Banana ghost lollies
Time to make: 15 mins , plus freezing
(at time of publication)
Nutrition Info.(per serve)
16 wooden sticks
spare shelf in the freezer
teaspoon, for drizzling the chocolate
4 medium–firm bananas
16 dried cranberries, for eyes
16 dark chocolate chips, for noses
1/4 cup desiccated coconut
130g white chocolate
Total fat 4g
Saturated fat 2g
Dietary fibre 1g
1 Peel and cut the bananas in half lengthways, then halve each length crosswise to make 4 banana pieces. Cover a baking tray with baking paper and place the bananas on it.
2 Cut the cranberries in half to make the eyes for the lollies and place on a plate. Place the chocolate chips for the noses on another plate. Sprinkle coconut on a plate.
3 Break the chocolate into small pieces and place in a non-metallic bowl. Cook on high in the microwave until melted – about 45–60 seconds.
4 Use a teaspoon to drizzle each banana with chocolate. While still wet, add the eyes and noses to the ghosts, then sprinkle with half the coconut.
5 Place in the freezer for 2 hours. Push a stick up one end of the banana. Lay on a colourful board. Sprinkle with the remaining coconut (to loosely resemble cobwebs). Serve within 30 minutes of removing from the freezer.
- Make it gluten free: Check chocolate and chocolate chips are gluten free.
- Try using just dried fruit for the ghost faces.
Brush a little lemon juice on the bananas if they are not going to be covered immediately.