It’s the end of another beautiful blue-sky day spent on the beach beneath orange rocky cliffs and caves in Lagos, Portugal. I am so pleased to have a kitchen again, staying in a huge old house with friends. But I’m short on appliances and utensils… It’s not so easy to pack a Thermomix when travelling. This recipe is therefore so simple you can make it wherever you are in the world, as long as you’ve got a basic kitchen available. They’re a little bit Magnum ice-cream, a little bit banana split, but ultimately very, very delicious.
Frozen Choc-Dipped Bananas
- 5-6 large bananas, cut into halves (or more small bananas left whole)
- 200g dark, high quality chocolate, at least 70%
- Pepitas, linseed/flax seed and desiccated coconut (for rolling)
- Wooden skewers or toothpicks
- Line a baking tray with baking paper.
- Set up a double boiler to melt the chocolate: on the stove, place a pot of water and heat to boiling. Place a glass or metal bowl into or on top of the pot, so that it is sitting in the water and put the chocolate inside, broken into squares. Stir with a spoon until the chocolate melts completely.
- Remove the chocolate from heat once it has melted.
- Insert a skewer into each banana half and dip into the chocolate. You may need to use a spoon to coat the chocolate evenly.
- Sprinkle and roll the chocolate-covered banana in pepitas, linseed and coconut, as best as you can manage. This part gets messy!
- Repeat the process for each banana, placing them on the baking tray.
- Put the baking tray in the freezer for 3 hours. Consume immediately.
Makes 10-12 serves. Store in the freezer for up to 2 weeks.