Today's Recipe

A great and elegant dessert. The best part is that it looks like a lot of work, but you don’t have to tell a soul how easy it is to make.

Ingredients
Batter
1 ½ cups whole wheat pastry flour
pinch sea salt
1 teaspoon baking powder
scant pinch cinnamon
1/4 cup unsweetened, shredded coconut
sparkling water

4-6 ripe bananas, into 1/4-inch thick diagonal slices
avocado or light olive oil, for frying

Chocolate sauce
½-1/2 cup unsweetened almond milk
3 tablespoons brown rice syrup or honey
1 teaspoon pure vanilla
1 cup non dairy chocolate

Directions
Make the batter by whisking all dry ingredients together.  Slowly mix in sparkling water to create a batter the consistency of pancake batter.  Cover loosely and set aside.

Prepare the bananas.  Place about 1  inches oil in a deep skillet and place over medium heat.  When the oil is hot (patterns will form in the oil, knwn as “dancing”), raise heat to high, dip banana slices in batter to coat completely and fry until golden and crispy, turning once to insure even browning.  Drain on paper.  Transfer to a parchment-lined baking sheet and place fried bananas in a warm oven until all the frying is completed.

While working on the bananas, place all ingredients for chocolate sauce (except chocolate) in a small saucepan and bring to a high boil.  Place chocolate in a heat-resistant bowl. Remove from heat, pour over chocolate and whisk until smooth.

To serve, mound fried bananas on individual serving plates and spoon a generous amount of chocolate sauce over top.  Serve immediately.  Makes 4-6 servings.