200g milk chocolate
4-5 bananas (Lady Finger or Cavendish)
1 ½ cups desiccated coconut
Place the chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-4 minutes or until the chocolate is melted and smooth.
Peel and cut bananas into 4cm-thick rounds. Spread coconut into a shallow dish.
Dip the banana pieces, one at a time in chocolate, turning to coat all sides. Allow excess to drain then roll in coconut to coat. Transfer to a tray lined with baking paper to set. Repeat with remaining banana, chocolate and coconut.
Variation You can replace the coconut with hundreds and thousands or a mix of both.