Chocolate Bananas

For the chocolate bananas, peel the banana, cut into pieces and mash with vanilla sugar and lemon juice. Finely grate the biscuits and knead with the banana puree to a firm mass.

Pour into a pastry bag with a large, smooth nozzle and pipe about 4-5 cm strips (about 20 pieces) onto baking paper. Leave to dry open overnight at room temperature.

Heat the chocolate icing in a water bath or in the microwave. Using a fork, dip the banana sticks individually into the glaze and leave to dry on a sheet of baking paper.

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