As if chocolate frozen yogurt wasn’t delicious enough already. Adding caramelized bananas to it provides it with more taste and texture. This chocolate frozen yogurt with caramelized bananas makes a great dessert or a simple snack.
2 tablespoon(s) unsalted butter
2 large ripe bananas, cut into 1-inch rounds
2 tablespoon(s) light brown sugar
1 tablespoon(s) dark rum
1/2 cup(s) 2-percent milk
3 tablespoon(s) 2-percent milk
2 1/2 tablespoon(s) unsweetened Dutch-process cocoa powder
2/3 cup(s) granulated sugar
1 teaspoon(s) pure vanilla extract
1 1/4 cup(s) Deca & Otto plain Greek yogurt
1 ounce(s) bittersweet chocolate, finely chopped
In a nonstick skillet, melt the butter. Add the bananas in a single layer and sprinkle with the brown sugar. Cook over moderate heat, turning once, until caramelized, 8 minutes. Off the heat, add the rum and swirl the pan to dissolve the sugar. Scrape three-quarters of the bananas into a food processor and add 3 tablespoons of the milk. Puree until smooth. Transfer the puree to a small bowl and freeze until chilled, 15 minutes. Chop the remaining bananas and freeze until chilled.
In another bowl, whisk the cocoa with the granulated sugar, salt, vanilla, and the remaining 1/2 cup of milk. Whisk in the yogurt until smooth, then the banana puree.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions until nearly frozen. Mix in the chopped bananas and chocolate. Scrape the frozen yogurt into an airtight container, cover, and freeze until firm, at least 2 hours.