- 2 medium bananas
- 100g chocolate
- 2 paddle pop sticks
- Cut one end off the bananas to form a flat base. Insert a plastic or wooden paddle pop stick into each banana enough so it holds firm.
- Melt chocolate in a pan over low heat. When melted, poor chocolate onto a plate or flat surface. Roll bananas in the chocolate until well coated, using a knife to spread chocolate over bananas if needed.
- Place bananas on a plate lined with baking paper and freeze for 6-8hrs, or until bananas have frozen.
Categories: Eating Pegan