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Glace à la banane, noix de coco, chocolat noir et riz crispy. (Banana "Ice Cream" Bites) (https://www.buzzfeed.com/rachelgaewski/these-banana-ice-cream-bites-are-a-healthier-option-to?utm_term=.fwRAr26A8V#.dyrVJ3BVWv)
Banana Bread: I haven't done a tremendous amount of fiddling with this, but I did once make it, for friends who are more chocolate-crazed than I am, by replacing 25g of the flour with good cocoa powder (not drinking chocolate) and adding 100g of dark chocolate, cut up into smallish chunks. And you could just as easily use the chocolate chips sold in the baking aisle of supermarkets.
Ultimate Christmas Pudding: I don’t deny it: there is something unattractively boastful about calling one’s own recipe “ultimate”. But having soaked my dried fruit for this pudding in Pedro Ximénez – the sweet, dark, sticky sherry that has a hint of liquorice, fig and treacle about it – I know there is no turning back. It’s not even as if it’s an extravagance: the rum or brandy I’ve used up till now are more expensive and do the trick less well. This is sensational.
CARIBBEAN CREAMS. This is a reworking of my grandmother's Barbados creams: we're going the way of the coconut and the banana. It's scarcely a fancy pudding, but sometimes it can be sweetly comforting to have something a little homespun, and almost from the nursery. This is not far from that old favourite, bananas mashed with cream and brown sugar. Hard to beat, to be sure, but the coconut yoghurt and rum certainly add a little something.