Slice a banana on the diagonal (more surface area). I slice the banana about 1cm thick (roughly ½ an inch).Place the banana slices on the baking tray.
Top the banana slices with the peanut butter.Chill in the fridge for 45 minutes.
Break the chocolate into even size pieces and place into a heat-proof bowl, along with the coconut oil.Place the bowl over the saucepan of barely simmering water, ensuring that the bowl does not touch the water and steam does not get into the chocolate. If it does, the chocolate will become thick and grainy. I cannot stress enough the importance of not letting water get into the chocolate.Stir the chocolate occasionally with a metal spoon. Remove the bowl from the heat when most of the chocolate has melted. The residual heat will melt the remainder. Stir until smooth.Alternatively: Melt chocolate in the microwave.
Dip the banana slices in the chocolate - be gentle. Use a fork to manoeuvre. Place the coated slices back on the baking paper lined tray.Chill in the fridge for 15 minutes, or until the chocolate has set.
Enjoy that day, or if you'd like to keep them for longer, pop in an airtight container and store in the freezer for up to a month.
Your banana should be ripe enough to eat, but not overripe - it still needs to be firm. If your bananas are on the smaller side, you will need to use two. The number of bites you actually end up with will really depend on the size of your banana and how you slice it.
Be sure to use natural Peanut Butter. Some varieties of Peanut Butter contain "Antioxidant 320”. This product is banned in some countries and is derived from petroleum!
Use a good quality dark chocolate. If you require this to be vegan, ensure your chocolate contains no animal products. If you have any leftover melted chocolate, spread it on some baking paper for a snack later!
Please note, the nutritional information is based on a large banana being cut into 9 bites. The nutritional information is an estimate only.