Roasted Banana Frozen Yoghurt

    (9)
    1 hour 20 minutes

    The bananas need to be very ripe for this recipe. I liked the tangy flavour of the yoghurt with the sweetness of the roasted bananas. I saved a banana and added in the last minute before turning the machine off. I did this because I like chunks of fruit in my ice cream or frozen yoghurt. You can skip this step and just add all the banana at once.


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    Ingredients
    Makes: 1 litre

    • 4 very ripe bananas
    • 330g dark brown soft sugar
    • 900g plain Greek yogurt
    • 1 teaspoon vanilla extract

    Directions
    Preparation:5min  ›  Cook:15min  ›  Extra time:1hour freezing  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Line a 20cm tin with foil.
    2. Peel the bananas and cut length ways. Place bananas in the tin and cover with the brown sugar. Bake until the sugar melts and the banana is soft and roasted.
    3. Reserve 1 banana and transfer the others along with the melted sugar to a large bowl. Mix in the yoghurt and the vanilla. Pour yoghurt in the ice cream maker and freeze it according to the manufacturer's instructions. Add the reserved banana just before you turn off the ice cream maker, this will ensure you have some chunks of banana in the frozen yoghurt.

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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (7)

    by
    5

    I loved this recipe. I put peanut butter in it but thats just my preference. I didnt use an ice cream maker but it still turned out ok. Though I wish I had used an eletric whisk, which I will next time.  -  24 Aug 2012  (Review from Allrecipes UK & Ireland)

    by
    5

    WOW, can't believe how healthy this is when it tastes so lovely. Don't change a thing! We'll be making this all summer long  -  01 Jul 2011  (Review from Allrecipes UK & Ireland)

    by
    5

    i used normal plain yog - not Greek and it worked fine. Thought it might be too sweet since the bananas were really ripe but you need it. It was lovely served with raspberry turnovers.  -  30 Jun 2011  (Review from Allrecipes UK & Ireland)

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