Choc-Dipped Frozen Bananas

Line 2 large baking trays with baking paper. Place 1 tray in freezer. Insert 1 ice-cream stick into the cut end of each banana half. Place on prepared tray. Set aside. Place nuts and chocolate sprinkles in 2 separate small shallow bowls.

Place milk chocolate melts in a small heatproof bowl set over a saucepan of simmering water. Stir chocolate with a metal spoon for 5 minutes or until melted and smooth.

One at a time, dip 4 banana halves into milk chocolate to coat, gently shaking off excess chocolate. Gently roll in nuts to coat. Place on tray in freezer. Repeat process with 4 more banana halves and chocolate sprinkles. One at a time, dip remaining banana halves into milk chocolate to coat, gently shaking off excess chocolate. Place on tray in freezer. Freeze for 20 minutes.

Place white chocolate melts in a small heatproof bowl set over a saucepan of simmering water. Stir chocolate with a metal spoon for 3 minutes or until melted and smooth.

Spoon melted white chocolate into a small snap-lock bag. Snip off 1 corner. Pipe chocolate over plain coated bananas. Freeze for 30 minutes or until frozen (see note). Serve.