INGREDIENTS
4 BANANAS
200g DARK CHOCOLATE
SPRINKLES (Hundreds and Thousands)
CHOSTICKS (reusable)
METHOD
Peel banana and cut in half cross-wise.
Place in freezer for 30 minutes.
Remove banana from freezer and push a chopstick into the banana at one end.
Pour tempered dark chocolate onto the banana and let excess drip off.
Place chocolate-covered banana on a non-stick baking paper and sprinkle with hundreds and thousands.
Place in the refrigerator for 30 minutes.