Fyffes Peanut Butter, Chocolate & Banana Semifreddo

Method

1. The night before, place 3 sliced bananas into a freezer bag, 4 sliced bananas into a second freezer bag, and the remaining 4 sliced bananas into a third freezer bag. Tip: Make sure to label each bag with the number of bananas in each. Freeze overnight.
2. Line a small (2lb) loaf tin with parchment paper then set aside.
3. Place 3 sliced and frozen bananas into a food processor and process until thick and creamy. It will be crumbly to start with but will change texture as it’s blended.
4. Spoon into prepared loaf tin, spread it out evenly with a spatula or the back of a spoon. Place in freezer.
5. Clean and dry bowl of food processor then combine 4 sliced and frozen bananas with peanut butter and ½ tsp vanilla in the food processor. Blend until thick and creamy. Tip: Make sure to scrape down sides of bowl midway to make sure all ingredients are blending.
6. Remove loaf tin from freezer then spoon peanut butter mixture evenly over the top of the banana layer. Return to freezer.
7. Clean and dry bowl of food processor for the last time then combine remaining 4 sliced and frozen bananas with cocoa powder, maple syrup and 1 tsp vanilla. Blend until thick and creamy, again, scraping down the sides of the bowl to make sure all ingredients are blended in.
8. Remove loaf tin from the freezer then spread chocolate mixture evenly over the top of the peanut butter layer. Cover with a piece of parchment paper then return to the freezer and leave overnight.
9. When you’re ready to serve, melt together chocolate and coconut oil and mix well. Set aside.
10. Turn out frozen semifreddo onto a serving plate and remove parchment paper. Drizzle melted chocolate over the top then decorate with sliced banana. Serve immediately.