Alix Carey’s banana sushi

If you aren’t a lover of traditional sushi, try this banana-licious version covered in all sorts of sweet treats. It’s a great project for the kids to get involved with, and makes a fun party food options too. 

banana sushi
Alix Carey



  • Desiccated coconut
  • Toasted almonds
  • Freeze-dried strawberries
  • Sprinkles (try Alix’s Tropicana Sprinkles, below)
  • 4 bananas
  • Hazelnut spread
  • Biscuit spread


5 rimmed baking trays or plates, for rolling

1. Line a baking tray with a piece of baking paper then place the coconut, toasted almonds, freeze-dried strawberries and sprinkles separately in the other four baking trays ready for decorating.

2. Peel one banana and, using a knife, cover it in hazelnut spread. Warning: this is messy work so have a cloth ready to wipe your hands.

3. As soon as the banana is coated, roll it in the desiccated coconut and place on the lined baking tray.

4. Repeat the above but roll the second banana in the freeze-dried strawberries and the third in the sprinkles.

5. For the final banana, coat it in the biscuit spread and cover it with the toasted almonds.

6. Put the bananas in the fridge to set for 30 minutes then remove and slice into sushi-sized bites.

7. Serve your banana sushi on a tray with chopsticks for an authentic tropical sushi feel.


Add 50g bright rainbow hundreds and thousands, 50g edible star-shaped confetti sprinkles, 40g rainbow sugarcoated chocolate sprinkles, 30g rainbow dragées (sugar balls) and 30g yellow sugar crystals into a large bowl and combine them well. Using a teaspoon, spoon the mixture into an airtight container and give it a little shake. Use these colourful sprinkles to add some tropical flare to any sweet treats, adding instant jazz. They will keep in an airtight container for at least 3 years.

Love the recipe? Now buy the book!

the tropical cookbook

The Tropical Cookbook by Alix Carey is published by Summersdale Publishers, price £10.99