Everyday kitchen · Easy

Banana yogurt snack cups

Name: Banana yogurt snack cups
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: Everyday kitchen
Ingredients: 236 g banana, peeled, mashed; 400 g plain nonfat yogurt, unsweetened, refrigerated

A soft, spoonable snack made with ripe banana and plain yogurt. Stir it together in five minutes, then pack it cold or enjoy at home.

VegetarianGluten-free

5 minPrep5 minTotal, including resting4Standard portions

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AI-generated illustration: Banana mixed with plain yogurt in ceramic cups; not a photograph of a kitchen-tested dish

Estimated nutrition

Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.

Nutrition is approximate and may be incomplete where an exact food-composition match is unavailable. Missing values are never counted as zero.

4 equal portions from this batchScroll across if needed at larger text sizes.
Nutrient	Per portion	Whole batch
Calories	109 kcal	434 kcal
Protein	6.4 g	25.5 g
Carbs	21.2 g	84.6 g
Fiber	1.5 g	6.1 g
Sugars	14.9 g	59.6 g
Added sugars	0 g	0 g
Fat	0.4 g	1.5 g
Saturated fat	0.2 g	0.7 g
Sodium	78 mg	310 mg
Cholesterol	2 mg	8 mg

USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.

Ingredients, sources & assumptions

All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.

banana

Bananas, raw · 236 g in the original batch

USDA food reference

plain nonfat yogurt

Yogurt, plain, skim milk · 400 g in the original batch

USDA food reference

Calculation version 2. Source records and method are documented in our nutrition guide.

Nutrition guidance

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Making 4 standard portions. The ingredients below are ready to use. Keep the same oven temperature; a larger batch may need another pan and more time.

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Ingredients

Tips for these ingredients

Counts are approximate reference sizes. Weigh the amount in the listed preparation state; produce sizes vary.

Weigh peeled, trimmed or drained ingredients after that preparation. Package weight may include peel or liquid that the recipe does not use.

Keep oven temperatures unchanged when scaling. Larger batches may need more pans and cooking time.

All weights are in the preparation state listed.

236 g banana (about 2 medium bananas, peeled), peeled, mashed
400 g plain nonfat yogurt, unsweetened, refrigerated Choose gelatin-free plain yogurt for a vegetarian snack; check the product label.

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Where to find ingredients

Use ordinary supermarket ingredients. Check every packaged-food label for allergens and cross-contact. Ingredient weights are for the stated preparation form; package estimates account for their separate purchase assumptions.

Produce: banana

Dairy: plain nonfat yogurt

Allergen notes

Listed allergens or label-check concerns: milk. Always check product labels. Cross-contact cannot be ruled out.

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Bowl · Fork · Spoon · Kitchen scale · Small serving cups

1
Mash the banana
Wash the bananas before peeling. Weigh 236 g (about 2 medium bananas, peeled) peeled banana and mash thoroughly with a fork until no firm pieces remain.
Done
2
Stir together
Stir 400 g plain yogurt into the mashed banana until evenly combined.
Done
3
Spoon and chill
Divide into small cups for the number of portions selected. Serve with a spoon, or cover and refrigerate immediately. Keep cold with ice packs if taking along.
Done

Make it work for you

For kids & different preferences

Use a ripe banana and mash well; check the milk allergen before offering. Choose soft textures and shapes for your child’s development. Young children should sit upright and be supervised while eating and should never eat in a moving car or stroller. This is a family snack, not infant-feeding guidance.

Storage & packed lunches

Refrigerate promptly in shallow covered containers at 40°F / 4°C or colder. Refrigerate within 2 hours, or within 1 hour above 90°F / 32°C. For trips, pack in an insulated bag with ice packs and keep cold until eaten. Use within 24 hours for best quality.

Freezing & reheating

Freezing changes the texture; make a fresh small batch instead.

Serve cold; no reheating needed.

If something looks different

Banana may darken in the refrigerator; mix just before serving if you prefer a fresher color. Keep the stated cold-storage limits either way.

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Version 1 · Updated 2026-10-23

Bethany’s Kitchen · /recipes/banana-yogurt-snack-cups · Original recipe instructions and vector illustration created for this project. Not physically kitchen-tested or human-reviewed.