Frozen Yogurt Bananas

By Dane Feldman
Photo by Dane Feldman.

To further the celebration of Slow Week (and with summer right on the horizon), I made frozen yogurt bananas. These are delicious, light, and packed with protein.

What you’ll need:
2-3 overripe bananas
1/2 plain Greek yogurt
Rainbow or chocolate sprinkles
Crushed walnuts
Rolled oats and/or cereal of choice
Cookie sheet
Waxed paper
Small bowl
Large bowl

First, spoon out 1/2 of the Greek yogurt into the large bowl. Pour in a little bit of sprinkles, crushed walnuts, and honey. Mix with a spoon. In the smaller bowl, pour in some cereal or rolled oats. I used the cinnamon flavored Kashi Go Lean Crunch! and added some organic rolled oats.

Cover the cookie sheet with waxed paper. Now, slice the bananas into bite-sized pieces. With your hands, put each piece into the yogurt mixture and coat until the banana is covered. Then, roll each piece in the oats and cereal. Place the pieces on the cookie sheet and put a toothpick through each one.

Freeze for at least 2 hours, then serve!

If you’re looking for something a little more in the spirit of Sloppy Saturday, roll the bananas in vanilla or coffee ice cream and peanut butter. Add chocolate sauce instead of honey and M&Ms or Reese’s Pieces instead of cereal and oats.

If not, these bites as is are great as breakfast protein snacks!