Chocolate Banana Changa Mexican Dessert

Have you ever had a chocolate-coated banana? If so, you are going to love these Chocolate Banana Changas. A banana is covered with chocolate chips, wrapped in a whole wheat tortilla, deep-fried and and smothered in pecans, caramel and chocolate sauce.

The following recipes makes a perfect after-dinner dessert for two. You can easily double or triple the recipe as needed. These do not store well, as the deep fried changa tends to get too greasy after cooling. It's best to eat these hot, while the chocolate is still melted.

CHOCOLATE BANANA CHANGA
Serves: 2
Prep Time: 10-12 minutes

Ingredients:

1 quart Peanut, Vegetable or Canola oil
2 medium fresh Bananas, peeled
2 Tablespoons semi-sweet Chocolate Chips
2 (10-inch) Whole Wheat Tortillas
2 Eggs, yolks only
2 Tablespoons Pecan pieces
2 scoops French Vanilla ice cream (Breyer's is my favorite brand, as it has fresh vanilla bean and really adds to the flavor of this changa).
4 ounces Caramel Sauce, warmed
1 ounce Hershey's Chocolate Syrup

Directions:

1) Add oil to large 6-quart saucepan. Turn heat to medium-high and allow oil to rise to 350 degrees Fahrenheit.
2) Place tortillas on microwave-safe plate, cover with waxed paper and heat for 1 minutes. You want the tortilla to be pliable and easy to work with, so do not overheat.
3) Roll bananas in chocolate chips, then place in center of tortilla. Fold ends over, then wrap tightly.
4) Whisk egg yolks and using a pastry brush, coat the tortilla to create a seal.
5) Deep fry changa until golden brown and chocolate is melted; about 4 minutes.
6) Remove from pan and drain on paper towels.
7) Transfer to serving dish. Cut the changa diagnonally, in the center. Arrange changa with points up on dessert plate.
8) Add scoop of vanilla ice cream in center of two pieces.
9) Sprinkle with pecans, then drizzle with caramel sauce and chocolate syrup. Serve immediately.