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!”

Ingredients Nutrition


  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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