Banana Nutella Frozen Yogurt Bark Treats

This is my “I need something sweet but I also need it to be chill” dessert. Banana Nutella Frozen Yogurt Bark Treats are creamy, swirly, crunchy, and just a tiny bit fancy if you squint. Think: tangy Greek yogurt sweetened just enough, swooped with warm Nutella, speckled with banana coins, a little crunch on top, and then broken into frosty shards that live in the freezer for those 9 p.m. snack emergencies. It’s fast to throw together, endlessly riffable, and honestly… dangerously easy to demolish.

My husband calls it “the freezer sheet,” which sounds weird until you catch him standing at the freezer door, barefoot, breaking off a piece and giving one to the toddler like it’s contraband. Big Saturday energy. We’ve taken it to playdates in a little cooler. I’ve also eaten it as breakfast with coffee because adulthood is wild and I make the rules. It’s become the thing I make when bananas are going spotty and we’re all grumpy—10 minutes of effort, and later we’ve got icy, chocolatey shards that make everyone nicer.

How to Make It

Grab a small rimmed sheet pan—quarter sheet or 9×13 works—and line it with parchment so the bark pops right out. In a bowl, stir 2 cups plain Greek yogurt with 2–3 tablespoons honey or maple syrup, 1 teaspoon vanilla, and a tiny pinch of salt. Don’t overthink it; just sweeten till it tastes happy.

Spread the yogurt in a 1/4-inch layer on the parchment. Not too thin or it’ll shatter, not too thick or it’ll take forever to freeze. Microwave 3 tablespoons Nutella for like 10–15 seconds so it’s pourable, then drizzle it over the yogurt and drag a spoon through for swoopy swirls. Slice 2 ripe bananas into coins and lay them all over. Optional but excellent: a handful of chopped hazelnuts or mini chocolate chips and a few flakes of sea salt.

Slide the whole situation into the freezer and forget about it for 2–3 hours, until firm enough to snap. Then pull it out, crack into pieces, and try not to burn your mouth on frozen chocolate. Kidding. Kind of.

✔Ingredient Notes

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– Greek yogurt: Full-fat gives you creamy, dreamy bark that doesn’t go icy. Low-fat works but sets a little harder. Plant-based yogurt is fine—just choose a thicker one.
– Bananas: Ripe but not mushy. Spotty is perfect. Too green and they go bland; too soft and they freeze weird.
– Nutella: Warm it slightly so it drizzles. Too hot and it melts through the yogurt; too cold and it blobs.
– Honey or maple syrup: Sweeten to taste. If using vanilla yogurt, dial it back unless you love sweet-sweet.
– Vanilla + salt: Tiny pinch of salt makes the chocolate and banana sing. Don’t skip unless you must.
– Toppings: Chopped hazelnuts, mini chips, granola crumbs, toasted coconut, or hemp hearts. Go light so it still snaps.
– Parchment + pan: Parchment is nonnegotiable for easy lift-off. Wax paper sticks and will break your heart.

✔Recipe Steps

1. Line a quarter sheet pan or 9×13 pan with parchment.
2. Stir 2 cups Greek yogurt with 2–3 tbsp honey/maple, 1 tsp vanilla, and a pinch of salt.
3. Spread yogurt 1/4-inch thick across the pan.
4. Warm 3 tbsp Nutella 10–15 seconds, drizzle, and swirl with a spoon.
5. Top with 2 sliced bananas and optional hazelnuts, mini chips, and flaky salt.
6. Freeze 2–3 hours until solid, then break into pieces and devour.

What to Serve It With

– Espresso or cold brew. The bitterness loves the sweet-tangy thing.
– Fresh berries or a few orange segments for brightness.
– A scoop of peanut butter on top if you’re a chocolate-peanut person.
– Movie night, patio hangs, or after-school snack chaos—this fits.

✔Tips & Mistakes

– Don’t spread it paper-thin. It’ll shatter and get icy. Aim for 1/4 inch.
– Warm, don’t scorch, the Nutella. You want drizzly ribbons, not hot lava.
– Keep toppings small. Big chunks make it hard to snap.
– Taste the yogurt before you freeze. If it’s not sweet enough now, it won’t magically sweeten later.
– If your freezer is a frost monster, cover the pan lightly with foil to prevent ice crystals.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Pop the bark into a freezer bag or lidded container, layering pieces with parchment so they don’t fuse. It keeps happy for about 1 month. Eat straight from the freezer for that satisfying snap, or let a piece sit 2–3 minutes if you want softer, creamier vibes. And yes, I’ve absolutely eaten two pieces with coffee at 8 a.m. No regrets.

✔Variations and Substitutions

– Dairy-free: Use a thick coconut yogurt. If it’s tangy, keep the honey/maple; if it’s sweet, reduce.
– More chocolate: Add cocoa nibs or a whisper of melted dark chocolate with the Nutella.
– PB swirl: Swap Nutella for warmed peanut butter or do half-and-half for the best of both.
– Different fruit: Strawberries, blueberries, or raspberries hold up well. Skip super watery fruit.
– Extra protein: Stir in a scoop of vanilla protein powder; thin with a splash of milk if it gets pasty.
– Sweetener swaps: Honey ↔ maple syrup ↔ a little powdered sugar. Start small and taste as you go.
– Nut-free: Skip nuts and use seeds (pumpkin, hemp). Still crunchy, still great.

Frequently Asked Questions

Banana Nutella Frozen Yogurt Bark Treats

Creamy Greek yogurt swirled with Nutella, topped with sweet banana slices, crunchy hazelnuts, and mini chocolate chips, then frozen into an easy, no-bake bark for a refreshing treat.

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Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups plain Greek yogurt use whole-milk for creamier texture
• ▢ 2 tablespoons honey or maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 0.75 cup Nutella slightly warmed for easier drizzling
• ▢ 1.5 cups ripe bananas, thinly sliced about 2 medium bananas
• ▢ 0.25 cup chopped toasted hazelnuts
• ▢ 2 tablespoons mini chocolate chips
• ▢ 0.13 teaspoon fine sea salt optional, enhances flavor

Instructions

Preparation Steps

• Line a rimmed baking sheet (about 10x15 inches) with parchment paper.
• In a bowl, whisk together Greek yogurt, honey, and vanilla until smooth.
• Spread the yogurt mixture onto the prepared sheet into an even layer about 0.25 inch thick.
• Microwave Nutella for 15 to 20 seconds until pourable. Drizzle over the yogurt and swirl with a knife or skewer.
• Top evenly with banana slices, chopped hazelnuts, and mini chocolate chips. Sprinkle a pinch of sea salt if using.
• Freeze uncovered until completely firm, about 3 hours.
• Break or cut into 16 pieces. Serve immediately or store frozen in an airtight container with parchment between layers.

Notes

For sweeter bark, add an extra tablespoon of honey. Swap hazelnuts for almonds or omit nuts for a nut-free version. Let pieces sit at room temperature for 2 to 3 minutes before eating for the best texture.