Ensure your sliced bananas are completely frozen. This is crucial for the texture. If not already frozen, spread sliced bananas on a baking sheet lined with parchment paper and freeze for at least 2-3 hours, or until solid.

In a powerful food processor or high-speed blender, combine the frozen banana slices, plain Greek yogurt, creamy peanut butter, maple syrup (or honey), vanilla extract, and a pinch of salt.

Process the mixture, scraping down the sides as needed, until it is completely smooth and creamy, resembling soft-serve ice cream. This may take 3-5 minutes. Be patient, as it will go from crumbly to thick and creamy. Do not over-blend to avoid warming it up too much.

Taste the frozen yogurt mixture and add more maple syrup/honey if you prefer it sweeter. Blend briefly to incorporate.

For a soft-serve consistency, serve immediately. For a firmer, scoopable frozen yogurt, transfer the mixture to a freezer-safe container (such as a loaf pan or shallow dish). Cover tightly with plastic wrap or a lid.

Freeze for at least 3-4 hours, or until firm enough to scoop. If it becomes too hard after prolonged freezing, let it sit at room temperature for 10-15 minutes before scooping.

Scoop the frozen yogurt into bowls and enjoy! Garnish with extra banana slices, a drizzle of peanut butter, or chopped nuts if desired.