I spotted this simple yet show-stopping recipe in The Guardian ‘Feast’ magazine a few weeks ago and have had heaps of fun with our three-year old making these. They’re effectively frozen bananas, which has we know taste a bit like ice cream when they’ve bee out of the freezer for a few moments.
I’ve adapted the recipe slightly in that I’ve omitted the maple syrup, you don’t need it. Plus if you want to go completely sugar-free the Montezumas 100% is completely free from sugar. Or use a good quality dark chocolate that doesn’t use very much. It really isn’t essential with the sweetness of the bananas. Pistachios are my favourite topping!
Prep 10 min
Cook 5 min
Freeze 5 hr
150g dark chocolate, chopped
2 tsp coconut oil
1½ tbsp boiling water (more if necessary)
Chopped nuts or coloured sprinkles, to decorate
Cut the bananas in half and insert the lolly sticks into the flat ends. Individually wrap in clingfilm and freeze for at least five hours.
Line a baking tray with baking paper, then melt the chocolate with the oil or butter over a low heat. Mix in the boiling water.
Holding each frozen banana by the stick, dip into the chocolate mixture. If the chocolate starts to thicken, loosen with a little hot water. Use a pastry brush to cover completely with chocolate. Lift out the banana and gently tilt and turn it so any excess chocolate drips off.
Sprinkle with any toppings of your choice, then put on the baking tray. Serve immediately, or return to the freezer. If refreezing, take out of the freezer a few minutes before serving to soften.
NB: Ice lolly or popsicle sticks are available online or in some speciality food stores. You can also reuse the sticks from store-bought ice-creams or replace the sticks with an upside-down disposable teaspoon or a coffee stirrer.
Adapted from New York Cult Recipes by Marc Grossman (Murdoch Books)