Peel and slice up the bananas. Slice the kiwis in half and scoop out the flesh with a tablespoon. Place the fruit in an airtight container in the freezer overnight. Or for at least 4 hours.

Take the fruit out of the freezer about 5 - 10 minutes before you blend it. This will differ slightly depending on how warm or cold your room temperature is.

When the fruit is just starting to soften on the outside place it in a blender and pulse 6 - 8 times until the mixture is smooth but the kiwi seeds are still intact.

Pour the sorbet into a loaf tin and place in the freezer for about 30 minutes until set.

Scoop out the sorbet with an ice cream scoop and serve in little cups, bowls or ice cream cones.