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Skinny Peanut Butter Banana Frozen Yogurt

Skinny peanut butter banana frozen yogurt made with blended frozen banana for an impossibly smooth, naturally sweet ice-cream texture. Creamy protein frozen yogurt with peanut butter and optional honey—no added sugars for a lower-calorie sweet treat.
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Prep Time 10 minutes
freezing 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Banana nice cream base
  • 3 ripe bananas Slice and freeze until firm.
  • 1 cup plain Greek yogurt Use plain for best results.
  • 3 tbsp creamy peanut butter Creamy style melts/blends smoothly.
  • 1 tbsp honey Optional; add for extra sweetness.
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
Toppings
  • 1 banana slices For topping; use fresh or extra slices.
  • 1 peanut butter For drizzling.

Equipment

  • 1 stand mixer

Method
 

Blend the frozen yogurt
  1. Blend the frozen banana slices, Greek yogurt, peanut butter, honey (if using), vanilla extract, and salt until completely smooth, scraping down as needed for an even, creamy texture.
  2. Serve immediately as a soft-serve texture, or transfer to a freezer container for a firmer result.
Freeze and scoop
  1. Freeze 2-4 hours until scoopable and firmer for an ice-cream texture.
  2. Let sit 5 minutes at room temperature before scooping so it softens slightly for easier serving.
Top and serve
  1. Top with banana slices and a drizzle of peanut butter for a fresh, creamy finish.

Notes

Pro tip: use very ripe bananas and blend thoroughly—this is what creates the silky, smooth “frozen yogurt” texture. Refrigeration won’t firm it back up; store covered in the freezer for up to 2 weeks. For an even more protein-forward option, swap to Greek yogurt with higher protein; for a dairy-light version, choose a thick, high-protein non-dairy yogurt (texture may be slightly softer). Freezing is recommended; freezing extra portions works well.