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Chocolate Peanut Butter and Banana Frozen Yogurt Bark

Switch up your summer dessert routine with this frozen yogurt bark! It is a great alternative to ice cream, and is safe for most lactose-intolerant individuals. Turn it into a fun summer activity by including kids in its preparation.

Makes: 24 servings


2 cups full-fat vanilla Greek yogurt

2 tablespoons natural peanut butter

¼ cup cocoa powder

2 tablespoons maple syrup (optional)

2 large bananas, sliced

¼ cup dark chocolate chips

Frozen yogurt bark before freezing - an "after" photo was hard due to melting!



  • Line a 9 x 13 inch baking sheet with parchment paper.

  • In a medium bowl, stir together the Greek yogurt, peanut butter, cocoa powder, and maple syrup (if using) until smooth.

  • Gently fold half of the banana slices into the yogurt mixture.

  • Spread the yogurt mixture evenly over the baking sheet until it is about ¼ inch thick. Sprinkle with the remaining banana slices and chocolate chips. Cover with plastic wrap and freeze overnight.

  • Slice frozen yogurt bark into medium-sized squares with a sharp knife. Store in an airtight container in the freezer.

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