Recipe of the Month:Chocobananos!
by Simone Riddle
Chocobananos are addictive. They can almost pass as a healthy snack while still satisfying even the worst of chocolate cravings. There was a time when I was consuming one a day. I never considered them a guilty pleasure until someone pointed out the list of unnatural ingredients found in the standard chocolate topping mixture. That’s when I began to limit my consumption to the occasional Dona Pancha chocobanano, which come highly recommended.
To celebrate one of Guatemala’s most ingenious inventions, here’s a recipe to make ‘chocobananos de calidad’. ¡Viva el chocobanano!
Makes approximately 15 chocobananos. Enough should keep you goings for a while.
5 ripe but firm bananas
150g of dark chocolate, the higher the cocoa content the better (try Dona Pancha or El Natur for good quality chocolate)
1 tablespoon of vegetable oil
paletas (popsicle sticks)
You can opt for one or both of the following toppings:
1/2 cup of finely chopped unsalted peanuts, preparado on a flat dish
½ cup of crushed granola or your favourite kind of cereal, ready on a separate flat dish
1. Find a baking tray that will fit in your freezer and cover with foil or Clingfilm
2. Peel the bananas and divide each one into three. Insert a paleta into each third to create a popsicle, or lollypop as we’d say in the UK. Place all the bananas on the baking tray and place the tray in the freezer to cool while you’re making the chocolate mixture
3. Break the chocolate into pieces and put into a glass bowl with the oil. Melt the chocolate either in the microwave (stirring every 30 seconds for 2 minutes until melted) or in a bowl over a half-full pan of simmering water, stirring continuously
4. Take each banana piece and dip into the melted chocolate. You may need to spoon over the chocolate to make sure the whole banana is fully covered.
5. Next, once the drips have stopped, roll the banana in the topping of your choice
6. Carefully place the topped banana on the baking tray. Repeat with the rest of the bananas pieces until you’re out of ingredients.
7. Now place the tray in the freezer and leave overnight. If you can’t wait, try one after 2 hours; the banana should be frozen in the middle with the chocolate set round the outside.
¡Que disfruten muchá!