Nutritional Info

Nutrition Facts

Serving Size 1 (174g)

Calories 382
Calories from Fat 190 (50%)
Amount Per Serving %DIV
Total Fat 21.2g 33%
Saturated Fat 6.8g 34%
Monounsaturated Fat 9g
Polyunsaturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 324.8mg 108%
Sodium 327.7mg 14%
Potassium 407.4mg 9%
Total Carbohydrate 15g 5%
Dietary Fiber 1.9g 7%
Sugars 0.4g
Protein 32g 64%

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Recipe Description
This dessert is both visually appealing and tasty.  Rather like a banana split, with more variety in the toppings.
Prep time
5 min
Cook time
10 min
Ready In
15 min


Serves Tool

Serves To:USMetric
2 Cup(c)  water
1 1/3 Cup(c)  sugar
1/4 Cup(c)  unsweetened cocoa powder
4 Ounce(oz)  chocolate chips
2 Tablespoon(T)  unsalted butter
1/4 Teaspoon(t)  salt
1 Teaspoon(t)  vanilla extract
4   medium ripe bananas, peeled and sliced diagonally 1/2 inch thick
4 Teaspoon(t)  pumpkin seeds, hulled
1 Tablespoon(T)  golden raisins
2 Teaspoon(t)  wheat germ, toasted


For the sauce:  Combine the water and sugar in a medium sized 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.  Pour the remaining sauce into a 1/2 pint preserving jar, and store in the refrigerator for up to 2 weeks.  Warm over low heat before serving.  For the bananas:  Divide the bananas among 4 dessert dishes.  Top each with 2 tablespoons of the chocolate sauce, 1 teaspoon pumpkin seeds, 3/4 teaspoon raisins, and 1/2 teaspoon wheat germ.

Additional notes

Note:  If you're in a hurry, you can make this dessert with your favorite store bought chocolate sauce.  But if you have a little time, try this double chocolate sauce recipe.  Absolutely scrumptious, it makes 2 cups, so there will be enough left over to serve another day over cake or ice cream.

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