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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	1/3	cup		106.4	16.0	0.0	5.336
banana	4		peeled divided	484.16	124.2496	5.9296	1.7952
honey	2 1/2	tablespoons	divided	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
ginger			chopped candied	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.