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)
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)
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.