Chocolate Peanut Butter and Banana Frozen Yogurt Bark
Prep Time
10 minutes + freeze overnight
Nutritional Info
Calories50 kcal
Protein2 g
Fat2 g
Carbohydrate8 g
Fibre0.7 g
Sodium7 mg
Calcium27 mg
Source: Sarah Remmer, RD


2 cups(500 ml)vanilla, full-fat Greek yogurt
2 tbsp(30 ml)natural peanut butter (you can use a peanut-free seed butter substitute here)
2 tbsp(30 ml)maple syrup
1/4 cup(60 ml)cocoa powder
2 largebananas, sliced
1/4 cup(60 ml)dark chocolate chips and/or peanut butter chips


  1. Prepare a baking sheet by lining it with parchment paper.
  2. In a medium bowl, combine Greek yogurt, natural peanut butter, maple syrup and cocoa powder. Stir until smooth and uniform in texture and colour.
  3. Slice bananas and add half of the slices to the mixture, stirring gently.
  4. Pour the mixture onto the prepared baking sheet and spread evently. Top with remaining banana slices, and then sprinkle with chocolate chips. Freeze overnight.
  5. With a large, sharp knife, slice forzen yogurt bark into medium-sized squares. Transfer the uneaten bark to a freezer-safe, sealable container and freeze right away (they melt fast!). Enjoy!!