So, yeah; bone broth from ruminants will have to wait.
There are no photos because who wants to sit around taking pictures when luscious dessert is cooling in front of your eyes? And honestly, this is more likely to win the congeniality rather than beauty prize.
- Heat up a pan with a good scoop of ghee and a good scoop of coconut oil. We are shallow frying, so don't skimp.
- Slice bananas into coins. I used three and that was just enough to fill my pan in one layer.
- Fry banana slices in hot oil until the underside is puffed up and
brown, then gently flip with tongs and repeat on the other side. The
pre-fried parts will be very soft and sticky, so choose your tongs
wisely and go slow. Remove slices to a plate as they reach your desired
level of brownness; there is no such thing as too brown, (unless they're burnt,) it's just a question of how much sweet soft goo you want and how much sticky, chewy-fried yumminess.
- Once all fruit is out of the pan, take it off the heat and add plain powdered cacao (I'd guess 3T) and a few sprinkles of cinnamon. Stir to eliminate lumps.I had an open container of coconut milk in the fridge, so I scooped out 3 good spoonfuls of the top fat and added that before sweetening with maple syrup. The syrup split the chocolate, so if anyone knows how to avoid that, please comment. I wondered if it was too much liquid and honey would have been better.
- I put the pan back on the off-but-still-hot burner to warm through again while I got down a bowl.
- Serve the chocolate fondue in a straight-sided bowl amidst the gooey, sticky, crispy banana slices. Be sated. Lick the bowl anyway.