Let Me Tell You How I Fell for Frozen Yogurt Banana Splits
Alright, so here's the thing. I never thought I'd be the sort of person who raves about a banana split—let alone one with frozen yogurt (I used to be a strict ice cream loyalist, don't judge). But then, one sweltering July, we had a fridge full of bananas teetering on that brown-spotted edge, and my nephew—bless his sweet tooth—drags out the tub of yogurt muttering something about "make it healthy-ish?" So, out came the bananas, frozen yogurt, and an odd assortment of toppings. It was a mess. It was glorious. And now, it’s my not-so-secret weapon when dessert cravings hit but I refuse to turn on the oven. Also, if you ever drop a cherry on the floor while assembling, it's not the end of the world (just don't let the dog beat you to it).
Why You'll Love This (According to Me)
I whip up this frozen yogurt banana split when I've got five minutes, a sweet craving, and a kitchen that should have been cleaned yesterday. My family goes a bit loopy for it since everyone can pile on whatever weird combo of toppings they want—sometimes I’m horrified, but hey, no judgment. If you’re like me, and sometimes the only "cooking" you want to do is assemble things in a bowl, you’ll appreciate this. Oh! And on those evenings when I’m craving something cold but not as heavy as classic ice cream, this hits the spot. (I mean, I once tried it with vanilla Greek yogurt that was supposed to be healthy and, well, let’s just say I stuck to the regular stuff after that.)
What You'll Need (And Optional Substitutes!)
- 2 bananas, halved lengthwise (mine are often, uh, a bit overripe—no harm done)
- 2 big scoops of vanilla frozen yogurt (or strawberry, or honestly whatever you’ve got that’s cold and creamy; I sometimes use coconut yogurt for a dairy-free twist)
- Handful of strawberries, sliced (or raspberries—my grandma always said go with what’s in season)
- A tablespoon or so of chocolate sauce (store-bought, homemade, or skip it if you’re not feeling it)
- Sprinkles—entirely optional but I have a 7-year-old niece who insists they’re non-negotiable
- Chopped nuts (almonds, walnuts, peanuts; just whatever you fancy)
- Whipped cream from a can (or homemade—do I ever whip it myself? Rarely, but you can!)
- Maraschino cherry or two for the top (unless someone else eats them first, which happens a lot here)
How I Actually Make It (Step By Step, Sort Of)
- Peel and halve the bananas lengthwise. Plop them into a long-ish dish if you’ve got one. Otherwise, just use whatever bowl is clean. I never stress about this.
- Scoop your frozen yogurt right in the middle, between the banana halves. If it’s too hard, let it sit for a few minutes or microwave it for, like, 7 seconds (not more, trust me—learned the hard way).
- Add your fruit—strawberries, raspberries, pineapple, whatever. This is where I usually sneak a bite—nobody’s watching.
- Drizzle with chocolate sauce. Don’t fuss over neat lines. Zig-zags, blobs, whatever. It all tastes the same.
- Top with sprinkles, nuts, and whipped cream as much or as little as you like. (Honest moment: I once skipped the nuts because I forgot to buy them, and nobody cared.)
- Finish with maraschino cherries, if you have them—or a strawberry, or nothing. Live a little.
Some Notes That Might Save You Trouble
- If your bananas are a bit mushy, that's fine. Actually, they taste sweeter. I used to panic about banana ripeness, but not anymore.
- Frozen yogurt melts fast—so don’t assemble until you’re ready to eat. Or, as I’ve discovered, just eat it quickly (not usually a problem).
- Small bowls work better than one massive shared dish, unless you want an all-in family free-for-all. Then, by all means, go big.
Variations I've Tried (and One I Regret)
- Swapping in chocolate frozen yogurt for vanilla—honestly, not bad, but the toppings get a bit lost.
- I once tried topping with crunchy granola. It was... odd. Not terrible, but I probably wouldn’t repeat it. (My husband liked it. Go figure.)
- A scoop of peanut butter or Nutella right on top. Absolutely decadent. Don’t tell my dentist.
- Once, I used grilled pineapple instead of fresh. Would not recommend—too soggy, bit of a mess, but hey, now you know!
What You'll Need in the Kitchen (But Don't Stress If You Don't Have Everything)
- Long sundae dish or bowl. No dish? A cereal bowl works just fine.
- Ice cream scooper. Or just a big spoon (less pretty, just as tasty).
- Sharp-ish knife for slicing the bananas—it doesn’t have to be perfect.
If you don't have a fancy dish, sometimes I literally just use a mug (hey, fewer dishes to wash).
How to Store (if You Actually Have Leftovers)
Honestly, in my house it never lasts more than a day, but if you must store it, cover tightly and keep in the freezer. Heads up: the bananas get icy and weird if left too long—but maybe you like that? I find it tastes better if you eat it right away, though I have stashed leftovers and snacked at midnight more than once.
Serving This Up—My Favorite Way
I usually set everything out buffet-style and let everyone make their own (less work for me—highly recommend). For birthdays, we go wild with those neon sprinkles and sometimes even light a candle. My brother eats his with a tiny espresso spoon—no idea why, but it’s become a thing.
Pro Tips from Someone Who’s Messed This Up
- I once tried to rush scooping frozen yogurt straight from the deep freeze. Bent the spoon. Take it out early, give it a minute to soften—your wrists (and cutlery) will thank you.
- Don’t overcrowd with toppings or you’ll lose the banana underneath—and then, what’s the point?
- If you forget the whipped cream, just pile on extra fruit. Actually, sometimes I like it better that way.
FAQ (Yep, People Have Actually Asked Me These!)
- Can I use regular yogurt instead of frozen?
You can, but it’s more of a parfait than a split. It works if you chill it a bit longer, but it’s not quite the same. - Do I have to use bananas?
Well, then it’s not a banana split, is it? But, okay, swap with peaches or mango if you’re feeling wild. - How do I keep the frozen yogurt from melting?
Ha! Let me know if you figure that out. Honestly, just assemble and eat quickly. Or eat outdoors and call it rustic. - Is there a way to make this vegan?
Absolutely! Use your favorite non-dairy frozen yogurt and coconut whipped cream. Tastes just as good, promise. - Where do you get your favorite chocolate sauce?
I usually use Hershey’s Chocolate Syrup, but if I’m feeling fancy, I try recipes like this homemade chocolate sauce from Sally’s Baking Addiction.
Oh, and a quick random aside—my neighbor once brought over a banana split with gummy bears and I have to admit, it was... interesting. Not my thing, but it made for a good laugh.
So there you go, my very imperfect, very delicious guide to a frozen yogurt banana split. Make it, mess it up, make it again, and make it your own. And if you’ve got any wild topping ideas, send them my way—unless it’s anchovies, then maybe keep it to yourself!
Ingredients
- 2 large bananas, peeled and halved lengthwise
- 2 cups vanilla frozen yogurt
- ½ cup fresh strawberries, sliced
- ½ cup pineapple chunks
- ¼ cup chocolate syrup
- ¼ cup chopped walnuts
- ¼ cup whipped cream
- 4 maraschino cherries
Instructions
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1Slice each banana in half lengthwise and place two halves in each serving dish.
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2Scoop ½ cup of vanilla frozen yogurt between the banana halves in each dish.
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3Top the frozen yogurt with sliced strawberries and pineapple chunks.
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4Drizzle chocolate syrup over the fruit and yogurt.
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5Sprinkle chopped walnuts on top, add a dollop of whipped cream, and finish with a maraschino cherry.
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6Serve immediately and enjoy your frozen yogurt banana split.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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