A delicious twist on a true Aussie classic. Forget the baking, simply dip banana pieces into chocolate and coconut to enjoy.
- 200g milk chocolate, chopped
- 4-5 bananas (lady finger or Cavendish)
- 1 ½cups desiccated coconut
1 Place the chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-4 minutes or until the chocolate is melted and smooth.
2 Peel and cut bananas into 4cm-thick rounds. Spread coconut into a shallow dish.
3 Dip the banana pieces, one at a time in chocolate, turning to coat all sides. Allow excess to drain then roll in coconut to coat. Transfer to a tray lined with baking paper to set. Repeat with remaining banana, chocolate and coconut.
Variation You can replace the coconut with hundreds and thousands or a mix of both