Step 1: Ingredient Preparation

Peel the ripe banana and break it into four chunky pieces. Measure out 1/2 cup of natural xylitol-free peanut butter and 1 cup of plain unsweetened Greek yogurt.
> 💡 **Pro Tip:** Check the ingredient list of your peanut butter twice to guarantee Xylitol or Birch Sugar is nowhere on the label.

Step 2: Blending to Silky Smoothness

Place the banana chunks, peanut butter, and Greek yogurt into a high-speed blender or food processor. Blend on high speed for 45 to 60 seconds until the mixture becomes completely smooth, creamy, and free of lumps.
> 💡 **Pro Tip:** If the batter is too thick to blend, add 1 to 2 tablespoons of plain tap water or sodium-free bone broth to help the blades process.

Step 3: Pouring Into Vibrant Silicone Molds

Place flexible silicone dog bone or paw print molds onto a flat baking sheet for stability. Spoon or pour the yellow-and-white batter evenly into each mold cavity, tapping the tray gently on the counter to remove trapped air bubbles.
> 💡 **Pro Tip:** Using brightly colored silicone molds makes popping out the frozen treats effortless and keeps them visually appealing.

Step 4: Freezing to Perfection

Transfer the baking sheet with silicone molds carefully into the freezer. Freeze undisturbed for at least 3 to 4 hours until solid.
> 💡 **Pro Tip:** Let the frozen treat sit at room temperature for 60 seconds before serving so it pops easily out of the silicone mold.