Chocolate Banana Froyo Clusters Recipe

As someone who curates Healthy Sweet Snacks, I’m sharing a ridiculously simple 3-ingredient frozen banana bite made with bananas, Essential Everyday Greek nonfat vanilla yogurt and semisweet chocolate with optional peanuts to keep on hand all summer.

I found Chocolate Banana Froyo Clusters by accident and i’ve been obsessed ever since. Little bites of sliced bananas covered in glossy semisweet chocolate chips feel like a tiny grown up candy, but without the guilt.

They’re playful and a little surprising, fits right into Healthy Sweet Snacks and even tips toward Köstliche Desserts if you’re feeling fancy, yet they still read like one of those Healthy Dessert Recipes you can eat without overthinking. I love how they look on a plate, people get curious, reach in and then you pretend you didn’t plan it.

Why I Like this Recipe

– I like that its quick and low effort, I can toss a batch in the freezer and forget about it.
– I love the creamy vs crunchy texture, feels fancy but I’m too lazy to actually bake.
– I enjoy having them on hand cause they’re perfect for grabbing when I’m hungry and don’t want junk.
– I like that friends always ask for more, makes me look like I did something impressive even though it was easy.

Ingredients

• Bananas add natural sweetness, fiber and potassium, turn creamy when frozen
• Ripe banana sugars give quick energy and a soft, slightly starchy texture
• Greek vanilla yogurt adds protein, tang, creaminess, and helps the froyo base set
• Vanilla flavor boosts sweetness perception so you might use less added sugar
• Semisweet chocolate chips melt into rich chocolate, balancing banana sweetness with cocoa
• Melted chocolate forms a shell, gives snap and indulgent texture to clusters
• Roasted peanuts add crunch, healthy fats and protein, plus salty contrast if used

Ingredient Quantities

• 3 ripe bananas sliced (about 1/2 inch thick)
• 1 cup Essential Everyday Greek nonfat vanilla yogurt
• 1 cup semisweet chocolate chips (for melting)
• 1/4 cup roasted peanuts, chopped, optional

How to Make this

1. Line a sheet pan with parchment and slice 3 ripe bananas into about 1/2 inch rounds; group the slices into several small clusters on the pan, leaving space between clusters.

2. Spoon about 1 cup Essential Everyday Greek nonfat vanilla yogurt over the banana clusters, making small mounds so the yogurt sticks to the slices.

3. Put the pan in the freezer for 1 to 2 hours, until the yogurt and bananas are frozen solid.

4. A few minutes before you take the pan out, melt 1 cup semisweet chocolate chips. Microwave in 20 second bursts, stirring each time, or melt over a double boiler; stop when mostly melted and stir until smooth so it doesnt burn or seize.

5. Remove the frozen clusters from the freezer and quickly spread the melted chocolate over the yogurt-topped bananas using a spoon or small spatula.

6. Immediately sprinkle 1/4 cup chopped roasted peanuts over the chocolate if you want the extra crunch, otherwise skip them.

7. Return the pan to the freezer for about 5 minutes so the chocolate sets.

8. Transfer the clusters to an airtight container or freezer bag and keep stored in the freezer. Eat straight from the freezer and enjoy.

Equipment Needed

1. Sheet pan lined with parchment paper
2. Sharp knife for slicing the bananas
3. Cutting board
4. Measuring cup for yogurt and chocolate
5. Microwave safe bowl or small saucepan for melting chocolate
6. Spoon or small rubber spatula to spread the chocolate, youll need to work fast
7. Small bowl and spoon for the chopped peanuts (optional)
8. Airtight container or freezer bag for storage

FAQ

Chocolate Banana Froyo Clusters Recipe Substitutions and Variations

• Bananas: swap for frozen strawberries or mango chunks — they freeze about the same, just a bit tangier and less creamy, slice to similar thickness.
• Essential Everyday Greek nonfat vanilla yogurt: use full fat Greek vanilla for richer mouthfeel, or coconut/almond dairy free vanilla yogurt if you need non dairy; plain yogurt plus 1 tsp vanilla and 1–2 tsp honey also works.
• Semisweet chocolate chips (for melting): use chopped dark or milk chocolate bars, chocolate almond bark, or candy melts instead; use equal weight and melt gently so it stays smooth.
• Roasted peanuts, chopped: swap with chopped almonds, pecans, or walnuts for crunch, or use toasted sunflower seeds or crushed pretzels if you want a nut free option.

Pro Tips

1. Pat the banana slices dry with a paper towel before you dollop yogurt on them, that way the yogurt actually sticks instead of sliding off once frozen. If theyre wet the whole thing turns into a sloppy mess.

2. Melt the chocolate slowly and stir a lot, dont overheat it. If it looks grainy add a tiny splash of neutral oil or a little butter and stir until glossy, it helps the chocolate flow and sets shinier.

3. Work fast when you coat them, but not frantic. Keep the melted chocolate in a warm bowl set over a bit of hot water so it stays smooth, and use a fork or small spatula to get even coverage. Do small batches so the chocolate doesnt cool too fast.

4. Freeze fully before you pack them away and layer with parchment so they dont stick together. Let the chocolate harden completely, then store in an airtight container and eat within a couple weeks for best texture.