Line a baking tray with baking paper. Insert the ice-cream sticks into the banana halves.
Place the chocolate sauce in a cup or mug and the toppings in little bowls.
Dunk each banana in the chocolate sauce, then sprinkle with one or two different toppings, changing the combination of flavours each time. Place on the prepared tray and freeze for 30–60 minutes, or until the chocolate has set. Leave for 2–3 hours if you would like frozen bananas.
Enjoy straight from the freezer! They’ll last well in an airtight container for up to 2 weeks.
Try this recipe using strawberries or watermelon chunks instead of bananas.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.