rozen bananas covered in chocolate, sprinkled with coconut and nuts, and served with chopsticks — how good does that sound? I tell you what, it tastes even better. This unique dessert a favorite of mine. Not only is it easy to make, it also keeps well in the freezer, making it the perfect “emergency dessert” to whip out when unexpected hungry guests stop by. And, trust me, it’s a real crowd pleaser when sliced and served with chopsticks. Purée a little kiwi and place it on the side of your dish. It looks like wasabi, completing the whole sushi look.
Double up the ingredients when making a batch, wrap well and freeze. Then they’re ready to slice and serve in three minutes. Ah, the beauty in simplicity! Whip these up on a lazy Sunday. Your only challenge is not eating the extra batch before you freeze them, because who can resist chocolate and bananas? Certainly not me.
Banana Chocolate Sushi Recipe
Banana Chocolate Sushi
- 4 small bananas
- 1 bag good quality chocolate chips
- Pecans chopped small (enough to coat bananas)
- Cashews chopped small (enough to coat bananas)
- Unsweetened coconut flakes enough to coat bananas
- Sea salt
Line a large baking sheet with parchment paper and set aside
Boil a small pot of hot water
Place a small metal bowl over the hot water
Melt chocolate chips in the bowl and whisk often to ensure even melting
Dip bananas in chocolate
Then dip in either pecans, cashews or coconut flakes
I like to make a few of each variety
Sprinkle with a touch of sea salt
Place on baking sheet and place in the freezer to set, around 15 minutes
Once set, cover well with plastic wrap and freeze.
When you're ready to serve, use a very sharp chef's knife and slice banana pieces. Arrange on a platter.