Banana Churros with Chocolate Peanut Butter Sauce


For the banana churros:
    • peanut oil, for frying
    • 2 bananas
    • 8 small flour tortillas*
    • toothpicks
    • 1/2 cup sugar
    • 1 teaspoon cinnamon
For the sauce:
  • 1 cup cream
  • 8 ounces (1 and 1/4 cup) semi-sweet chocolate chips
  • 1/4 cup creamy peanut butter
  • big pinch salt
  • strawberries, to garnish

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  1. In a high-sided skillet, add the peanut oil. Turn the burner on to medium and heat for at least 5 minutes.
  2. Slice the bananas in half, then slice lengthwise. You should have 8 banana quarters.
  3. Tightly roll each banana in a tortilla and secure with toothpicks (see photos).
  4. In a small bowl, combine sugar and cinnamon. Dump it onto a large plate. Line another large plate with paper towels.
  5. Test the oil by adding a small scrap of tortilla. If it immediately starts to bubble, the oil is ready.
  6. Add the wrapped bananas 4 at a time. Fry for 1 minute, then flip and fry for one more minute, or until light brown.
  7. Remove the churros to the paper-towel lined plate, but only for a few seconds. Transfer them soon after to the cinnamon-sugar mixture and coat the churros well. Remove the toothpicks.
  8. Repeat with the remaining bananas.
  9. To make the chocolate sauce: Add 1 cup cream to a medium size microwave safe bowl. Microwave on high for 1 minute, stir, then microwave for 1 more minute, or until the cream starts to bubble on the edges.
  10. Immediately add the chocolate chips and peanut butter to the cream. Let sit for about 1 minute, then use a whisk to stir until it is smooth. Add a big pinch of salt and combine. (If you don’t like peanut butter, add 2 tablespoons butter instead.)
  11. Dip the churros in the sauce and garnish with strawberries.

From The Food Charlatan



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