Prepare a quarter sheet pan lined with parchment paper (or any sheet pan if you don’t have a quarter sheet pan).

In a medium-sized mixing bowl, mash the banana with a fork until as smooth as possible. Mix in the peanut butter until thoroughly combined. Mix in the Greek Yogurt and stir until combined.

Spread the yogurt mixture onto the parchment-lined sheet pan so that it’s about ¼-inch thick.

Place the chocolate chips into a medium microwave-safe bowl. Microwave for 20 second intervals, gently stirring in between each, until completely melted. Drizzle over yogurt mixture, using it all.

Sprinkle with peanuts and as much sea salt as you’d like.

Freeze until solid, at least 2 hours. Then break apart with your hands into random pieces. Enjoy!