Frozen banana bites
I’m a massive fan of frozen bananas. No matter how weird it sounds, don’t judge before you try. Stick a banana in the freezer for a few hours, and it is transformed into a popsicle – but healthier. Perfect on really hot days, and even better when smothered in peanut butter.
This recipe allows you to get a little fancy with the frozen banana concept. I opted to mix up the filling suggested in this recipe, using an amazing hazelnut butter I found in my local supermarket in Istanbul instead of peanut butter. You could use Nutella too, if the mood takes you.
Makes 20 bites
What you need
3 medium bananas
4 tbsp hazelnut butter (or peanut butter, or Nutella)
200g chocolate (dark or milk, whichever you prefer)
How to make them
- Lay out a sheet of greaseproof paper on a baking tray.
- Peel and slice the bananas into rounds about a centimetre thick, and lay them out on the baking tray.
- Spoon the hazelnut butter onto the banana halves, then top with another slice of banana. Don’t worry about making a mess, and be generous with that butter.
- Put the banana and hazelnut butter slices into the freezer, and leave to chill for at least an hour, or until the banana slices are frozen.
- Next melt the chocolate. Break into pieces and place in a heat-proof bowl over a pan of boiling water, making sure not to let the water touch the bowl.
- When the chocolate is melted and looking glossy, take the banana slices from the freezer and dip them one by one into the chocolate, until they’re completely coated.
- Put the chocolate-coated banana slices back into the freezer until the chocolate has set completely. You can enjoy these direct from the freezer, or keep them in the fridge.
- Use two forks to roll the bananas through the melted chocolate – and watch your fingers! That stuff is really hot.
- Don’t let the chocolate cool too much while you coat the bananas. If you let it cool and re-heat it, the chocolate will emulsify and go thick and grainy. You might even need to melt the chocolate in batches, so that it won’t set as you work.
- Keep a spatula on hand to scrape up any wayward chocolate as you go.