Francesca Fitness: Not-too-Naughty Chocolate and Banana Slices

I was debating whether to title this recipe as a Francesca Fitness episode or not. This banana-chocolate chip recipe uses just two ingredients both of which a healthier alternatives to other possible ingredient. By using dark chocolate rather than milk or white chocolate means less sugar and more organic products are used. Banana instead of marshmallows, biscuit or toffee means unrefined ingredients and some of your five a day, which also means nutrients and vitamins. You can also feel free to add a bit of peanut or almond butter but try and find a low saturated fat and organic version to make it as healthy as possible. However, it’s really about personal preference so add and replace ingredients how and when you wish. 

So, all you’re going to need is 2/3 bananas and dark chocolate of your choice, about 50g. Again, feel free to add peanut butter or any alternative/extras as you wish.

Firstly, break up your chocolate bar into a glass bowl and place in a pot of boiling water to melt it. Stir occasionally to make sure all of it is melting. Meanwhile, cut up your banana in to roughly 1.5cm slices, if you are planning to add anything between the slice you may wish to cut them about 0.5cm so when they’re sandwiched together, they’ll still be bite-size. 

Once the chocolate has all melted and there are no lumps, take off the heat. Line a baking sheet or plate that fits in your fridge/freezer with grease proof paper. Take one slice of banana on a fork and using a teaspoon, spoon over the melted chocolate. Push it over the sides to coat the entire slice and tap or shake it to let any excess drip off. Place onto the baking sheet and repeat with all the slices. If you are using a filling, take one thinner slice and put some of your chosen spread on top of the slice and sandwich with another slice. Continue to coat with the chocolate like instructed about before.

Place in the fridge or freezer for at least 30 minutes until the chocolate is cooled and set.

 

 

My mother and I are in love with these and their simplicity is just the tip of the iceberg!  The bananas stay soft and the chocolate just melts away in your mouth. Be sure to share your recreations with me on Instagram and Twitter, just be careful not to get chocolatey fingers! 

 

 If like me, you had a lot of excess chocolate, we decided to add a few grapes to a ice mold tray and fill with the excess chocolate. The grapes stay juicy and sweet so go really well with the dark chocolate. 

 

Good luck!

Francesca x