Method:

1.      Break the plain chocolate into small pieces and place in a small heatproof bowl. Stand the bowl over a pan of gently simmering water and stir the chocolate occasionally until it melts. Allow to cool.

2.      Cut the bananas into pieces and process them in a blender until finely chopped.

3.      With the motor running, pour in the malt extract and continue processing until the mixture is thick and frothy.

4.      Drizzle in the chocolate in a steady stream and process until well blended.

5.      Serve with fruit crudités or sponge fingers.