4 large bananas
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/3 teaspoon ground nutmeg
Head off 20 minutes at room temperature plantain fast-acting yeast in a small bowl. Let stand 1 hour, until creamy.
Use a grater knife to touch down the flesh of the plants. In a large bowl, pour 1/3 cup of warm water into the hull of each plant and stir vigorously until bubbles pop; 15 minutes.
Pour in cornstarch and sugar, and stir until slightly thickened. Toss in cocoa (or any flavor), salt and nutmeg.