The one with the caramelized bananas

Hi, everyone! 😁 I hope you’re all doing wonderful.

So, I made crêpes with chocolate and caramelized bananas today. It was my first attempt at making crêpes and caramelized bananas.

I’ve attached the recipe for the crêpes below:

Crêpes

Please note that I also added 1 tablespoon of granulated sugar to the batter in order to make it mildly sweet, along with 2 teaspoons of vanilla essence to tone down the taste and or smell of eggs.

For the chocolate spread, I used some leftover combination of milk chocolate and milk from before. For this spread, take 1 cup of chocolate with 1/4th cup of milk. You can change the quantity depending on the amount of output you want. Chop the chocolate into tiny pieces and add boiled milk to it. Stir the mixture after 20-40 seconds, until it becomes smooth. Put the mixture into the fridge for 10 minutes or so for it to become slightly thick. Your chocolate spread for the crêpes is ready! This mixture can be used for other purposes as well.

Now, for the last part of the dish — the caramelized bananas; the recipe to which you will find attached below:

Caramelized bananas

Crêpes with chocolate and caramelized bananas

As it is evident, the chocolate refused to behave and started overflowing. 😅 The combination of the caramelized bananas and chocolate tasted pretty good together.

I hope you all try this dish, and let me know your experience. Until next time, bye-bye, and take care. 🙂

Beating the heat with a summery treat

Hi, everyone! I hope you’re all doing great. 🙂

Recently, I tried making Chocolate Banana Sorbet, and it turned out wonderful! The recipe is not my own so, I’ve attached the link to the recipe below:

Chocolate Banana Sorbet by Gemma Stafford (Bigger Bolder Baking)

As the recipe says, it’s not exactly a sorbet, but it’s close enough! The recipe requires 1/4th cup condensed milk, but I used around 3/4th cup because the sugar content of the dish reduces as it’s cooled. The quantity may vary as per preference. I used homemade condensed milk instead of the canned one, and it was as good as the latter. I’m attaching the link to the recipe of homemade condensed milk below as well:

Homemade Condensed Milk by Gemma Stafford (Bigger Bolder Baking)

Other than this, I followed the recipe to the T. I garnished the dish with mint leaves and the combination of the mint leaves with the sorbet was great! It added freshness to the dish.

I hope you try this recipe and enjoy it as much as I did. Until next time, bye-bye! Take care, all you lovely readers! 😁

A summery affair

Hey, everyone! Hope you’re all doing well. 😁

So, about 2-3 days back, I had made a banana sundae. I don’t eat a lot of ice cream, because I am very susceptible to sore throat and everything along those lines. But, it’s summer time, so might as well indulge in some frozen treats once in a while, right? 😌

It’s a pretty easy dessert to make. I just cut a banana in half, put one half in the bowl, placed 2-3 scoops of vanilla ice cream on it, and topped it with some chocolate ganache I had made a few days back. I observed that as the ganache thickens a little after a while, it doesn’t taste as well as it did before, so it would be a better idea to use chocolate sauce instead. It would also be a nice idea to add some roughly chopped walnuts as well.

Now, I know this photo is not very appealing, but the dessert tasted good. Vanilla ice cream and chocolate anything is a match made in heaven, so it’s a given. I shall work on improving my photography skills. Please bear with these skills for a few posts. 😁

I hope you try this recipe and enjoy it as much as I did making, and of course, eating it! Until next time, bye bye! 🙂