For many years it has been a tradition for my friend Helio Fong and I to make a special type of dessert: ice cream with sautéed bananas. The dish is topped with a homemade chocolate sauce, which is a perfect addition to the ice cream. While some people prefer their bananas crispy, others prefer them more soft. Both styles are shown in this recipe. I usually aim to make my bananas soft and delicate. This recipe takes around 20 minutes to make and is perfect for an after school snack.

Ingredients:

Sautéed Bananas:
2 ripe bananas
3 tablespoons of unsalted butter

Chocolate Sauce:
¼ cup of cocoa powder
¼ cup of granulated sugar (1/4 cup)
¼ cup of brown sugar
1 pinch of salt
¾ teaspoons of vanilla extract
¼ cup of water

Chocolate Sauce Instructions:

First, add the brown sugar to a pot on low heat. Stir constantly to prevent the sugar from burning. This may take a while. Remain patient.

Add the water, granulated sugar and cocoa powder in a separate bowl and whisk them until combined.

Add the water-cocoa powder mixture into the pot, bring the heat up, and stir constantly until combined.

Chill the sauce until used.

Cooking the Bananas:

Add your butter into a saucepan and melt.

Slice the bananas evenly

Soft Bananas:

Add bananas into the pan and flip them every two minutes on medium-low heat. Repeat this process until all sides have been covered multiple times and have a yellow tone.

Crispy Bananas:

Add the bananas into the pan and flip them every 4-5 minutes on medium heat. Repeat this process until all sides have been covered multiple times and have a golden-brown tone.

Enjoy!