Bananas With Double Chocolate Sauce Recipe
Ingredients
| Water | 2 Cup (16 tbs) (For the sauce:) | |
| Sugar | 1 1/3 Cup (16 tbs) (For the sauce:) | |
| Unsweetened cocoa powder | 1/4 Cup (16 tbs) (For the sauce:) | |
| Chocolate Chips | 4 Ounce (For the sauce:) | |
| 2 tablespoons unsalted butter or margarine | ||
| Salt | 1/4 Teaspoon (For the sauce:) | |
| Vanilla extract | 1 Teaspoon (For the sauce:) | |
| 4 medium-size ripe bananas, peeled and sliced diagonally 1/2 inch thick | ||
| 4 teaspoons hulled pumpkin seeds | ||
| Golden Raisins | 1 Tablespoon (For the bananas:) | |
| Wheat germ | 2 Teaspoon, toasted (For the bananas:) | |
Directions
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.
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.
Chef
