Chocolate banana boats
These adorable banana boats are baked in their skins, then filled with chocolate chips, coconut and pecans before heading back into the oven for a toasty finish.
2 medium, ripe, unpeeled
Reduced-sugar milk chocolate chips
Shredded or desiccated coconut
2 tsp, chopped
Sweetened condensed milk
- Preheat oven to 180°C. Line a baking tray with baking paper. Place bananas in skins on prepared tray. Bake for 5 minutes or until the skins turn very dark (almost black). Remove from oven and increase temperature to 200°C.
- Using a sharp knife, make a cut through the skin lengthways down each banana, then cut about 3cm crossways at each end of the long slit. Open skins slightly, sprinkle bananas evenly with chocolate chips, coconut and pecans, then drizzle with condensed milk. Return bananas to oven. Bake for a further 5 minutes or until toppings are toasted and condensed milk has caramelised.
TIPS: Look for the squeezy bottle of condensed milk in your supermarket. Once opened, it stores well in the pantry, reducing waste. You can find reduced-sugar milk chocolate chips in the baking section in major supermarkets.