Recipes, Sweet Treats

Frozen chocolate banana lollies

May 27, 2017
  
Frozen chocolate banana lolly recipe

Frozen chocolate banana lollies

When it’s warm outside, these cool lollies are a dream. A treat with an eatwise spin – turn your leftover ripe bananas into a delicious summer dessert!

This is super simple – banana coins covered in melted chocolate and sprinkled with nuts. The magic happens when you freeze them – the bananas become ice cream-like and the chocolate solidifies like a choc ice. The only downside is waiting for them to freeze. Our tip? Make them the night before you want to eat them!

Roasting the nuts adds an extra step, but it’s worth it for the toasted flavour it gives. Try adding a pinch of sea salt at this stage.

If you’re making these for kids or keeping a watch on your sugar intake, you could reduce the amount of chocolate and just dip the top of the lollies, or paint on a thinner layer. We rate Lindt 90% chocolate, which has a low sugar content but good cocoa taste.

Makes 6

You will need:

  • 1/2 cup (70g) nuts of choice – hazelnuts/peanuts/almonds/cashews (we used almonds and peanuts)
  • 6 ripe, large bananas
  • 6 lolly sticks
  • 50g dark chocolate (we used 90%)
  • 1/4 cup (4 tbsp) whole milk

Method:

  1. Heat oven to 180°C/360°F/gas 4. Place nuts on a baking tray and toast for 10 minutes, stirring half way. Line a separate tray (that fits in your freezer) with greaseproof paper.
  2. Chop the bananas into thick coins. Carefully press the end of the lolly stick into each coin and gently thread it on (being careful not to break the banana), until you’ve done all six. Put to one side.
  3. Gently melt the chocolate and milk in a bowl over a pan of boiling water, stirring (making sure the bowl isn’t touching the water). Be careful not to rush this step or the mixture will spoil. If this happens, stir in a little warm milk until the sauce becomes runny and glossy again. Remove the bowl from the heat.
  4. Chop the roasted nuts finely.
  5. Coat the banana skewers with the melted chocolate. A pastry/silicone brush or small flexible spatula is perfect for this. Don’t worry about making it neat as you’re going to cover them in nuts. Then, holding each lolly over a plate, sprinkle with nuts until covered.
  6. Lay onto the prepared baking sheet and freeze for 3 hours. Take out the freezer 5 mins before eating.

NOTES

Try adding a pinch of sea salt to the nuts.

Want to use less chocolate? Just dip the ends of the lollies into the chocolate.

Freeze any leftover banana coins and add to smoothies later.

See more Sweet Treat recipes

  
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L & T x

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