So when you have a bunch of bananas going ripe at the same time, what do you do? Make Halwa!
Have utilized the leftover stock of one ounce of good baking choclate chunk, leftover from the holidays in this recipe. The halwa easily achieves its 'caramelized' brown colour from the addition of this ingredient. I have garnished the banana halwa with almond slivers as in the previous recipe but this will offer the decadant flavours of choclate, smooth banana with a hint of orange, in a single, satisfying teaspoon serving! This goes to We Should Cocoa, January Challenge.
3 ripe Chiquita bananas
2 tbps clarified butter/ghee
2 tbps sugar [ or less according to taste]
1/4 tsp Vanilla extract
1/4 tsp grated orange zest
1 oz of good bittersweet/ dark cooking choclate bar
[ One can also substitute bittersweet choclate chips.
Sweeter? Feel free to go ahead and use semi-sweet choclate chips!]
Finely chop the choclate bar and keep aside.
In a heavy bottomed pan, heat 2 tbps of Ghee on medium high flame
Slice the bananas thin and add to the pan
After 5-6 minutes, start mashing the bananas with the back of the ladle and scraping the paste together.
At this stage one cannot leave the dish alone or else it will burn easily.
Add 2 tbps of sugar and the vanilla extract, mix well
Add 2 tbsps of heavy cream and mix well
Add the finely chopped ounce of choclate at this stage and mix all the ingredients well.
After a couple of minutes add the orange zest
Keep stirring, until the banana-mash comes together in an even textured brown paste.
Cook for another 3-4 minutes and take off the heat.