Last night I combined my Chowhound lessons and tips to make some pretty delicious banana/choc/peanut butter frozen yogurt.
First, I roasted 2 bananas at 350 degrees, in skins, to intensify sweetness. I didn't want to use additional sugar, so I thought this was a good move. It was.
Then I heated 1 C. 1% milk, 1/2 C. cocoa powder, and 2 GENEROUS TBSP smooth peanut butter until combined and hot. I slowly whisked this into 2 egg yolks. I then returned it to the heat and cooked until thick. I added the roasted bananas, another 2 generous TBSP pb, and 1 C. greek yogurt to this. I let cool, and mashed in 2 ripe, unroasted bananas, leaving things chunky. I moved to freezer to expedite cooling. The mixture was DELICIOUS (no added sugar, btw), but got QUITE thick. Like we could have eaten it as a mousse/pudding thing. But we wanted to freeze it. So into the machine it went. My machine was having issues with the thickness, so I added more milk (maybe another cup) right into the ice cream maker. This froze beautifully and with a lovely texture/consistency, though the flavors weren't as intense after the additional milk. We adored it last night -- I will say that the PB flavor intensified as it sat/froze. I just checked on it, and it's frozen beyond belief. Ce la vie. I never know how to resuscitate leftover homemade frozen treats, beyond defrosting a bit and blending in the blender.
I might try to use all milk next time -- not quite sure what the yogurt does for things here, except thicken the situation. It was a tasty and fun experiment -- thank you for your inspiration and recipe help!
I've got a banana bread in the oven -- will report back on that one. I combined the Taylor Florence and Test Kitchens recipes... 4 bananas, 2 roasted, AND yogurt. The batter certainly tasted delicious.