Preparation:
Line a 4x8-inch loaf pan with plastic wrap. Place bananas in pan to make 2 layers. In a small saucepan, bring cream to a boil; lower heat to medium and add chocolate, stirring constantly with a wooden spoon, until melted. When chocolate is completely melted and the mixture is smooth, pour over bananas. Tap pan lightly on countertop to distribute chocolate between the bananas. Allow to cool. Cover and refrigerate overnight. Unmold and remove plastic wrap. Cut into slices, about 1/2-inch thick. If desired, serve with a scoop of
vanilla ice cream and toasted slivered almonds. Note:This dessert is very rich and I prefer to serve a half-slice per person with a scoop of ice cream topped with toasted almonds on the side. |
