Peanut Butter-Banana Frozen Yogurt Cake
This grown-up version of ice cream cake is a little sweet and a little salty. The yogurt cake gets its distinct flavor from freeze-dried banana slices--they can be pulverized into a powder (unlike regular dried bananas, which have a chewy texture).
To make ahead: Store cake (Steps 1-4) airtight at room temperature for up to 2 days.
Equipment: 9-by-5-inch loaf pan, parchment paper