On visits to Rome, my family usually stayed with my father’s sister Elena, a nun. Breakfast at the convent was almost always day-old bread and Nutella, and the memory remains one of my fondest of Italy. Those breakfasts were truly a religious experience.
Total Timeunder 30 minutes
OccasionCooking for a date
Recipe Coursemain course, snack
Dietary Considerationegg-free, peanut free, soy free, vegetarian
Taste and Texturebuttery, chocolatey, creamy, crisp, crunchy, fruity, nutty, rich, sweet
Type of Dishsandwich
- 1 baguette or other long loaf, about 1½ feet long
- 2 bananas, peeled and sliced into thin rounds
- 2 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- ½ cup Nutella (or other chocolate-hazelnut spread)
- ¼ cup shelled hazelnuts, toasted and coarsely chopped
- Several pinches fleur de sel
Preheat broiler to 350°F.
Slice bread into 4 mini baguettes and each mini baguette in half lengthwise, yielding 4 top and 4 bottom pieces. Place all 8 pieces flat side up on a baking sheet. Layer banana rounds on 4 of the pieces of bread, overlapping if necessary. Brush the bananas with half the butter and sprinkle with half the sugar. Brush the remaining butter and sprinkle the remaining sugar on the 4 pieces of bread with no banana. Broil for 10 minutes or until the bread is toasted and the bananas appear lightly caramelized. Remove baking sheet from broiler and let stand until bread is no longer hot.
Spread Nutella on the 4 pieces of bread with no banana and sprinkle each with 2 tablespoons of hazelnuts and a pinch of fleur de sel. Make 4 sandwiches by topping banana-covered bread pieces with Nutella-covered pieces. Eat while still warm.
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