Preparation
First, line a rectangular pan (18 x 12 cm) with baking paper, leaving a few centimeters of space around the edge, and set it aside.
Now peel the bananas, put them in the blender, puree them and put them in a bowl.
Now chop the chocolate (you can also use a knife), melt it in a water bath or in the microwave, it doesn’t matter, and add it to the banana puree.
Whisk until smooth. Season to taste and add sweetener if desired.
Finally, pour the mixture into the mold, smooth it out, put it in the refrigerator for 4 hours to set, then sprinkle the surface with cocoa and then arm yourself with a teaspoon.
