Frozen Chocolate Hazelnut Bananas

📝 Ingredients

• 4 ripe but firm bananas (about 120 g each, peeled)
• 80 g dark chocolate, 70 %
• 1 tsp sunflower oil
• 30 g hazelnuts
• 10 g desiccated coconut
• 1 pinch of ground cinnamon
• 1 pinch fine salt

🍴 Utensils

• 8 wooden sticks (lolly sticks or cut-down skewers)
• Baking tray and baking paper
• Microwave-safe bowl
• Cutting board and knife
• Tablespoon
• Freezer bag

📖 Steps

1. Peel the bananas and cut them in half crossways. Push a wooden stick about 3 cm into the cut end of each banana half, keeping it straight and without forcing so the fruit doesn't split.
2. Place the banana halves on a tray lined with baking paper, spaced apart, and put them in the freezer for 15 min: when they're really cold, they'll set the chocolate almost instantly.
3. Meanwhile, roughly chop the hazelnuts with a knife, or crush them in a freezer bag with the bottom of a saucepan. Mix them with the desiccated coconut in a shallow bowl.
4. Break the chocolate into squares in a bowl, then add the oil, cinnamon and salt. Melt in the microwave in 30-second bursts on medium power, stirring between each one, until smooth and glossy. If overheated, it will turn grainy.
5. Let the chocolate cool for 2 min. Hold a banana half by its stick over the bowl and spoon chocolate over it while turning it, until it is completely covered. Let the excess drip off for a few seconds.
6. Immediately roll the banana in the hazelnut and coconut mixture, pressing lightly, before the chocolate sets. Put it back on the baking paper and repeat with the other banana halves.
7. Return the tray to the freezer for at least 2 h, until the bananas are frozen solid. Take them out 5 min before eating: the texture then becomes meltingly soft, just like real ice cream.
8. Once fully set, slip the bananas into a well-sealed freezer bag: this way they'll keep for up to 1 month without picking up freezer flavours.