4 overripe bananas (approx 375 g after peeling), the blacker the better
500 g pot fat-free Greek yoghurt
175 g condensed milk
1 big handful banana chips
- Whizz the flesh from the bananas, yoghurt and condensed milk together in a food processor or blender until smooth. Scrape into an ice cream container or loaf tin, or divide between individual pots.
- Crush up the banana chips, if using, by tipping them into a food bag and bashing with the end of a rolling pin – like you would biscuits for a cheesecake base. Swirl through the frozen yoghurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.