Banana-Tofu Frozen Yogurt

Preparation info

  • Difficulty


  • Yield: approximately

    6 cups

Appears in

The first reaction my students always seem to have to this recipe title is a frown, but that changes when they taste the finished product. The flavor is great—slightly tart and very refreshing—and it has a smooth texture that would normally require a considerable quantity of cream and eggs to achieve. Try serving this with Banana Layer Cake with Maple Cream Cheese Frosting.


  • 12 ounces (340 g) soft tofu
  • 2 pounds (910 g) ripe bananas (about 4 medium)
  • 4 teaspoons (20 ml) lime juice
  • ½ cup (120 ml) vegetable oil
  • cups (360 ml) Unflavored Yogurt
  • ¾ cup (180 ml) or 9 ounces (255 g) honey
  • 2 teaspoons (10 ml) vanilla extract


  1. Blend the tofu, peeled bananas, and lime juice in a food processor until smooth. Transfer to a bowl. Stir in the oil, yogurt, honey, and vanilla.
  2. Process in an ice cream freezer following the manufacturer’s instructions. Transfer to a chilled container and store, covered, in the freezer.