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: 30 mins
• 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

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.