Chocolate coated bananas with nuts, seeds and coconut
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Order nowI have been making these chocolate coated frozen bananas ever since some good friends visited far North Queensland and shared them with us. We were hooked. Now I love to play around and make them with different nut, seed and dried fruit combinations. You can use hemp seeds or pepitas, peanuts, almonds or walnuts. Dried figs or dates finely chopped are also a great substitute for the goji berries.
They are such a hit and its like eating an ice cream!
Chocolate coated bananas with nuts, seeds and coconut
- paddle pop sticks
- 5 bananas cut in half
- 3 tbsp cocoa or cacao powder
- 3 tbsp coconut oil
- 1 tbsp honey
- 1/3 cup nuts and seeds combined- I used cashews and sunflower seeds
- 1 tbsp goji berries
- 2 tbsp desiccated coconut
Combine the coconut oil and cacao/cocoa powder in a small pot and stir regularly on low heat until it’s nice and runny and combined. Add the honey, stir well and remove from the heat.
Finely chop the nuts. Combine them with the goji berries, sunflower seeds and coconut and lay them on the plate.
Line a large tray or plate with baking paper.
Peel the bananas and cut them in half.
Gently push the paddle pop through the centre of the halved banana.
Dip the bananas 3/4 deep into the chocolate sauce and lay them on the line tray. Sprinkle with the nut and seed mixture. Repeat with all of the bananas
Place the tray of bananas in the freezer for about 2-3 hours.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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