Banana and Dark Chocolate Mole Sauce: A Luscious Twist on a Mexican Classic You Need to Try

By / Banana Facts

When I think of mole sauce, I’m instantly transported to the rich culinary traditions of Mexico. This velvety, complex sauce is a celebration of bold flavors and unexpected ingredients, and my twist on it brings a little sweetness to the mix. By pairing ripe bananas with dark chocolate, this version adds a creamy, slightly fruity depth that’s both surprising and irresistible.

Ingredients

As someone who adores bananas and loves experimenting with their versatility, this recipe is a perfect opportunity to showcase how they can elevate the depth and creaminess of mole sauce. Here’s what you’ll need to create this rich, flavorful Banana and Dark Chocolate Mole Sauce:

  • 2 medium ripe bananas – peeled and mashed (the ripeness brings natural sweetness and a creamy texture).
  • 2 tablespoons olive oil – or any neutral cooking oil.
  • 1 medium onion – finely chopped.
  • 3 garlic cloves – minced.
  • 2 dried ancho chilies – stems and seeds removed, soaked in warm water for 10 minutes.
  • 1 dried guajillo chili – stem and seeds removed, soaked in warm water for 10 minutes.
  • 2 medium tomatoes – diced.
  • 1 teaspoon ground cinnamon – for a warm and sweet undertone.
  • 1 teaspoon cumin powder – for earthy depth.
  • 1/2 teaspoon smoked paprika – for a subtle smoky flavor.
  • 1 ounce dark chocolate (70% cacao) – chopped.
  • 2 cups chicken stock or vegetable stock – to balance the sauce consistency.
  • 1 tablespoon peanut butter – for added creaminess and nuttiness.
  • 1 teaspoon salt – adjust according to taste.
  • 1/2 teaspoon ground black pepper – for a slight kick.

Tools And Equipment

When it comes to preparing my Banana and Dark Chocolate Mole Sauce, having the right tools in your kitchen will make all the difference. As a banana enthusiast, I’ve spent countless hours experimenting, and I’ve learned that the proper equipment can streamline the process and highlight the banana’s role in this dish. Here’s what you’ll need:

  • Cutting board and sharp knife: For slicing the bananas, peeling garlic, chopping onions, and preparing chilies. A good, sturdy knife ensures precision.
  • Blender or food processor: To create the smooth and velvety consistency of the mole sauce. I recommend a high-powered blender to fully integrate the banana and dark chocolate into the sauce.
  • Cast iron skillet or heavy-bottomed pan: Perfect for toasting the dried chilies and spices. This step is crucial to building the deep, complex flavors of mole.
  • Medium saucepan: To simmer everything together. A saucepan with a lid will help retain moisture as the flavors meld.
  • Wooden spoon or silicone spatula: Ideal for stirring the sauce without scratching your cookware.
  • Fine-mesh strainer: Optional, but useful for straining the mole for an ultra-silky texture. This step can be particularly great if you prefer a smooth sauce without fine bits of banana or chili.
  • Measuring cups and spoons: Precision is key when balancing the sweetness of the banana with the bitterness of dark chocolate, so these are non-negotiable.
  • Tongs: To handle the toasted chilies safely when removing them from the pan.
  • Small bowl: For soaking the toasted chilies in warm water to soften them before blending.

Directions

In my kitchen, bananas aren’t just a snack; they’re a secret weapon for rich, creamy recipes like this Banana and Dark Chocolate Mole Sauce. Let me show you step-by-step how to bring this flavorful masterpiece to life.

Prep

  1. Peel 2 ripe bananas and slice them into rounds. Set them aside.
  2. Remove stems and seeds from 2 dried ancho chilies and 2 dried guajillo chilies. Place them in a small bowl and cover with hot water. Let them soak for 20 minutes until softened.
  3. Chop 1 small onion and mince 3 garlic cloves.
  4. Roughly chop 2 medium tomatoes for easier blending later.
  5. Measure out your spices: 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, and a pinch of salt and black pepper.

Cook

  1. Heat 2 tablespoons olive oil in a cast iron skillet over medium heat.
  2. Toast the softened chilies for 1-2 minutes on each side, then remove from the skillet.
  3. In the same skillet, sauté the onion and garlic until they’re golden and fragrant, about 3-4 minutes. Add the tomatoes and cook for another 5 minutes, stirring occasionally.
  4. Toss in the spices (cinnamon and cumin) and stir well to release their aroma.

