Sluttishly Easy: Bajazzled Banana Choc-Pops

There's something special about the combination of chocolate and banana. They're a match made in heaven. In fact, the only thing that could make this partnership better is a bit of TOWIE style sugar sprinkle bling. Think of it as vajazzling for fruit (just don't let that put you off eating them!).

These choc-pops will keep well in the freezer. Once they're properly set you can take them off the tray and stick them in freezer bags to save space.

Bajazzled Banana Choc-Pops


You'll need:

• A few bananas, not too ripe
• Some chocolate (I used 50g, which was plenty to make choc pops from 2 bananas)
• Some sugar sprinkles, the more lurid the better
• Cocktail sticks
• A small baking tray lined with parchment

Make it!

• Start by chopping the bananas into chunks. If you like you can slice the tops at a jaunty angle, but make sure they'll stand up.
• Put a cocktail stick into each banana piece, put them on the baking tray and pop them into the freezer for an hour.
• Once the bananas have been freezing for an hour, melt the chocolate in the microwave (carefully) or in a bowl over some barely simmering water (make sure the water doesn't touch the bottom of the bowl).
• Pour the sprinkles into a bowl.
• Let the chocolate cool a little, then dip each banana piece in. Immediately dunk it in sprinkles, as the cold banana will make the chocolate set very quickly.
• Eat them! Or put them back on the tray and store in the freezer for choc-pop emergencies.