Bananas are one of the most widely consumed fruits in the world and for good reason. They are known for their high potassium content as well as their vitamin C and magnesium content. A high potassium content is important for maintain a healthy blood pressure.
Fresh bananas are available year-round. Unlike other fruits, the ripening process of bananas does not slow down after they are picked. Bananas should be stored at room temperature.
Bananas will ripen faster in a warmer temperature. However, to slow ripening, bananas should be refrigerated. The outer peel of the banana will darken to a brown colour, however the banana itself will stay intact longer.
Ingredients200g bar white chocolate, broken into chunks
4 frozen bananas
85g desiccated coconut (you might not use it all)
handful dark chocolate drops
MethodIn a small bowl, gently melt the chocolate in a double boiler. To do this, place a bowl over a pot of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
Push a lolly stick into the middle of each piece of frozen banana. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. You can now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Your banana ghosts can be placed in the freezer for at least 4 hrs, and up to a week.