Ingredients

The following ingredients have 4 Servings
  • 1 large banana (See Note 1)
  • 1/4 cup peanut butter (See Note 2)
  • 150 g (6 ounces) dark chocolate (See Note 3)
  • 1 tsp coconut oil

Instruction

  • Line a baking tray with baking paper.
  • Slice a banana on the diagonal (more surface area). I slice the banana about 1cm thick (roughly 1/2 an inch).Place the banana slices on the baking tray.
  • Top the banana slices with the peanut butter.Chill in the fridge for 45 minutes.
  • Break the chocolate into even size pieces and place into a heat-proof bowl, along with the coconut oil.Place the bowl over the saucepan of barely simmering water, ensuring that the bowl does not touch the water and steam does not get into the chocolate. If it does, the chocolate will become thick and grainy. I cannot stress enough the importance of not letting water get into the chocolate.Stir the chocolate occasionally with a metal spoon. Remove the bowl from the heat when most of the chocolate has melted. The residual heat will melt the remainder. Stir until smooth.Alternatively: Melt chocolate in the microwave.
  • Dip the banana slices in the chocolate - be gentle. Use a fork to manoeuvre. Place the coated slices back on the baking paper lined tray.Chill in the fridge for 15 minutes, or until the chocolate has set.
  • Enjoy that day, or if you'd like to keep them for longer, pop in an airtight container and store in the freezer for up to a month.