4 ounces gf semiswee chocolate 1-1/2 cups milk 2 large ripe bananas 1/2 teaspoon cinnamon 1/4 cup dark rum 1/2 cup sugar 2 Tablespoons unsalted butter 2 large egg whites 1/2 cup powdered sugar
For the chocolate: Chop the chocolate into small pieces or shave it and place it in a small bowl. Heat the milk to just before boiling and pour the milk over the chocolate. Blend the milk and chocolate with a portable electric mixer or a whisk until all the chocolate has melted and the mixture is smooth; set aside. Peel the bananas and quarter them lengthwise. Cut crosswise into 1/2" pieces. Transfer to a small bowl and add cinnamon and rum. Place a heavy skillet over high heat and add the sugar. Cook until it turns caramel brown then immediately add the butter. When melted, add bananas and rum. If the caramel hardens, keep stirring, it will liquify again. Toss the bananas to coat until they are softened and caramelized. If necessary, add a few drops of rum to melt caramel. Divide the banana mixture evenly into the bottom of 4 small coffee cups or ramekins. Fill each cup with the chocolate mixture. Cover each cup with plastic wrap and refrigerate for at least an hour. One half hour prior to serving, place cups in a deep baking pan and fill with boiling water about half-way up the sides of the cups. Place the egg whites in a bowl and beat with an electric mixer until soft peaks form. Add powdered sugar and continue to beat until stiff peaks form. Fill a pastry bag fitted with a decorative tip with the meringue and cover the top of each cup with meringue. Place the cups on a baking sheet and in a 350 degree F. oven for 8 minutes or until the meringue is lightly browned. Serve immediately.
The finished product is almost like a rich hot chocolate with a meringue topping and a carmelized banana surprise at the bottom. These are great to sip from the cups.