puréed banana with honey and hazelnuts

dolce di banane, nocciole e miele

4 servings





Heat oven to 350° with rack in center. In a baking pan, toast hazelnuts until lightly colored and skins are blistered, about 12 minutes. Wrap hazelnuts in a kitchen towel and let steam 1 minute. Rub hazelnuts in towel to remove loose skins (it’s fine if not all skins come off); cool completely and roughly chop.
In a blender, combine 2 bananas with 1 tablespoon honey and lemon juice; purée until smooth. Divide purée among serving bowls.
Cut remaining 2 bananas crosswise into 1/3-inch pieces. Put banana pieces in a nonstick skillet, cut-side down in a single layer; heat over medium-high heat for 2 minutes. Drizzle with remaining 1 1/2 tablespoons honey and stir to combine; remove from heat. 
Top purée with sautéed bananas, hazelnuts and ginger.