Description
A playful no-bake dessert made with edible chocolate chip cookie dough wrapped around a banana center, sliced into sushi-style rounds, and topped with melted chocolate and fresh strawberries.
Ingredients
Units
Scale
- 1 cup all-purpose flour, heat-treated
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips
- 2 medium bananas, peeled
- 1/4 cup semi-sweet chocolate chips, melted
- 4 medium strawberries, finely chopped
Instructions
- Heat-treat the flour by microwaving it in a microwave-safe bowl in 20-second bursts until it reaches 165°F, then let it cool completely.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Mix in the milk, vanilla extract, and salt.
- Stir in the cooled heat-treated flour until a soft dough forms, then fold in the mini chocolate chips.
- Lay a sheet of parchment paper or plastic wrap on the counter and press the dough into a rectangle long enough to wrap around the bananas.
- Place the peeled bananas side by side along one edge and roll the dough tightly around them into a log.
- Refrigerate the log for 30 to 45 minutes until firm.
- Slice into thick rounds, arrange on a platter, drizzle with melted semi-sweet chocolate, and top with finely chopped strawberries.
Notes
- Use mini chocolate chips for easier rolling and cleaner slices.
- Chill the roll well before slicing so the rounds hold their shape.
- Pat the chopped strawberries dry before topping to avoid extra moisture.
- This dessert is best enjoyed within 2 days for the freshest banana texture.
Nutrition
- Serving Size: 2 to 3 pieces
- Calories: 260
- Sugar: 19g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 28mg