Bangin’ Banana Pops

Serves: makes 8
GF DF RSF PB

Ingredients: 

4 large, ripe but firm bananas
80 g (1/2 cup) roughly chopped peanuts, toasted
10 g (1/2 cup) freeze-dried strawberry or raspberry chunks
30 g (1/2 cup) shredded coconut, toasted
500 g (2 cups) melted dark chocolate (85% cacao minimum)

Method:

You’ll need 8 wooden ice cream sticks for this recipe.

Peel each banana, cut them in half crossways and insert an ice cream stick into the cut end of each half. Place on a tray lined with baking paper, cover with plastic wrap and freeze for 4–6 hours, or until just frozen. You want them really cold, as this helps the chocolate to set.

Set up four shallow bowls for a dipping station. Place the melted chocolate in the first bowl, followed by peanuts in one, the freeze-dried strawberry chunks in another, and the toasted coconut in the fourth bowl.

Dip each frozen banana in the melted chocolate to cover almost completely, leaving just a short part of the base out, then place back on the baking paper and scatter on the toppings. You can go rough and rustic by mixing up the toppings, or make a couple of each flavour.

Once you’re happy with your topping decorations, return the banana pops to the freezer to set completely. They don’t take long to thaw – if you let them sit at room temperature for 5 minutes or so, they’ll be ready to bite into.