By: Cookinsmitty
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Ingredients
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 |
Preparation
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.