Who doesn’t love a banana split and this twist is even better! Recipe from The Lolly Book by Karis & Dominic Gesua is published by Kyle Books. Images by Rita Platts.
- Whizz together the banana, milk and sugar in a blender. Divide the mixture between the moulds, leaving a 2cm gap at the top. Sprinkle in the chocolate chips and half the chopped nuts.
- Using a spare lolly stick, arrange the nuts and chocolate chips evenly. Top up each mould with the banana mixture, leaving a 1cm gap at the top. Insert the sticks with the stick-holders and place in the freezer.
- When the lollies are fully frozen, put the chocolate pieces into a microwavable container with the coconut oil. Microwave for 20 seconds and stir, then microwave again for 10 seconds and stir. Continue until completely melted, but keep your eye on the chocolate as it can easily burn.
- De-mould one lolly at a time and dip into the melted chocolate; allow the excess chocolate to drip off, then dip the lolly into the bowl of chopped nuts. Wait until the chocolate has set then serve, or return to the freezer until ready. Repeat with the other lollies.
TOP TIPLactose intolerant or vegan? Try swapping the whole milk with almond or coconut milk.