1

Using electric beaters, beat cream until soft peaks form.

2

Process bananas, sugar and juice in a food processor until smooth. Transfer to a large bowl and fold in honeycomb bar, then cream.

3

Spread half the banana mixture into an 11cm x 21cm (base measurement) loaf pan. Drizzle with half the topping. Using a skewer, swirl topping into banana mixture to create a marbled effect. Repeat with remaining banana mixture and topping.

4

Cover with plastic wrap and freeze overnight or until firm. Serve.