Chocolate Banana Sorbet

This recipe is an extension of my prior Banana Sorbet. It has just one more ingredient, and is still super easy.

Periodically, I over-buy bananas, or I find that they ripen too quickly. This is a great way to use the bananas. And because I love the combination of chocolate and bananas, this flavor combination makes sense and works well.

Although, on my diet, I am not supposed to eat chocolate because it is derived from a bean, what I have found is that pure cocoa does not bother my digestion unless I consume it in large quantities. The powder form gives plenty of chocolate flavor with a minimal amount of actual cocoa (there is a lot of air in the powder) and so it is less impactful. I also suspect that most of what my body responds to in chocolate bars is the other ingredients such as the soy/sunflower lecithin.

Ingredients

• 5-6 Average-sized bananas
• 2 Tablespoons of cocoa powder
• I prefer the flavor of the Dutch Process cocoa

Utensils

• Butter knife
• Large mixing bowl
• Flat-bottomed kitchen tool for smashing bananas into the pint, such as a 1-cup measuring cup
• Spoon or rubber scraper

Instructions

1. Slice the banana pieces
1. Peel a banana
2. Using a butter knife, slice the banana into nickel-like pieces, dropping them into the mixing bowl
3. Repeat for all 5-6 bananas
2. Coat the banana pieces in cocoa powder
1. Measure out 2 Tablespoons of cocoa powder
2. Sprinkle the powder on the banana pieces
3. Toss the banana pieces in cocoa powder until well-coated
• You my need to separate pieces which are adhering to each other
3. Transfer the chocolate bananas into the pint
   1. Scoop the banana pieces from the bowl and place them into the pint
   2. If the pile of bananas is high enough, smash the bananas down into the pint
      • There will still be bubbles throughout, you just want to minimize them
   1. Continue transferring until the pint is full up to the "maximum fill" line
4. Freeze for 24 hours
5. Spin as "sorbet"
6. Enjoy!