Serves: 4
Total Calories: 1,628

8 ounces bittersweet chocolate, chopped into small pieces
6 tablespoons unsalted butter
1 cup heavy cream
4 (6-inch) flour tortillas
1 ripe banana, peeled and quartered lengthwise
1/2 cup chopped macadamia nut
1 pint vanilla ice cream
1 egg, beaten
2 - 3 cups vegetable oil
powdered sugar

Combine chocolate, butter, and cream in the top of a double boiler over simmering, not boiling, water. Stir occasionally until all ingredients are melted and well combined. Set aside and allow to cool.

Heat a skillet or griddle over medium-high heat. (do not grease.) Place tortillas over heat to soften enough to become pliable. Remove from heat and arrange 1 piece of banana, about 1/4 of the cooled chocolate mixture, 2 tablespoons nuts, and 2 tablespoons ice cream off center on each tortilla.

Brush inside edges of tortillas with beaten egg. Fold top edge of tortilla about a quarter of the way over filling. Repeat with bottom edge. Starting with the unfolded edge closest to the filling, roll into a shape like an egg roll. Freeze for several hours or overnight. Keep frozen until ready to serve.

Just before serving, heat oil in a skillet or deep-fryer to 400°. Fry tortilla rolls in hot oil until golden brown on all sides, about 3 minutes. Dust with powdered sugar and serve immediately.


Fun Fact: One variety of banana, the “Ice Cream Banana,” is BLUE> It turns yellow like other bananas when ripe. It has a taste like vanilla custard, and the texture of a marshmallow.

Nutritional Facts:

Serves: 4
Total Calories: 1,628
Calories from Fat: 1,432

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