Blend the bananas and peanut butter together in a blender or food processor. If you don’t have a blender, you can mash the banana thoroughly with a fork and stir in the peanut butter – but the filling probably won’t be as creamy.

Place a dessert spoonful of the banana mixture onto a baking tray covered in parchment paper. Continue until you’ve used all of the mixture. Freeze the tray for 1 hour.

Melt the chocolate either in the microwave (stirring every 10 seconds), or in a bowl over a pan of boiling water. Allow to cool for 10 minutes.

Dip each banana bite into the melted chocolate and place it back on the parchment paper on the cold baking tray.

Once the chocolate has set (which should be very quick), you can enjoy the chocolates at room temperature. You can also eat these frozen for an ice cream texture.