Preheat the oven to 350F (160C/gas mark 4). Put the bananas on a cookie sheet covered with parchment paper or a silicone sheet. Roast for 40 minutes. Let cool.

Put the bananas in the blender with the other ingredients. (If you don't have xanthan gum, no need to add it. But it does make the texture nice and creamy.) Blend well. Chill in the refrigerator until cold.

Follow the instructions in your ice cream maker to make the ice cream. Each serving is two medium scoops.

Melt the coconut oil in the microwave. Sift the cocoa into a bowl (trust me, don't skip this step). Pour in the oil and the agave syrup, whisking as you go. Done!

Drain the cherries. Wash the strawberries and remove the green top and any white flesh underneath it (the strawberries are to bring a natural red color to the canned cherries).

Put half the cherries into the blender with the other ingredients. Blend until smooth. Cook over medium heat until bubbling, then turn down to a simmer and cook until reduced by half.

You'll need a cookie sheet covered in waxed paper or a silicone sheet for the bananas, plus another sheet or board covered in paper towel.

Juice the lemon and put the juice in a shallow bowl. Slice the bananas on the diagonal, and dip them in the lemon juice to keep them from browning. Put each slice on the paper towel. Cover the top of the bananas with another towel to blot up the lemon juice.

Crush the peanuts by putting them in a zip-top bag and using a rolling pin on them. Put them in a wide shallow dish.

Create a double-boiler by bringing some water to boil in a saucepan, and then placing a metal bowl or pan on top of it. Turn the heat down to simmer. Break up the chocolate and add to the bowl with the agave syrup. Whisk until the chocolate is melted and smooth. Remove from the heat.

Immediately dip the banana slices in the chocolate, then the peanuts, laying each one on the prepared sheet. Sprinkle with sea salt while still warm so it will stick. Refrigerate until firm, about 30-60 minutes.