Blend

  1. Transfer the toasted chilies, sautéed onion mixture, bananas, 1 ounce dark chocolate, and 1 tablespoon peanut butter to a blender or food processor.
  2. Add 2 cups of chicken or vegetable stock and blend until the mixture is completely smooth and creamy. You might need to pause and scrape down the sides to ensure everything is well incorporated.

Simmer

  1. Pour the blended mixture into a medium saucepan and bring it to a gentle simmer over low heat.
  2. Cook for 20-25 minutes, stirring occasionally, to let the flavors meld together. Adjust the seasoning with salt and black pepper as needed.
  3. The sauce should thicken slightly and have a velvety consistency. If it gets too thick, stir in a bit more stock to reach your desired texture.

Serving Suggestions

When it comes to serving this Banana and Dark Chocolate Mole Sauce, the possibilities are as endless as my love for bananas. The rich and creamy texture with layers of fruity sweetness and deep chocolate notes complements a variety of dishes. Here are some of my favorite ways to enjoy this versatile sauce:

  • Drizzle Over Grilled Meats: I love pairing this mole sauce with grilled chicken thighs or seared pork chops. The bananas in the sauce add a subtle sweetness that balances perfectly with savory, smoky flavors.
  • Serve with Roasted Vegetables: Spoon the mole sauce over roasted sweet potatoes, squash, or cauliflower. The sauce’s creaminess elevates the natural earthiness of the vegetables to a whole new dimension.
  • Top Rice or Grain Bowls: I sometimes pour the sauce generously over cooked rice, quinoa, or farro. The aromatic spices and that hint of banana make each bite comforting yet unique.
  • Accent for Tacos or Burritos: Use it as a topping for tacos filled with shredded chicken or jackfruit. The mole takes your taco night to another level with its bold and unexpected twist.
  • Dip for Fried Plantains or Chips: Fried plantains and this mole sauce are a dynamic duo. The sauce enhances the sweet fried fruit’s tropical vibe, making it a match made in heaven.
  • Enchiladas with a Twist: Pour the mole over rolled corn tortillas filled with cheese, beans, or chicken, and bake for heavenly banana-enhanced enchiladas.

I’ve tried each of these ideas more times than I can count, and they always bring out the best in the sauce and the dish alike! Whether you’re experimenting with savory favorites or creating an unexpected pairing, don’t be afraid to let your banana-inspired creativity shine.

Make-Ahead And Storage Tips

As someone who’s always experimenting with bananas in the kitchen, I know the importance of planning ahead with sauces like this Banana and Dark Chocolate Mole. This recipe is perfect for making in advance, giving you rich and blended flavors when you’re ready to enjoy it. Here’s how I handle storing and maximizing its freshness:

Make-Ahead Tips

  • Prepare in Advance: Mole sauce develops even better flavor as it rests. Feel free to make it a day or two ahead of time. Once cooled, transfer it to an airtight container and refrigerate. The bananas and chocolate work their magic, deepening the sauce’s silky sweetness.
  • Batch Cooking: Since this sauce freezes beautifully, I love doubling the recipe when bananas are ripening fast. Whip up a large batch, use what you need, and stash the rest away for later.

Storage Tips

  • Refrigerator Storage: Place the cooled mole in a clean, airtight container. It will stay fresh in the fridge for up to five days. I always ensure the container is sealed tightly to lock in that intense banana and chocolate aroma.
  • Freezer Storage: For longer storage, spoon the mole into freezer-safe containers or resealable bags. Label them with the date (because let’s be honest, freezer treasures can get lost). It will keep well for up to three months.
  • Portioning: For ease, I divide the sauce into smaller portions before freezing. This way, I can pull out just enough for a quick dinner without defrosting the entire batch.

Reheating

  • Gentle Heat: Mole sauce thickens when stored, so when reheating, I warm it slowly over low heat in a saucepan. Adding a splash of stock or water helps restore its velvety texture.
  • Don’t Rush: Stir frequently to prevent sticking, letting the bold flavors of bananas and the dark chocolate shine again as it heats evenly.

Conclusion

Creating Banana and Dark Chocolate Mole Sauce has been such a rewarding experience for me, and I hope it will be for you too. It’s a beautiful way to blend tradition with a touch of creativity, resulting in a sauce that’s both comforting and exciting.

Whether you’re making it for a special occasion or just to elevate a weeknight meal, this mole sauce has so much to offer. I can’t wait for you to try it and discover how its bold, rich flavors can transform your dishes. Don’t be afraid to experiment and make it your own—after all, cooking is all about enjoying the process and sharing something delicious.

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