Dolce Di Banane Nocciole E Miele (Pureed Bananas With Hazelnuts)

“Oh so good! A decadent dessert that needs little time for amazing results - the directions look like they would take longer than they do! Another great recipe from La Cucina Italiana. Enjoy!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350F with rack in center. In a baking pan, toast hazelnuts until lightly coloured and skins are blistered, about 12 minutes. Remove nuts and wrap in a kitchen towel and let steam for 1 minute. Rub hazelnuts in towel to remove loose skins (it's fine if not all the skins come off); cool completely and roughly chop.
  2. Meanwhile --.
  3. In a blender, combine 2 bananas with 1 tablespoon honey and lemon juice; puree until smooth. Divide puree among 4 serving bowls.
  4. Cut remaining 2 bananas crosswise into 1/3" pieces. Put banana pieces in a nonstick skillet, in a single layer; heat over medium-high heat for 2 minutes. If you can, turn pieces and heat other sides. If not, don't worry about it! Drizzle with remaining 1 1/2 tablespoons honey and stir to combine. Remove from heat.
  5. Top puree with sauteed bananas, hazelnuts and ginger.

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