lets make frozen yogurt: in a blender, add in banana, honey, yogurt, cocoa powder and vanilla. blitz it up until smooth. you may have to scrape down the side of the blender to prevent no lumps
transfer to an airtight freezer container and freeze overnight. you can store in the freezer for up to 1 month
lets make churro ice cream bowl: in a pot over medium low heat, add in butter, sugar and salt. stir to dissolve the sugar and butter. add in water and stir to combine well. bring it up to a simmer
let it simmer for 2-3 minutes. add in all the flour and stir vigorously to combine well and come together as a dough. as soon as it comes together into a dough, remove from heat and set aside to cool for 5-7 minutes
while stirring, gradually add in 1 egg at a time. stir to combine all the 4 eggs. it will be a smooth batter and can hold a bird peak with you drop the batter. transfer to a piping bag. flip muffin tin and grease the muffin tin molds. pipe the pastry along the molds until fully covered
freeze the muffin tin for at least 2 hours or until it is frozen solid. prepare a dutch oven with 4 inches of oil over medium heat. using a spreading knife to unmold the cup. gently drop the cup into the oil. fry until golden brown. fry 1 cup at a time and let the rest stay in the freezer
drain off excess oil in kitchen towel. in a plate, mix sugar and cinnamon. dredge the cups into the cinnamon sugar. scoop the frozen yogurt into the cups. garnish with sliced bananas and drizzle maple syrup over the top. serve! voila1 churro ice cream cups with homemade chocolate banana frozen yogurt!
you need to use frozen banana or it will not have that silky consistency.