Last week, Countdown had a special on bananas- .99c per kilo…fair to say I went bananas and bought well more than we were ever going to eat in a week….the quickly ripening bunches have forced me to get all up in a banana brainstorm and say no more here’s our little Friday night treat coming right up…
This recipe serves two big people and one little person..
You will need:
3T raw cacao
3T Coconut Oil (I use Lav Kokonas brand it makes the most heavenly chocolate fudge sauce)+ 1 tsp for the pan for cooking bananas
1 T Rice malt syrup or honey (I dare you to use less, and you can probably get away with using a little less due to the sweetness of the bananas) + 1-2tsp for drizzling over the bananas while cooking.
Few drops of good quality vanilla extract
1/4 Cup of chopped nuts (activated if possible)- I used almonds and walnuts (pecans would be ultra decadent)
2 T thread coconut or coconut chips
Coconut cream to serve.
To make: Place nuts and coconut thread/chips in a small fry pan over low-med head and dry-toast, stirring continuously until you see them browning up (a few minutes) then remove from hot fry pan and place in a bowl. Put aside. In a saucepan over med heat melt coconut oil, remove from heat and stir in cacao, vanilla and rice malt syrup or honey. Put aside. Chop bananas in half lengthways then in a large non-stick fry pan, melt 1 tsp of coconut oil and place bananas flat side down. Drizzle the 1-2t rice malt syrup as well as you can all over the bananas to help caramelisation. Fry on med-high heat for 3 minutes or until golden brown and caramelised and flip over to do the same to the other side. Put all of the pieces together in a bowl- Bananas first, drizzle over hot choc sauce, sprinkle with toasted nuts and coconut. Serve with whipped or frozen coconut cream too if that’s your jam.
Tip: I had lots of choc sauce leftover so poured into an ice-cube tray and placed in the freezer to be enjoyed later as delicious little chocolates.
How’s that for a speedy classic.
xx. Aunty Lonnie