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
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1⁄3 cup hazelnuts
- 4 large just ripe bananas, peeled, divided, see below
- 2 1⁄2 tablespoons honey, divided, see below
- 1 tablespoon fresh lemon juice
- candied ginger, chopped, for garnish
directions
- 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.
- Meanwhile --.
- In a blender, combine 2 bananas with 1 tablespoon honey and lemon juice; puree until smooth. Divide puree among 4 serving bowls.
- 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.
- Top puree with sauteed bananas, hazelnuts and ginger.
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Reviews
-
This is a sinful dessert that should be eaten at leisure. I used my larger ramekins to add the puree and chilled in the fridge for a few minues. Added the warm bananas honey and hazelnuts then enjoyed every spoonful. Made and reviewed for Susie's World Tour 2019 - Italy.
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
