweetened vanilla yogurt pulls the whole dish down, because it makes up so much of it.
Per
- Calories
- 106
- Protein
- (36%)
- 9 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (47%)
- 13 g
- of which sugar
- 9 g
- Fiber
- 1 g
- Sodium
- 52 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 530 kcal goes into the pot and 490 g of ingredients comes out as about 500 g of food: 106 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.