Chocolate Fondue Banana Bread Boat
Just when you thought we couldn't do anything else with banana bread... ?
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
BANANA BREAD
- 4 bananas, as ripe as possible
- 4 tablespoons vegetable oil
- 1 egg
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
CHOCOLATE FONDUE
- 12 oz semi sweet chocolate, chopped
- 6 tablespoons heavy cream
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 bananas, sliced, to serve
- 12 strawberries, to serve
Instructions
- Preheat oven to 350˚F (180˚C).
- In a large bowl, mash the bananas with a fork.
- Add in the oil, egg, sugar, and vanilla. Stir until combined.
- Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
- Pour the banana bread batter into a greased loaf pan.
- Bake for 45-55 minutes, or until a toothpick comes out clean.
- In a small saucepan, combine the cream milk and chocolate, and melt over low heat.
- Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
- Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
- Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch(5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
- Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
- Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
- Enjoy!
Watch the recipe video here:
Just when you thought we couldn't do anything else with banana bread… ?FULL RECIPE: https://tasty.co/recipe/chocolate-fondue-banana-bread-boatDo you want to shop our kitchen essentials? CLICK HERE:http://bit.ly/2BvkEPd – We may make some $$ if you buy!
Posted by Tasty on Friday, January 26, 2018
