Recipe Intro From feedfeed
INGREDIENTS500g bananas 420g thick natural yogurt 100g Valrhona Dutch Processed Cocoa Powder (See Note below) 80ml maple syrup 1 tsp vanilla bean pasteDIRECTIONS Slice the bananas into even rounds and layer in a freeze proof container between sheets of non stick baking paper. Freeze for 4 hours or overnight. Place the banana, yogurt, cocoa, maple syrup and vanilla in a food processor and process for 3-5 minutes or until smooth. Spoon into a 1.5 litre capacity metal container and freeze for 3-4 hours or until firm.