Use up bananas on the brink for a healthy take on dessert.
- 4 bananas, frozen
- 4 tbsp peanut butter or almond butter
- 4 or 5 oat biscuits
- Date syrup, to serve
- Freeze the bananas ahead of making this recipe. Read here for how to do it.
- To make the banana cream, blitz the bananas and peanut butter in a food processor and blend until smooth. If the mixture is a little too thick, you may need to add a little water to loosen.
- Spoon the mixture into four serving glasses, then crush the biscuits and sprinkle over and serve with a drizzle of date syrup.
Recipe and food styling by Rosie Conroy and Cissy Difford Photograph by Sean Calitz Prop styling by Sue Rowlands