✔ bananas – 200 g
✔ sour cream – 50 g
✔ sugar – 2 tsp.
✔ cocoa – 1 tbsp.
✔ lemon juice – 1/2 tbsp.
✔ vanillin – pinch
Recently I’ve been cooking banana pancakes and wondered why not make a banana sauce in addition to pancakes, which will emphasize and enhance the taste of banana. All the more so because the taste of the raw banana and the heat-treated banana is different, which means they will complement each other. This is how the recipe and its chocolate variation, which I share with you, were born.
For cooking, take a banana (2 pcs.) and clean it from the peel. We need to make puree from it. I recommend to use a blender and beat the banana well until it is homogeneous. If this is not possible, we should knead it with a fork or mortar until there are at least some lumps.
At this stage, we must get a sufficiently viscous liquid mass.
It is desirable to take the fruit, which has small dark spots that indicate that it is fully mature. If the banana is very green, the sauce will turn out to be tasteless and tart. It is also possible to use overripe, but personally for me they are very specific.Tip
As soon as we have finished the procedure of puree, we add to the banana lemon juice (½ tbsp). Mix the mixture well. The lemon juice will prevent the banana from oxidizing, and the puree will remain a pleasant cream color. We will also get a moderate sourness, which is perfectly combined with the sweetness of the banana.
Now we throw in sauce sour cream (50 g), sugar (2 tsp) and vanillin. You can take any fatty sour cream as you wish. You can also do without sour cream by replacing it with natural yogurt, but then you will need to adjust the balance of sweetness and acid. Sugar can be regular, brown or vanilla, then do not pour vanillin separately. Also a pinch of cinnamon will fit perfectly to this sauce, which is perfectly combined with a banana.
Then we can whip the sauce with a blender and it will turn out to be more liquid, or stir with a spoon or whisk until the sugar is completely dissolved. I needed to pour pancakes with the sauce, so I continued whipping with an immersion blender. When we finish whipping we get a ready banana sauce. But as I said earlier, I wanted to make another variation, using cocoa. Chocolate and banana are one of the most successful combinations in desserts, so it is a win-win situation.
I poured half of the banana topping into a separate dish and added cocoa (1 tbsp) to the bowl with the rest. Next, we mix the chocolate mass or whip it, depending on the consistency we achieve.
Bon appetit! Don’t starve 😋