- 4 ripe bananas, chopped
- 1 tablespoon cinnamon sugar
- 3/4 cup (180g) vanilla yoghurt
- 1/2 cup (125ml) milk
- 2 tablespoons honey
- Mint sprigs, to serve
- 1Process all the ingredients except the mint sprigs in a food processor until smooth.
- 2Divide the mixture evenly among six 1/2 cup (125ml) capacity ice-block moulds. Freeze for 4 hours or until firm.
- 3To serve, dip the moulds into a glass of hot water for 10 seconds to loosen. Serve sprinkled with mint.