Dessert: Cinnamon Bananas with Sugared Tortillas and Brandy Chocolate Sauce

Difficulty: Easy

Prep Time: 5 min

Cook Time: 15 min

Serves (4)

This modern take on fried bananas introduces a hint of brandy and a little architecture with sugared tortilla triangles. Quick to prepare and hard to mess up, prepare this dessert after nearly any Latin entree.

Ingredients: 1 banana, 1 flour tortilla, ¼ cup of Italian brandy, 2 oz dark chocolate (65% cocoa or less), 3 tbsp butter, oil for pan frying (light olive or canola), sugar, cinnamon, honey

Rough cut the chocolate into small pieces. Using a one quart sauce pan, heat ¼ cup brandy with 2 tbsp of butter and add chocolate pieces to mixture. Stirring constantly, boil mixture over medium-high heat for 2 min. Remove from heat and set aside.

Place frying pan on stove over medium heat. Add 1 tbsp of butter to pan, then add just enough oil to coat the pan bottom. While pan is heating, peel the banana. Cut banana in half, then lengthwise. Set aside. Cut tortilla into quarters. Cut each quarter in half to form eight triangles.

Once pan is heated, place tortilla triangles in fry pan, being careful not to overlap the triangles. (Triangles cannot be overcrowded or they will not brown evenly. If you need more room, fry two batches—four and four.) Sprinkle sugar and cinnamon on triangles in pan. Once bubbles form in the tortilla, turn over. Sprinkle other side with cinnamon and sugar. As soon as the edges are light brown, remove the triangles from heat. You do not want tortilla chips, but rather lightly warmed and slightly crisp triangles. Triangles should still be pliable.

Quickly place the quartered bananas—cut side down—in the excess oil/sugar in the pan and warm for 1 min. Remove from heat. Place one triangle on plate and place one quartered banana on top. Place another triangle on top of banana. Drizzle banana and triangles with honey and chocolate sauce. Dust with cinnamon. Repeat plating with remaining ingredients.