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Banana Kebabs with Chocolate Sauce

Makes 4 kebabs.


    Banana Kebabs

    Surprise, you can turn to kebabs for a fun dessert that plays by the nutritional rules. Grilled bananas are a taste revelation, but you can apply the same concept to other fruits such as mangoes, nectarines, peaches, and plums.


    Banana Kebabs with Chocolate Sauce


    • 3 Tbsp (45 mL) coconut milk
    • 1/2 tsp (2 mL) ground ginger
    • 4 medium-sized slightly ripe bananas, sliced into 1 in (2.5 cm) chunks
    • 2 oz (56 g) dark chocolate, finely chopped
    • 1/4 tsp (1 mL) cinnamon
    • 1/4 cup (60 mL) chopped almonds
    • 2 Tbsp (30 mL) dried coconut flakes


    Per serving:

    • calories261
    • protein4g
    • fat13g
      • saturated fat7g
      • trans fat0g
    • carbohydrates36g
      • sugars18g
      • fibre6g
    • sodium6mg



    Whisk together coconut milk and ginger. Preheat grill to medium and grease grill grate.


    Thread bananas onto 4 skewers and brush on half of the coconut milk. Place skewers on grill and heat until bananas are darkened and tender, about 5 minutes, turning halfway and brushing with remaining coconut milk.


    Stirring regularly, melt chocolate in metal bowl set over saucepan of simmering water. Stir in cinnamon.


    Place grilled banana kebabs on serving plates and top with chocolate sauce, almonds, and coconut flakes.



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    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.