Bounty Jars

Melt the coconut oil and maple syrup in a saucepan on a low heat. Stir through the cacao powder and mix until well combined and silky smooth. Set aside to cool slightly while you prepare the coconut and banana smoothie.

Put all of the coconut and banana smoothie ingredients in a blender and blend on a high speed until completely smooth.

To assemble, pour just under half of the chocolate sauce into the base of two medium-sized glass jars (as featured in the photo) or four small ones. Cover with half of the coconut and banana smoothie. Repeat with all but a drizzle of the chocolate sauce and the rest of the coconut and banana smoothie.

Finish with a drizzle of chocolate sauce as well as a sprinkling of coconut and serve straight away, while the chocolate sauce is still molten.

Cook's tip: Freezing bananas

Frozen bananas are one of the best things to keep in your freezer if you plan on making a lot of smoothies as they make them deliciously creamy and last for months in the freezer. We always freeze our bananas when they are quite ripe and brown spots start showing.

Peel the bananas and chop them into 1.5cm-thick slices. You can chop them thicker, but thinner slices are easier for the blender.

Spread out the slices (to prevent the bananas from sticking together as they freeze) on a baking tray or chopping board lined with baking paper and place in the freezer overnight.

When frozen, scoop them into freezer-proof containers or zip-lock bags (one banana per serving, around 10–15 slices) and freeze until needed.