Try this delicious traditional Venezuelan recipe covered by one of the country's leading gourmets in his book Mi Cocina.
- 24 ripe titiaros bananas, but still firm and peeled
- 1 / 2 cup of flour
- 1 tablespoon of butter to grease the mold
- 1 cup of oil
- 150 grams of semisweet chocolate
- 1 / 2 cup milk
- 1/2 cup of sugar
- 1 spoonful of butter
- Mix the bananas with the flour and shake to remove the excess.
- Heat the oil in a large frying pan and brown the bananas evenly, turning them around. They should not be too ripe so that they retain their shape when fried. They are removed and placed on absorbent paper to remove excess fat.
- The oven is preheated to 400 degrees.
- Grease a 30x20x5 centimeter glass baking pan with 1 tablespoon of butter
- The bananas are arranged together forming a layer in the mold.
- In a pot, make a chocolate sauce by cooking the milk and chocolate until they melt well. Then add the sugar and the remaining tablespoon of butter and cook for another 2 minutes until it thickens a bit.
- Cover the bananas with this sauce and put them in the oven for 10 to 15 minutes. They can be served as a dessert and also as an accompaniment to meats.