Are you a fan of Nutella? I was a fan tho; I was obsessed with Nutella at one point. I believe most of us all are. Until I found out that it contains lots of sugar and processed hydrogenated palm oil. This recipe was posted March 2018 on my Instagram. I fell in love with the banana + Nutella combination and this is my "elevated" version of that combination. Well, cos I want dessert for my brunch. Lol! Maybe one of these day, I should make my own hazelnut chocolate spread. Anyway, I really hope you will give this recipe a try.
Ingredients: (Serve 1)
Nutella, 1 Heaped TBSP
Coconut Milk, 1 TBSP
Coconut Rum, 1 TBSP
Demerara Sugar, 50g
Fresh Banana Thinly Sliced Lengthwise, 1
Coconut Rum, 2 TBSP
Unsalted Butter, 2 Spread
Ciabatta / Baguette / Sourdough, 1 Slice
High Quality Vanilla Bean Ice Cream, For Serving
Cast Iron Skillet / Pan
Prepare Nutella spread.
In a bowl, add Nutella, coconut milk & rum.
Mix until well combined.
Prepare caramelised banana.
In a skillet over medium heat, add sugar.
Cook the sugar until it starts to turn amber in color.
Immediately remove heat and add in the banana slices.
Return back onto the heat.
Deglaze the skillet with rum.
*Careful as it might flambé.*
Stir to combine well and until the banana is well coated.
Cook until the alcohol has evaporated and the liquid coats the back of a spoon.
*If the mixture is too thick, you can add 1 TBSP of water to loosen the mixture.*
Remove from heat and set aside.
Prepare the toast.
Spread butter on both sides on the bread.
Toast bread on a skillet until lightly charred on both sides.
Remove from heat and transfer onto a serving plate.
Spread the Nutella mixture onto the toast.
Place the banana slices over the top.
Add a scoop of ice cream onto the banana.
Lastly, drizzle some of that rum mixture over the top.