Bananas With Double Chocolate Sauce
|Water||2 Cup (32 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Unsweetened cocoa powder||1 1⁄4 Cup (20 tbs)|
|Chocolate chips||4 Ounce|
|Unsalted butter/Margarine||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Ripe bananas||4 Medium, peeled and sliced diagonally 1/2 inch thick|
|Pumpkin seeds||4 Teaspoon|
|Golden raisins||1 Tablespoon|
|Toasted wheat germ||2 Teaspoon|
For the sauce: Combine the water and sugar in a medium-size saucepan and bring to a boil, uncovered, over moderate heat, stirring until the sugar dissolves.
Then boil, uncovered without stirring, for 4 minutes or until slightly thickened.
Remove from the heat and mix in the cocoa, chocolate chips, butter, and salt, stirring until the chocolate melts.
Mix in the vanilla.
Use as directed.
Pour the remaining sauce into a 1/2 pint preservingjar, and store in the refrigerator for up to 2 weeks.
Warm over low heat before serving.