Chocolate banana terrine

Recipe from: 4/15/1998 12:00:00 AM
Ingredients 3
Servings 6


  • 5
    small, ripe bananas, peeled and left whole
  • 250
  • 500
    dark or milk chocolate, chopped


Line a 1,5 litre (6 cup) loaf pan with clingfilm, overlapping top of pan by a few centimetres. Place bananas in loaf pan. Bring cream slowly to boil in a saucepan. Remove from stove. Add chocolate to cream and stir until melted and smooth. Pour over bananas. Cool, then refrigerate until set, about 2 hours or overnight. Unmould carefully, using clingfilm to help lift terrine out of mould. Remove clingfilm. Slice terrine and serve.

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