Cocoa Bananarama
(adapted from Vegan in Volume, 2000, Vegetarian Resource Group)

This smooth, cool chocolate-banana mixture is a great change from pudding or custard (and a great way to use over-ripe bananas).

Serves 6-8

3 pounds mashed ripe banana

1 cup silken tofu

1 ounce unsweetened cocoa powder

1 teaspoon vanilla extract

2 Tablespoons maple syrup

1 teaspoon orange zest

Place all ingredients in a blender and process until smooth. Portion into individual dishes and chill for at least one hour. Garnish with banana slices, diced canned or fresh peaches or chocolate shavings

Note: mixture can be poured into baked pie shells, graham cracker crusts or individual tart shells and then refrigerated

~Dr. Nancy Berkoff

Dr. Nancy Berkoff is a registered dietitian, food technologist and certified chef.  She divides her time between college instruction, food writing, international nutrition consulting and volunteering her services to national food banks.