Banana & Nutella Frozen Yogurt Bark
This frozen yogurt bark is one of those treats that’s way easier than it has any right to be. The tangy Greek yogurt balances out the richness of Nutella, while ripe bananas add natural sweetness and a creamy texture.
What I love most is you can break it into pieces and grab them straight from the freezer whenever you need a quick dessert or afternoon pick-me-up.
It’s especially perfect for those sticky summer days when you want something refreshing but not too heavy. Plus, kids can help make it – though in my experience, they’re even better at helping it disappear.
What you need for Banana & Nutella Frozen Yogurt Bark
• 2 cups plain Greek yogurt
• 2 ripe bananas, mashed
• 1/3 cup Nutella
• 2 tablespoons honey
• 1/2 cup chopped hazelnuts
• 1/4 cup mini chocolate chips
• Pinch of salt
How to make Banana & Nutella Frozen Yogurt Bark
1. Line a 9×13 inch baking pan with parchment paper, making sure you have some overhang on the sides – this will make it much easier to lift out later. Give the paper a light spray with cooking spray to prevent sticking.
2. In a large bowl, combine the Greek yogurt, honey, and a tiny pinch of salt. The salt might seem odd, but it really brings out the sweetness and makes all the flavors pop.
3. Peel and mash your bananas with a fork until they’re pretty smooth – a few small lumps are fine, but you don’t want any big chunks or they’ll be icy when frozen. You want them about the consistency of baby food.
4. Fold the mashed bananas into your yogurt mixture until well combined. The mixture might look a bit loose – that’s totally normal.
5. Pour the mixture into your prepared pan, using a spatula to spread it into an even layer about 1/4 inch thick. Give the pan a few gentle taps on the counter to get rid of any air bubbles.
6. Warm your Nutella in the microwave for about 20 seconds – this makes it much easier to swirl. Drop spoonfuls of the warm Nutella all over the yogurt mixture, then use a butter knife to create pretty swirls. Don’t over-swirl or you’ll lose the distinct patterns.
7. Sprinkle the chopped hazelnuts and mini chocolate chips evenly over the top. Press them in very gently with the palm of your hand so they stick when frozen.
8. Place the pan in the freezer and let it freeze until completely solid, at least 4 hours but preferably overnight. You’ll know it’s ready when the surface is firm to the touch and no longer gives when pressed.
9. When frozen solid, lift the bark out using the parchment paper overhang and place on a cutting board. Let it sit for about 2 minutes to soften ever so slightly – this prevents the chocolate from shattering when you cut it.
10. Using a sharp knife, cut or break the bark into irregular pieces. If the bark is too hard to cut, wait another minute or two.
Store the pieces in a freezer bag or container with parchment between layers to prevent sticking. It’ll keep for about a month in the freezer, but I bet it won’t last that long!
RECIPE NOTES & TIPS:
• Use full-fat Greek yogurt – low-fat gets too icy
• Very ripe bananas work best – they’re sweeter and mash easier
• Don’t skip the salt – it balances sweetness
• Quick-soften bananas in microwave if needed (30 secs)
• Too thick Nutella won’t swirl – 20 sec micro zap fixes this
• Work quickly once Nutella is warm
• Tap pan hard on counter 2-3 times to prevent air bubbles
SERVING SUGGESTIONS:
• Perfect with afternoon coffee or espresso
• Kids love it with cold milk
• Great after workout snack with protein shake
• Pack in lunch boxes (stays cold 2-3 hours)
MAKE IT WORK FOR:
• Parties: Cut into bite-size squares, serve in mini cupcake liners
• Kids: Skip hazelnuts, use sprinkles instead
• Fancy dinner: Plate with fresh berries & mint
• Potluck: Transport in cooler, pre-cut pieces
• Health kick: Use dark chocolate, less Nutella
STORAGE & LEFTOVERS:
• Keeps 1 month frozen
• Store in freezer bags or container
• Layer parchment between pieces
• Let sit 1-2 mins before eating
• Don’t refreeze if fully thawed
• Best eaten within 2 weeks for freshest taste
