Chocolate Banana Boats

📝 Ingredients

• 4 ripe but firm bananas (about 120 g flesh each)
• 60 g dark chocolate, 70% cocoa
• 40 g unsalted roasted peanuts
• 2 tbsp desiccated coconut (10 g)
• 200 g fromage frais 3%
• 1 tbsp honey (20 g)
• ½ tsp ground cinnamon
• 1 pinch fleur de sel

🍴 Utensils

• Microwave-safe plate
• Paring knife
• Chopping board
• Bowl
• Spoon

📖 Steps

1. Roughly chop the peanuts with a knife on the chopping board, then break the chocolate into small pieces of about 1 cm. In the bowl, mix the fromage frais, honey and cinnamon, then chill until needed.
2. Lay each banana flat, inner curve facing up. Slit it lengthways through the skin and flesh, stopping 1 cm from each end and without piercing the skin underneath, then gently prise it open to form a boat.
3. Tuck the chocolate pieces into the slit, followed by the peanuts, pressing lightly so they sink into the flesh.
4. Put 2 bananas on the plate and cook for 1 min 30 s at 800 W, until the chocolate has melted and the flesh is tender. The skin turns black, which is normal. If the chocolate hasn't melted, add 20 s. Repeat with the other 2 bananas.
5. Leave to rest for 1 min, as the chocolate and banana are scalding hot, then sprinkle with desiccated coconut and a pinch of fleur de sel to bring out the chocolate.
6. Serve the bananas in their skins with a spoon, each topped with a generous spoonful of well-chilled cinnamon fromage frais, which slowly melts over the warm chocolate.