Alright, so to get started on this recipe, you’ll first need to place a small saucepan over “Medium-to-Low” heat. In this saucepan, place your vanilla extract, cream, and chocolate chips.
Stir those contents together until the chocolate chips completely melt. At that point, you can grab your Cointreau (or Triple Sec), and stir it into the saucepan. Once that’s fully incorporated with the other ingredients, you can remove the entire saucepan from the heat source.
Next, you’ll need to grab a big skillet, and place it over “Medium” heat. In this saucepan, you will proceed to melt your cannabis-infused butter.
When that butter has fully melted, you can add in your bananas, but be sure to place them in the skillet with their “cut side” facing downward.
Cook those for a few minutes, until they develop a golden brown color.
When you see that color transformation occur, you can flip the bananas over, and keep cooking them for an additional few minutes, until this side is just as golden brown as the other.
Following that, you’ll want to grab that chocolate sauce from before, and ladle some onto the center of however many plates you are choosing to use as serving platters.
On top of that sauce, you’ll place two banana halves (per serving), before you top the whole thing off with a smattering of toasted almonds.
Boom, that’s it. You’re done.