Banana Chocolate Walnut Frozen Yogurt Recipes

Steps:

• Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
• Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

Steps:

• Put the banana pieces in the freezer until frozen.
• Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold.

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
• Stir together flour, baking soda, and salt.
• Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
• With mixer at low speed, add flour mixture and mix until just incorporated.
• Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
• Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.

Steps:

• Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
• Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

Steps:

• Cut the bananas in half horizontally.
• Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
• In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
• Place chocolate chips onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
• Place bananas in freezer until the coating has hardened.
• Enjoy!

Steps:

• Slice bananas and drop in blender jar of food processor bowl. If using frozen banana, partially thaw, snip off end of skin, and squeeze directly into food processor.
• Add remaining ingredients. Blend until smooth.
• Freeze until mushy. Beat and pour into popsicle molds.
• Freeze until firm. To unmold, hold in hand or let set at room temperature until mold will slide off. Enjoy.

Steps:

• Stir dates into yogurt, cover, and refrigerate overnight to allow fruit to soften.
• In the morning, stir bananas into yogurt mixture.
• Spoon into bowls and top with chopped walnuts.

Steps:

• Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
• Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

Steps:

• In medium saucepan over medium heat, stir together cocoa and sugar.
• Stir in evaporated milk.
• Stir constantly until sugar is dissolved.
• Remove from heat and stir in corn syrup.
• Cool completely.
• Add yogurt and banana, stir with whisk until blended.
• Refrigerate several hours until cold.
• Pour mixture into 1 quart ice cream machine.
• Use manufacturer's directions to finish it off.

Steps:

• Peel and slice the bananas into 1/4 inch diagonal slices. Place cut bananas in a shallow dish and toss with lemon juice.
• Melt the butter and brown sugar in a heavy skillet and cook on medium high heat for one minute or until butter is melted. Stir in the bananas tossing to coat. When bananas are nicely glazed remove from heat.
• Place the chocolate chips and half-and-half in a microwave safe measuring cup. Microwave for 20 seconds, stir and microwave again for 10 to 20 seconds if needed. Stir until smooth. Add cinnamon Kahlua or Kahlua substitute.
• Place a scoop of vanilla ice cream in an ice cream dish, top with the warm bananas spooning any of the brown sugar glaze over each individual serving. Drizzle with chocolate sauce and sprinkle with toasted chopped walnuts. Garnish each with a maraschino cherries.