Frozen Peanut Butter Banana Yogurt Bark (Healthy, No-Bake)

This frozen Greek yogurt bark swirled with peanut butter and topped with banana is the healthy no-bake snack my freezer can’t keep stocked. It’s kid-friendly, protein-packed, and sets in 2–4 hours perfect for after-school cravings or a late-night dessert fix. Want more freezer bark ideas? Try my Berry Swirl Yogurt Bark next. I optimized the thickness, swirl, and toppings so every bite snaps clean but stays creamy.

Why You’ll Love It (Why it’s a healthy snack)

• Protein-packed: Greek yogurt + peanuts/chia/hemp (≈6–7g per piece).
• No-bake: spread, swirl, freeze, snap.
• Kid-friendly: customizable toppings = instant wins.
• Make-ahead: freezer-ready for busy weeks.

Freezer & Storage (quick-hit)

• Freeze: 2–4 hrs, until firm
• Serve: straight from freezer (soften 3–5 mins for toddlers)
• Store: airtight container, up to 3 months
• Thickness: ~¼ inch = crisp snap; thicker = creamier
  (See home freezer best practices from the U.S. FDA Food Safety.)

Ingredients & Smart Swaps

Base

• 2 cups (500 g) Greek yogurt, 2% or whole (DF option: thick coconut/soy “Greek-style”)
• 2 Tbsp honey or maple syrup
• 1 tsp vanilla extract
• Pinch fine sea salt

Swirl & Toppings

• ⅓ cup natural peanut butter, warmed to drizzle (peanut butter nutrition via USDA FoodData Central)
• 2 ripe bananas, thinly sliced
• 2 Tbsp dark chocolate chips or cacao nibs
• 1 Tbsp chia seeds
• 1 Tbsp hemp hearts
• Optional crunch: granola, chopped peanuts, freeze-dried berries

Swaps

• Nut-free: sunflower seed butter or tahini
• Protein-boost: whisk in 1 scoop (20–25 g) vanilla protein powder; thin with 1–2 Tbsp milk if needed — if you love high-protein bark, check out my Chocolate Chip Protein Yogurt Bark.
• Lower sugar: use extra-ripe bananas, skip added sweetener
• Chocolatey: dust with unsweetened cocoa before freezing

Step-by-Step: Peanut Butter–Banana Frozen Yogurt Bark

You’ll need: 9×13-inch rimmed baking sheet, parchment, spatula

1. Line the pan with parchment (overhang for easy lifting).
2. Whisk yogurt, sweetener, vanilla, and salt until smooth.
3. Spread to ~¼-inch thickness.
4. Swirl warmed peanut butter with a butter knife.
5. Top with banana, chocolate, chia, and hemp; press lightly.
6. Freeze 2–4 hours, until the center is firm.
7. Break or slice (warm knife for clean squares) and serve.

Storage & Meal Prep

• Freeze in a parchment-lined, airtight container for up to 3 months.
• Serve from the freezer; soften 3–5 minutes for young kids.
• Batch tip: make two trays—one granola + cacao nibs, one freeze-dried strawberries + peanuts.
• Craving something spoonable instead? My Edible Brownie Batter scratches the chocolate itch without turning on the oven.

Substitutions & Variations

• PB&J Bark: swirl PB + spooned dots of strawberry chia jam + banana. For a fruity vibe, try Berry Swirl Yogurt Bark.
• Trail-Mix Crunch: granola, chopped peanuts, pumpkin seeds, raisins.
• Vegan: DF Greek-style yogurt + maple syrup; use dark chocolate.
• School-Safe: sunflower seed butter + cocoa nibs + freeze-dried raspberries.
• Protein-Boost: add protein powder to yogurt base—or make my Chocolate Chip Protein Yogurt Bark.

Frozen Peanut Butter Banana Yogurt Bark (Healthy, No-Bake, Kid-Friendly)

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• Author: Chloe Harper
• Total Time: 130
• Yield: 12 pieces 1x
• Diet: Vegetarian

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Description

Creamy Greek yogurt bark swirled with peanut butter and topped with banana, chocolate, and seeds. A no-bake, kid-friendly, protein-packed freezer snack that sets in 2–4 hours.

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Ingredients

Scale 1x2x3x

2 cups (500 g) Greek yogurt, 2% or whole

2 Tbsp (30 ml) honey or maple syrup

1 tsp (5 ml) vanilla extract

Pinch fine sea salt

1/3 cup (85 g) natural peanut butter, warmed to drizzle

2 ripe bananas, thinly sliced

2 Tbsp (28 g) dark chocolate chips or cacao nibs

1 Tbsp (12 g) chia seeds

1 Tbsp (10 g) hemp hearts

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Instructions

1. Line a 9×13-inch rimmed sheet pan with parchment, leaving overhang.

2. Whisk yogurt, honey/maple, vanilla, and salt until smooth; spread to ~1/4-inch thick.

3. Warm peanut butter until pourable; drizzle over yogurt and swirl with a knife.

4. Top with banana, chocolate/cacao nibs, chia, and hemp; press lightly so toppings adhere.

5. Freeze 2–4 hours, until solid in the center.

6. Lift out, break into pieces or slice with a warm knife, and serve.

Notes

Texture tip: 1/4-inch layer = crisp snap; thicker = creamier bite.

Protein boost: whisk in 1 scoop (20–25 g) vanilla protein powder; thin with 1–2 Tbsp milk if needed.

Nut-free: use sunflower seed butter or tahini; choose nut-free toppings.

Vegan: use dairy-free Greek-style yogurt and maple syrup; pick dairy-free chocolate.

Serving for kids: let pieces soften 3–5 minutes before eating.

• Prep Time: 10
• Category: Healthy-ish Desserts
• Method: No-Bake, Freeze
• Cuisine: American

Nutrition

• Serving Size: 1 piece (1/12 of recipe)
• Calories: 120
• Sugar: 9
• Sodium: 35
• Fat: 6
• Saturated Fat: 2
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 13
• Fiber: 2
• Protein: 6.5
• Cholesterol: 5

Your Questions Answered

Made this? Tell me your berry or topping combo in the comments—I’m always testing new flavor ideas.

Share it! Tag @FlavorAndRecipes on Instagram and I’ll feature reader photos in Stories.

Pin for later: Save this for your next healthy-ish frozen treat craving.