The Goods

Recipe: Banana Caramel & Walnut Fro-Yo Sandwiches

Bye banana bread, these frozen treats are the new way to use up those overripe bananas.

Bye banana bread, these frozen treats are the new way to use up those overripe bananas

These fro-yo sandwiches are the perfect way to use up for those overripe bananas sitting on your counter. Full of nut butter and yogurt, they’re a healthier go-to than your average ice cream bar, but we promise they’re just as decadent. With caramel, walnuts and a tasty oatmeal banana cookie, it’s pretty safe to say you’ll want to have a batch in your freezer for those late night cravings.


Frozen Banana Caramel Yogurt:

  • 2 bananas, overripe
  • 1 cup 10% Greek yogurt
  • 2 tbsp all-natural peanut butter
  • ½ cup dulce de leche caramel sauce
  • 1 tsp salt

Oatmeal Banana Cookies:

  • ½ cup vegetable oil
  • ¼ cup butter, melted
  • ½ cup golden syrup
  • ½ cup dark brown sugar, packed
  • 2 eggs
  • 1 cup banana, overripe, mashed. Approx. 2 large bananas
  • 1 ½ cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup walnuts, chopped
  • 2 cups quick oats


For the frozen yogurt:

To a blender add bananas, yogurt, peanut butter and dulce de leche, blend on medium high until smooth and creamy. Use the blender’s plunger to help mix all the ingredients together or scrape down the sides with a spatula every so often while blending.

Transfer mixture to a resealable container large enough so the puree is 1 inch in height. The more surface area the frozen yogurt has, the faster it will freeze. After the first hour, stir and place back in the freezer. At the 2 hour mark the edges will start to set and firm up. After 4 ½ hours the frozen yogurt will be completely set and  ready for scooping into sandwiches. If needed let it sit at room temperature for a few minutes until it becomes scoopable.

For the cookies:

Preheat oven to 350F.

In a large mixing bowl, add oil, butter, golden syrup, dark brown sugar, eggs and banana and whisk until combined. In a separate bowl whisk dry ingredients together, the all purpose flour, cinnamon, baking soda and salt. 

Add the dry bowl into the wet bowl and stir until just combined. Fold in oats and walnuts. Drop generous spoonfuls (approx. 2 oz or ¼ cup) onto a parchment lined baking sheet and place in oven for 10-12 minutes. Cookies will be approximately 3 ½ inches in diameter.

To make your sandwiches:

Once cookies have cooled, add one scoop of the frozen banana yogurt onto a cookie and place another cookie on top. Wrap your cookie sandwich in plastic wrap and place in freezer for several hours, repeat with remaining frozen yogurt and cookies.

Banana Caramel & Walnut Fro-Yo Sandwiches can last in the freezer for several weeks.

Servings: Makes 2 cups worth of frozen yogurt and 18 cookies