Tag Archives: Chocolate Banana

Chocolate Dipped Bananas are Delicious Yet Gluten, Dairy & Cane Sugar Free

This past weekend SensitiveHusband and I enjoyed a lovely evening with some family friends. I have known these wonderful people all of my life and I feel privileged to be able to continue this extended family connection.

Each couple contributed something to the meal, and I was fortunate enough to be asked to bring a dessert. What a great experience to bake one of my favorites as well as try something new! As for the favorite, I made a chocolate agave cake and I doubled the recipe to make a layer cake with a cherry jam filling. I topped the cake with homemade whipped cream. I will definitely make this again!

My new creation involved chocolate dipped bananas. You can probably guess the two main ingredients! I had fun topping this dessert with all sorts of tasty treats as seen in the photograph above.

Chocolate Dipped Bananas (Gluten, Cane Sugar and Dairy Free)

Ingredients
2 ripe bananas, cut into 1/2 inch disks
1 bar (3 oz) dark chocolate (The dark chocolate with raspberries Endangered Species brand is gluten, dairy and cane sugar free)
1/2 tsp vanilla extract
Assorted toppings (such as peanuts, granola, coconut, or cinnamon)

Preparation
Melt the chocolate on low heat. Stir in the vanilla extract. Dip the bananas into the melted chocolate so that about half of the banana is covered. Place bananas on a baking sheet covered with parchment paper. Top the bananans creatively. The close-up photo shows one dusted with cinnamon. Freeze for at least half an hour. Once frozen, you can transfer the bananas to another bowl or zip lock bag. Allow bananas to defrost for a few minutes before enjoying.

P.S. If you have not already done so, please answer the poll on the web site just to the left of this post. It just takes two clicks of your time. The results are very close and I hope to get a large enough sample to declare a winning dessert. Thanks for your participation!

I am sharing this recipe with Simply Sugar and Gluten Free, Cybele Pascal Allergen Free Cuisine, Food Trip Friday and Miz Helen’s Country Cottage.

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Chocolate Banana “Ice Cream”

I typically eat my bananas with breakfast although they also make delicious desserts. Here’s the proof: a few weeks ago I froze some ripe bananas before they spoiled. I did a quick Internet search to figure out what I could do with the frozen fruit. A recipe on Dr. Weil’s website for Cocoa-Banana Frozen Dessert got me thinking…I could try something like this! Below is my version of the recipe:

Peel and mix 4 frozen bananas together with an electric mixer until smooth. Next, mix in 2 tablespoons of cocoa powder. Top with either fruit, grain-sweetened chocolate chips, unsalted peanuts, or all three! Makes 4 servings.

I am also sharing this recipe with Joy of Desserts, Simply Sugar and Gluten Free, Beauty and Bedlam, Lady Behind the Curtain, Miz Helen’s Country Cottage, This Chick Cooks, Food Trip Friday, Sweet as Sugar Cookies and Cybele Pascal Allergen-Free Cuisine.

Chocolate Banana Cake

I first tried this recipe on New Year’s Eve because I wanted to enjoy a restaurant-quality dessert. This cake exceeded our expectations as we rang in the new year! I took out all of the cane sugar; the modified cake is sweetened with honey and the frosting has grain sweetened chocolate chips. When you have a spare afternoon, try this recipe and enjoy the results, along with impressing everyone who shares it with you!

Chocolate Banana Cake:

1 1/3 cups honey
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup warm water
1/2 cup milk
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract

Chocolate Ganache Frosting:

8 ounces grain-sweetened chocolate chips
3/4 cup heavy whipping cream
1 tablespoon unsalted butter

Chocolate Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside. 

In a large bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together honey, eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache: Place the chocolate chips in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake.

Sources: Joy of Baking and Rodmell, Jane. Best Summer Weekends Cookbook. Cottage Life Books. Toronto: 2004.

I am also sharing this recipe with Something Swanky, Joy of Desserts, Sweet as Sugar Cookies and Cybele Pascal Allergen-Free Cuisine.