Yvonne’s Cocoa Banana Dessert
Yvonne didn’t give any exact quantities, so I just experimented with those myself. If nothing else, it makes eating a banana that little bit more interesting. Plus it certainly counts as one of the most guilt-free experiences that I have had involving something chocolate-based in a long time. Maybe ever.
Per person, you’ll need:
- 1 large ripe banana
- 2 tsp cocoa powder
- 0.5-1 tsp tahini
- Whiz the ingredients in a blender or liquidiser or just mash well by hand. Taste and adjust, you may well want to experiment with the amounts of cocoa and tahini. The cocoa will cut some of the sweetness of the banana (which should be well ripe and sweet to begin with) and you want enough tahini so that you add a creaminess to the texture without the dish tasting overtly of tahini (the tastes here are the cocoa and banana).
- Chill well or freeze for a while (I just put it in the freezer compartment for an hour or so).
- That’s it (well, apart from the eating bit)
- This is a simple and pleasant little thing as is, but could also be the jumping off point for any number of variations, depending on where your tastebuds and humour take you.
- I did think that a swirl of whipped cream through this would be good, but then you’d lose the guilt-free credentials (plus a couple of other labels) right there…
- You could have a few spoons of this in its frozen form along with some other complementary fresh fruit and feel just terribly virtuous altogether!