• 6 bananas
  • 3 tbsp smooth peanut butter
  • 50g caster sugar
  • 60ml sunflower oil
  • 1 large egg
  • 180g plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • Sunflower oil for frying
  • 1 tbsp icing sugar
  • Melted chocolate
  • Strawberry jam
  • Peanut butter


  1. Cut the straightest part of each banana out (about 5’’ in length) and set aside on a baking tray lined with greaseproof paper. Skewer each banana onto a wooden lolly pop stick and spread evenly with peanut butter, then put into the freezer for one hour.
  2. Put the banana end offcuts into a bowl and mash well with a fork. Add the sugar, oil and egg and mix well to combine. Sieve in the flour, salt and baking powder and mix again well. Pour the batter into a tall glass which is more than the length of each banana lolly.
  3. When the bananas are firm dip them one by one into the batter. Shake off the excess then deep fry in hot vegetable oil until golden.
  4. To serve, dust with icing sugar and dip into melted chocolate, extra peanut butter and strawberry jam.