Choc-coated bananas with hazelnuts
These delicious treats are so tasty and quick to make, they beat a banana split any day.
80 g, broken into pieces
⅓ cup(s), (40g), finely chopped
- Place chocolate in a microwave-safe bowl and microwave on High (100%), stirring every 20 seconds, for 1 minute or until smooth and melted.
- Line a baking tray with baking paper. Cut each banana into thirds crossways. Insert a paddle pop stick in 1 end of each banana piece. Dip banana pieces, 1 at a time, in chocolate, twirling to coat half the banana.
- Sprinkle banana pieces with hazelnuts. Place on prepared tray. Place in freezer until chocolate sets. Serve.
TIPS: Stir the chocolate with a dry metal spoon as moisture in wooden spoons can cause it to ‘seize’ (go hard and grainy). You can use unsalted peanuts, toasted coconut or coloured sprinkles instead of hazelnuts.