Your Life A to Z Recipe:Saturday, June 28, 2014 By: Chef Barb Fenzl, Les Gourmettes Cooking School Banana Tacos with Chocolate Sauce

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Banana “Tacos” with Chocolate Sauce
Serves  8 - 10


    1/2 cup all-purpose flour
    1 tablespoon unsweetened cocoa powder
    1/4 cup granulated sugar
    ¼ teaspoon ancho chile powder
    1/8 teaspoon salt
    1 cup whole milk
    1 tablespoon unsalted butter
    2 large eggs
    1 tablespoon vanilla extract
   Banana filling:
    5 ripe bananas
    1 teaspoon cinnamon
    ¼ cup tequila   
    3/4 cup granulated sugar
    ¼ cup heavy cream, heated
   Chocolate Sauce:
    8 ounces finely chopped semisweet or bittersweet chocolate
    ¼ teaspoon ancho chile powder
    ¼ teaspoon cinnamon
    ½  cup heavy cream
    ¼  cup strong coffee
   1 cup hazelnuts, toasted, skinned, and coarsely chopped

    Tacos:  Sift together the flour, cocoa powder, sugar, chile powder, and salt.  Set aside.  In a small saucepan over low heat or in a non-metal container in the microwave, heat the milk and butter until the butter is melted.  In a large bowl, whisk together the eggs and vanilla.  Add the sifted dry ingredients to the eggs, whisking vigorously until well incorporated.  Slowly pour the warm milk and butter mixture into the batter, whisking to mix well.  Strain the batter through a fine sieve into a large measuring cup; allow to rest for 1 hour at room temperature.  Heat a flat griddle to medium high heat, and using a ladle, and drop about 2 tablespoons of the batter onto the griddle, forming a 4-to 5-inch pancake.  When bubbles begin to form, turn the pancake over, cook briefly, and then flip it onto a flat plat.  Continue cooking and stacking the pancakes until the batter is gone.  You should have about 18-20 pancakes.  They can be cooled, wrapped well, and frozen at his point.

    Filling:  Peel bananas; halve lengthwise and cut crosswise into ½-inch pieces.  Put bananas, cinnamon, and tequila in a large bowl and mix well.  Heat a large, heavy skillet over high heat and add the sugar.  Cook until sugar is melted and turns light brown; add cream and continue cooking until mixture is smooth.  Add the banana mixture and sauté until the bananas are softened and well caramelized.

    Chocolate Sauce:  Put the chocolate, chile powder, and cinnamon in a medium bowl.  Combine the cream and coffee in a glass measuring cup and heat in the microwave until boiling, about 1 minute.  Pour cream mixture over the chocolate and let sit for one minute.  Stir until smooth and put into a plastic squeeze bottle.  It should be served warm but it will keep refrigerated for up to one week.

    Assembly:  Place two pancakes on each dessert plate.  Spoon equal portions of the banana filling on one half of each pancake.  Sprinkle some chopped hazelnuts over the filling. Fold the other half of the pancake over to resemble a soft taco.  Drizzle warm chocolate sauce over the tacos.