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Bananas With Double Chocolate Sauce

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  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.

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