Frozen Choc-Dipped Bananas

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
  1. Line a baking tray with baking paper.
  2. 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.
  3. Remove the chocolate from heat once it has melted.
  4. Insert a skewer into each banana half and dip into the chocolate. You may need to use a spoon to coat the chocolate evenly.
  5. Sprinkle and roll the chocolate-covered banana in pepitas, linseed and coconut, as best as you can manage. This part gets messy!
  6. Repeat the process for each banana, placing them on the baking tray.
  7. 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.