Chocolate Banana Raspberry Cockroaches Food

BANANA-HABANERO CHOCOLATE COCKROACHES

Steps:

• In a medium pot add the milk, sugar and egg. Let stand for 5 minutes. Cook over medium heat, stirring constantly, and bring the mixture to a boil. Remove from the heat, and add the tapioca, vanilla extract and almond extract. Chill the mixture for 2 hours.
• Meanwhile, start prepping the chocolate. Place the chocolate in a glass bowl and microwave on medium heat for 35 seconds at a time until the chocolate melts. Using a clean pastry brush, paint the chocolate molds with the melted chocolate, then freeze.
• Transfer the tapioca to a pastry bag. Remove the chocolate from the molds and pipe the chilled tapioca in to fill. Top with more melted chocolate, and then freeze until solid.
• To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the bugs using some melted chocolate as the glue.
• Serve the cockroaches on their backs.

HANGOVER BERRY, BANANA, CHOCOLATE-HAZELNUT WAFFLE SANDWICH

Steps:

• Mix the sugar and cinnamon in a small bowl; set aside. Mix the chocolate-hazelnut spread and cream cheese in another small bowl until smooth; set aside.
• Toast the waffles until browned and crisp in a toaster or toaster oven. Drizzle the melted butter over both sides of each waffle, and dust both sides with the cinnamon sugar. Spread both halves evenly with the chocolate-cream cheese mixture. Arrange the strawberries and bananas on 1 of the waffles, then top with the remaining waffle.

BANANA RASPBERRY SMOOTHIES

Steps:

• Combine the raspberries, banana, orange juice, milk, yogurt, honey and ice in a blender and process until smooth and serve.

CHOCOLATE, RASPBERRY AND BANANA SMOOTHIE

Steps:

• Place all ingredients in blender container; cover.
• Blend on high speed until smooth; serve immediately.

DARK CHOCOLATE RASPBERRY BANANA BREAD

Steps:

• 1. Preheat oven to 350°F Spray a 9x5-inch loaf pan with cooking spray.
• 2. In a medium bowl, whisk together the flour, baking soda and salt.
• 3. Cut raspberries in half, then toss them with 1 tbsp flour.
• 4. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries.
• 4. Spoon the batter into the prepared pan. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
• tip: I found that 60 minutes still left the middle too gooey, you may want to bake as long as 70-75 minutes. If the top is browning too much during this process, cover with foil as it is baking.

CHOCOLATE & BANANA CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
• Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
• Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.