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Banana Sushi

Who said Sushi had to be fishy? Try this sweet bananalicious alternative covered in all sorts of sweet toppings. 

Course Dessert
Keyword banana
Prep Time 45 minutes


  • 100 g Desiccated coconut
  • 100 g Toasted almonds
  • 100 g Freeze-dried strawberries
  • 100 g colourful sprinkles see page XXX
  • 4 bananas
  • 3-4 tbsp Hazelnut spread
  • 3-4 tbsp Biscuit spread


  1. Line a baking tray with a piece of baking paper then place the coconut, toasted almonds, freeze-dried strawberries and sprinkles separately in the other four baking trays ready for decorating.
  2. Peel all your bananas and put them it into the freezer for 15 minutes. Once cool using a knife, take one banana and coat it in hazelnut spread. Warning: this is messy work so have a cloth ready to wipe your hands.

  3. As soon as the banana is coated, roll it in the desiccated coconut and place on the lined baking tray.
  4. Repeat the above but roll the second banana in the freeze-dried strawberries and the third in the sprinkles.
  5. For the final banana, coat it in the biscuit spread and cover it with the toasted almonds.
  6. Put the bananas in the fridge to set for 30 minutes then remove and slice into sushi-sized bites.
  7. Serve on a tray with chopsticks for an authentic tropical sushi feel.

Recipe Notes

You can use any coating and decoration you wish. 

If you haven't got hazelnut or biscuit spread you could use, peanut butter or make your own chocolate ganache. 

For toppings be as creative as you wish.