Tuesday, April 8, 2008

Chocolatey bananas

This recipe was in the "30 Easy Things to Make and Eat" from Usborne books. Very easy and yummy. Paige loved helping make these.

To make 4 baked bananas:
2 Tbsp butter, softened
2 Tbsp brown sugar
1 tsp corn syrup
a small pinch of ground cinnamon
4 large, firm bananas
1 Tbsp fresh lemon juice

Chocolate sauce:
1/2 c. (4 oz) semi-sweet or milk chocolate chips
2 Tbsp corn syrup
1 Tbsp butter
2 Tbsp water

Preheat your oven to 400.

Cut four 8x12 inch rectangles of kitchen foil. These are the packets that the bananas will be baked in.

Put the butter into a bowl. Stir it firmly until it is soft and creamy. Then, stir in the sugar, syrup and cinnamon, too.

Peel the bananas. Cut them in half lengthways. Rub lemon juice all over them. Lay half a banana on each piece of foil.

Spoon the butter and cinnamon mixture onto the flat sides fo the half bananas. Press the other halves on top.

Fold the ends of the foil over the banana. Pull the sides together over the top, then squeeze them tight to make a packet. (Just like for tin-foil dinners)

Put the packets onto a baking tray. Bake them for 15 minutes, until the bananas are soft. As they cook, make the sauce.

Heat the chocolate, syrup, butter and water in a saucepan on low heat, until you make a smooth sauce. Take it off the heat.

Take the packets out of the oven. Let them cool for about 5 minutes. Open them carefully, and avoid any hot steam.

Carefully tip the packets to slide the bananas and buttery sauce into bowls. Spoon hot chocolate sauce over the top.

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