My inspiration to make the Banana Chocolate Doughnut recipe is to create a distinctive and wholesome yet easy dessert. This banana doughnut is based on an ayurvedic remedy my master created to cure white leprosy with banana fried in ghee. The rest of the recipe is purely for fun. To make this, all you need to do is peel the banana, pop it on a skillet, slightly sizzle it with coconut butter for just 30 seconds on high heat, and serve sprinkled with coconut for, chocolate lovers, throw in little small half balls cacao of or cocoa nibs. If you need a chocolate substitute, most natural food stores have carob nibs or half balls. Enjoy
Banana is the fourth largest food crop in the world. In South America, Asia, and Africa, local people make this wholesome fruit into powders for baking, porridge desserts, savory dishes, etc. When we pick up a fruit, we usually buy it based on how it looks; as shoppers, we purchase our fruits first with our sense of sight, touch, and smell and we look for fruits and vegetables with no flaws or blemishes. In developed countries, people do not accept blemishes or black-brown spots on the skin of bananas. Often, boxes of entirely edible bananas go into dump containers in many European supermarkets. It is very sad indeed to imagine all the potential banana chocolate doughnuts gone to waste.
When the surface of bananas’ skin gets spots, the fruit inside becomes sweeter and more nutritious. While most people in northern Europe throw them away, in southern India, dark banana skins are used in ayurvedic remedies. They are dried in the sun and made into a powder to be used as medicine for various diseases. In Asia, Africa, and South America, people usually eat ripe bananas as they are considered to be much more nutritious and healthier. The darker it gets, the sweeter it is. Their varieties are immense and colorful. My favorite variety of bananas is the golden baby bananas as they are wonderfully sweet.
According to Japanese Scientific Research, a fully ripe banana with dark patches on yellow skin produces a substance called TNF (Tumor Necrosis Factor) which can combat abnormal cells. The darker patches it has, the higher its immunity enhancement will be. Hence, the riper the banana, the better the anti-necrosis properties. Yellow-skinned bananas with dark spots are eight times more effective in enhancing the proper conditions of white blood cells than green-skinned varieties.
Banana Chocolate Doughnut
Here is an amazing variation of our favorite doughnuts made with fried bananas and coated in sweet chocolate/carob dip.
- 4 frozen ripe bananas
- 2 tbsp. of coconut oil
- 2 tbsp of coconut sugar
- 1 tbsp of carob or chocolate nibs
- 1 tbsp of carob powder or chocolate powder
- 1/2 teaspoon of vanilla extract
Let the frozen bananas thaw until you can peel the skin off. Some liquid from the bananas will have oozed out while thawing, you can use this liquid in the sauce.
Over medium heat in a saucepan, add coconut oil, then carefully place bananas in the pan curled into doughnut form, as they can break easily. Reduce the heat to low, add the sweet liquid from the banana and cook until all the juices slowly thicken.
Flip the bananas over and let them sear on the other side on low heat.
Remove the seared banana and place it on a plate.
Pour the carob or (chocolate as it's irresistible for you) sauce over the bananas and garnish with nibs or little nuggets.
You can even place two bananas on top of each other; kids love this.
Sauce: carob or chocolate sauce.
Boil water in a medium steel bowl or pot.
In another smaller bowl that can fit into the medium bowl, add coconut sugar, chocolate powder, or carob powder, and one teaspoon of water.
Keep stirring as the chocolate, and coconut sugar will slowly melt - stir until you have a smooth sauce.
Finally, add vanilla extract and lower heat to a minimum.
Leave the smaller pot with carob/chocolate sauce in the warm water as you prepare the plate of bananas, if you remove the smaller pot beforehand, the sauce will turn hard when it cools.