1 cup chopped bananas
3 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 eggs
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups milk chocolate syrup
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/2 cups white sugar
1 tablespoon lemon juice
1 (16 ounce) can bananas, juice reserved
Place the bananas, brown sugar, brown sugar, vanilla and flour in the saucepan. Cook over medium-low heat, stirring constantly, until bananas are tender. Remove from heat. Pour in milk chocolate syrup, milk, lemon juice and lemon zest. Bring mixture to a black point. Do not let stand too long. Return to a boil. Cool to room temperature.
Stir the milk chocolate syrup, lemon juice and lemon zest into the white/ milk mixture, mixing just enough to bring consistency. Garnish with reserved bananas. Cover, and refrigerate 1 hour before serving. Canned fruit should be kept in refrigerator to avoid overstating.