Banana choc ices recipe
 Blended banana and yoghurt makes a naturally good inner layer for these classy choc ices, topped with mixed nuts, coconut flakes or freeze-dried raspberries. Each serving provides (minus the toppings) 137 kcal, 2g protein, 17g carbohydrates (of which 16g sugars), 7g fat (of which 5g saturates), 1g fibre and trace salt. 3 medium-large bananas, peeled (350g/12oz peeled weight)100g/3½oz full-fat plain yoghurt1 tbsp vanilla extract100g/3½oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces2 tbsp coconut oil 3 medium-large bananas, peeled (350g/12oz peeled weight) 100g/3½oz full-fat plain yoghurt 1 tbsp vanilla extract 100g/3½oz good-quality dark chocolate (minimum 70% cocoa solids), broken into pieces 2 tbsp coconut oil mixed nuts, toasted and finely choppedcoconut flakes, toasted and lightly crushedpistachio nuts, finely choppedfreeze-dried raspberries mixed nuts, toasted and finely chopped coconut flakes, toasted and lightly crushed pistachio nuts, finely chopped freeze-dried raspberries Method Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid.When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny.Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer.Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve. Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid. Put the bananas, yoghurt and vanilla extract into a food processor and blend until smooth. Pour the mixture into eight mini ice-cream silicone moulds. Insert a lolly stick into each one and place in the freezer for at least 3 hours until frozen solid. When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny. When the lollies are frozen, place the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water; make sure the base of the bowl isn’t touching the water. Stir over a low heat until melted. Remove from the heat and leave until cool to the touch, but still runny. Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer. Line a tray with baking paper or a non-stick silicone mat. Take the banana lollies from the freezer. Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve. Working quickly, dip one lolly at a time into the melted chocolate and turn to coat all over. Lift out and sprinkle with your choice of topping. Place on the prepared tray; the chocolate will set almost instantly. Repeat with the remaining ice lollies. Eat straight away or return to the freezer until you’re ready to serve.