Frozen banana yogurt

• overripe bananas↗4

  - the blacker the better - about 375 after peeling

• pot full-fat Greek yogurt↗500g g
• condensed milk↗175g g
• big handful banana↗

  chips

Step-by-step instructions

1. 1

   Whizz the flesh from the bananas, yogurt 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.

2. 2

   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 yogurt mix, then cover the container or containers well with cling film and freeze overnight until solid. Will keep for 3 months in the freezer.