For my very first post for Nibble and Dine, I thought I would start out with a bang! These chocolate banana dessert nachos are oozy, gooey, crunchy, and creamy, and embody everything I want Nibble and Dine to be about – basically, delightfully fun food that you MUST dive into as soon as you lay eyes on it!
This recipe does have several steps but they are all pretty simple – the only tricky part is making sure your brown sugar tortilla chips don’t burn in the oven like my first batch did, so make sure to keep checking on them during the last couple minutes in the oven, especially if the tortillas you are using are on the thinner side. (Although I actually didn’t mind burning my first batch, the bottom side of the chips had this burnt-sugar type candy coating, which I happily munched on while making my second batch.)
To get the perfect swizzle of chocolate over each chip, I just loaded the ganache up into a ziploc bag (wait until it’s cooled down!), cut the tip off, and squeezed it over each layer of nachos. If you don’t feel like doing this of course feel free to just drizzle it on with a spoon, but you may want to add a couple more tablespoons of heavy cream to make it thinner and more drizzle-able.
Also, if you want to make quick work of the whipped cream, use a stick blender – this tool is perfect for making small batches of whipped cream super fast, without having to haul out your mixer. And you can mix it right in the measuring cup, saving another dish to wash.
Recommended pairing: sweatpants, Netflix, sweet repose on the couch for 1-2 hours following.
Crispy brown-sugar crusted tortilla chips topped with fresh and cooked banana, chocolate ganache and brown sugar whipped cream
- 5 flour tortillas (fajita size)
- 4 bananas
- 3 oz. dark chocolate
- 1 1/2 c. plus 2 tbs. heavy cream divided
- 7 tbs. packed brown sugar divided
- 5 tbs. butter divided
- heavy pinch salt
- 1/2 tsp. vanilla extract
- 1/4 c. peanuts, or nuts of your choice (optional)
- Preheat oven to 425°
- Prep ingredients: Cut tortillas into sixths, chop three of the four bananas, chop chocolate, chop nuts if using.
- Chocolate ganache: Reserve small amount of chopped chocolate for garnish, place rest of the chocolate in glass bowl. Microwave 45 seconds, take out and stir, microwave another 20-30 seconds until melted completely. Stir in ½ cup heavy cream until smooth and combined, set aside.
- Whipped cream: Add 1 cup heavy cream and 2 tbs. packed brown sugar to bowl, whip with electric mixer or stick blender until stiff peaks form. Place in fridge until ready to assemble.
- Brown sugar tortilla chips: Melt 2 tbs. butter in microwave in medium size bowl. Toss tortilla wedges in butter until evenly coated. Add in 2 tbs. packed brown sugar, toss again to coat evenly with sugar. Spread out tortilla wedges on 2 cookie sheets. Bake for 6 minutes, take out and flip tortilla wedges, bake an additional 5-6 minutes (check on them during the last 2 minutes to avoid burning).
- Caramelized banana topping: While tortilla chips are baking, add 3 tbs. butter, 3 tbs. packed brown sugar and generous pinch of salt to frying pan on medium heat. Stir together until bubbly and sugar starts to melt. Add in 3 chopped bananas. Stir and cook for 1-2 minutes until bananas start to soften. Turn heat down to low, add ½ tsp. vanilla and 2 tbs. heavy cream.
- Assemble nachos: Spoon ganache into pastry bag or ziploc bag with tip cut off. Chop remaining banana. Spread out half of the tortilla chips on a large plate or platter. Top with half of the warm banana topping and half of the fresh chopped banana. Squeeze on half of the ganache. Sprinkle on half of the chopped nuts. Repeat layering with remaining chips, bananas, and ganache. Dollop on whipped cream. Sprinkle on remaining nuts (if using) and reserved chopped chocolate. Serve immediately.
The last banana is chopped separately at the end to avoid browning, but if you don’t want to bother just chop all the bananas together and reserve some to add fresh to the nachos.