6medium bananas, NOT frozen or previously frozen bananas
1½ cups (380grams)peanut butter, (smooth or crunchy)
6tablespoons brown sugar or coconut sugar , DO NOT reduce this amount
½teaspoonsalt , (omit if the peanut butter is salted)
2 cups (350grams)dairy-free chocolate chips
4tablespoons coconut oil , (If you prefer no coconut flavour use refined coconut oil. DO NOT be tempted to omit the coconut oil).
Line an 8 x 8 square pan with one complete square of parchment paper. You'll find it won't stay in properly and keeps popping out. Don't worry too much for now.
Discard the peel, then break up the bananas into chunks and add them to the bowl of a food processor or blender.
Add the peanut butter, sugar and salt and blend until completely smooth. You will need to scrape the bowl down half way through.
Pour the mixture into the pan, allowing the weight of it to push the parchment paper down. Gently straighten the paper around the edges so there aren't any big creases, then place in the freezer, preferably overnight or for several hours until solid.
Place a baking sheet into the freezer to chill.
Melt the chocolate and coconut oil together over a pan of simmering water or gently in a microwave. Then allow to cool completely to room temperature, stirring occasionally. It MUST be cool. (DO NOT be tempted to omit the coconut oil. Coating the ice cream bars does not work well without it.)
While the chocolate mixture is cooling, remove the pan from the freezer and turn out the frozen mixture onto a cutting board. If you want them to be perfectly shaped, trim around the edges first to neaten the square up, then cut into 14 bars (or smaller pieces if you prefer). Place the piece of parchment paper you used to line your 8x8 pan on the chilled baking sheet and put the cut bars on the paper. Pop in the freezer for a few minutes while the chocolate finishes cooling. They must be completely solid with no melty bits when you coat them.
When the chocolate is at room temperature, remove the bars from the freezer. Leave the paper on the tray because we'll reuse it, unless it's too messy. In that case replace with a fresh piece.
Drop each bar, one by one into the melted chocolate. Spoon over chocolate to coat it, then using 2 forks, pick up each bar and place carefully on the parchment paper on the baking sheet. Repeat until they are all coated then pop the tray in the freezer to set the chocolate for a few minutes.
Once they are set you can transfer the bars to a freezer safe container or freezer bag.
For the best ice cream consistency, leave bars to soften slightly for a couple of minutes before eating.