Having a hopeless sweet tooth definitely keeps you wanting to sink your teeth into anything to get a sweet fix. Those endless cravings for a devilish inspiration constantly finds me whipping up dreamy desserts and working with whatever I can find in the pantry to turn into a delectable sugar fix.
I am seriously hopeless with this but, I must say I’ve managed to conjure some pretty good stuff. Bananas are a pantry staple in my home and they always hit a good spot when I need a little dessert. All it takes would be some whipped cream, nuts and a bit of chocolate pancake syrup and it’s good to go! I just love the versatility of bananas. It’s been a long time adage that an apple a day keeps the doctor away, but I’ve read quite a lot of great health benefits of the lowly banana which can put the apple to shame. Fact is, the banana is considered to be “super food” due to its rich nutritional content.
Two bananas will give you enough energy to work out for an hour and a half. It’s a better alternative to coffee and donuts to keep you up and about when you feel a sudden energy lull during the day. It’s rich in Potassium which helps the circulatory system deliver oxygen to the brain. Elderly people are often advised to include a regular diet of bananas since it reduces the incidence of strokes. It’s a good dietary supplement to help regulate blood pressure. And if you’re prone to getting those all time lows, eating a banana may help lift your spirits back up to normal. Bananas have a chemical called tryptophan which is basically a mood regulator. This chemical contains a level of protein that helps the mind relax. In recent studies, many people suffering from depression report feeling much better after eating a banana.
Now that’s certainly a minefield of benefits from a fruit that is always in abundance and fairly very inexpensive. You can have a million in one ways to enjoy this fruit and reap the health benefits without even spending much.
So let’s get back to desserts. I think the perfect match for bananas in desserts would be chocolate. But I also like it with peanut butter … and caramel …and ice cream.. and I like it in crispy fried spring rolls. I so want that all in one heavenly dish! And I found the most awesome recipe that totally had me goin’ bananas!
Choco-Banana Loco Spring Rolls
2 -large bananas (or 3 small), cut into 1/4-inch slices
1/2 -cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
1/8 -teaspoon of salt
8 1/4 -ounces (233 grams) bittersweet chocolate , finely chopped
1- large egg yolk
1- tablespoon light or dark rum
1 -tablespoon unsalted butter , softened
Thirty-six 5-inch square spring roll wrappers
1- large egg, lightly beaten
Canola, vegetable , or other neutral oil for deep-frying
Put the banana slices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. And then remove from the heat.
Put the chocolate into food processor and pour the hot banana cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, rum, and butter and process to combine.
Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap.
Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle.Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation.
Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed.Set on a baking sheet. Repeat with the remaining wrappers and chocolate.
Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes.
Drain on paper towels and cook the remaining rolls.
Dust with powdered sugar. Serve warm with a scoop of vanilla ice cream drizzled with syrup, topped with whipped cream and sprinkled with chopped nuts.
Servings: Makes 3 dozen spring rolls, about 10 servings. —
Photo Credit: clairebearbrice
Photo Credit: jamestgreen
Photo Credit: Digital Eskimo