Banana cooler

Ingredients 4
Servings 4


  • 4
  • 500
    thick Greek yoghurt
  • 200
    slab peanut brittle
  • fresh mint leaves for decoration (optional)


Place 2 bananas and yoghurt in a food processor and process until smooth. Chop remaining bananas into bite-sized chunks and fold into yoghurt mixture. Place brittle in a plastic bag and crush lightly with a meat mallet. Stir half the peanut brittle into yoghurt mixture, spoon into glasses and chill for at least 30 minutes. To serve, top dessert with remaining peanut brittle and decorate with a mint leaf, if desired.

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