banana mousse

Heat the banana puree, milk, egg yolk and sugar in the thermomix to 90c and add the cream cheese and gelatine to cool and set.
Whip banana base with the double cream until soft peaks, fold in the chocolate coated popping candy and pipe into banana moulds, freeze in the blast freezer.

banana ice cream

Place all ingredients into a thermomix and heat up to 98c and freeze in the blast chiller.

banana cake

Cream butter, vanilla, and sugar in a kitchen aid with a k paddle beater, incorporate eggs, then finally add the banana, self-raising flour and bicarb, season with salt and banana extract.
Transfer cake mix to a tray lined with parchment paper and bake at 160c.

granola

Combine all ingredients and mix in a kitchen aid, bake in oven at 160c.

banana dip

Heat cocoa butter to 70 degrees, pour over chocolate, blend with stick blender and yellow colouring to desired colour intensity.
Dip frozen banana in cocoa butter dip mix and let set/defrost.