Jamie's Food Team
By Anna Helm Baxter
Peanut butter & banana yoghurt bark
With salted peanuts & caramel
10 mins plus freezing
Not Too Tricky
serves 6
About the recipe
Think frozen banoffee pie, but with peanut butter instead of chocolate. With slices of banana peeking out from underneath and crunchy peanuts scattered over the top, this makes a delicious summer treat.
Recipe From
Ingredients
250g Greek-style yoghurt
½ teaspoon vanilla bean paste
1 teaspoon runny honey
2 bananas
3 tablespoons crunchy peanut butter
20g salted peanuts
2 tablespoons caramel sauce
Method
- Line a 20cm x 30cm baking tray with a sheet of greaseproof paper. Mix together the yoghurt, vanilla bean paste and honey in a small bowl.
- Thinly slice the bananas into rounds and arrange three quarters of them on the prepared tray in a single layer. Spread the yoghurt evenly over the top. Dollop the peanut butter over the yoghurt and swirl using a table knife. Cut the remaining banana slices into quarters and halves, roughly chop the peanuts and scatter both over the yoghurt. Drizzle over the caramel sauce.
- Freeze for at least 4 hours, or until firm, then snap the bark into pieces and serve. It will last in the freezer for up to 7 days in a sealed container.
