Banana Hazelnut Pain Perdu Duet Recipes

BANANA-HAZELNUT PAIN PERDU DUET

Banana-Hazelnut Pain Perdu Duet image

The ultimate breakfast at our house is French toast with warm bananas and Nutella. Pass it around with confectioners' sugar, maple syrup and fresh mint. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

8 slices French bread (1/2 inch thick)
1/4 cup cream cheese, softened
1/4 cup Nutella
1 medium banana, halved lengthwise and sliced
4 teaspoons brown sugar
4 large eggs
1 cup 2% milk
1/4 cup hazelnut liqueur
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 tablespoons butter
Optional toppings: Confectioners' sugar, maple syrup, fresh mint leaves, additional banana slices and additional Nutella

Steps:

On each of 4 bread slices, spread cream cheese and Nutella to within 1/2 in. of edges. Top with banana slices, brown sugar and remaining bread. In a shallow bowl, whisk eggs, milk, liqueur, cinnamon and vanilla., In a large cast-iron or other heavy skillet, heat butter over medium-low heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 30 seconds. Place sandwiches in skillet; toast until golden brown, 4-5 minutes on each side. If desired, serve with toppings.

Nutrition Facts : Calories 469 calories, Fat 23g fat (10g saturated fat), Cholesterol 221mg cholesterol, Sodium 340mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 3g fiber), Protein 13g protein.

BANANA-HAZELNUT BRUSCHETTA

Banana-Hazelnut Bruschetta image

Provided by Food Network Kitchen

Categories appetizer

Time 27m

Number Of Ingredients 0

Ingredients

Steps:

Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Toss 2 sliced bananas with 1 tablespoon melted butter; spread on a baking sheet. Sprinkle with sugar and bake at 425 degrees F until golden, about 10 minutes. Spread hazelnut butter on the toast rounds. Top with the roasted bananas, whipped cream and chopped hazelnuts.

UPSIDEDOWN HAZELNUT BANANA CAKE

Upsidedown Hazelnut Banana Cake image

One of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!

Provided by Food Network

Categories dessert

Time 1h30m

Yield 2 cups

Number Of Ingredients 15

Ingredients

1/3 pound hazelnuts
1 cup sugar
8 tablespoons unsalted butter (1 stick)
2 eggs
1 cup sour cream
2 teaspoons vanilla extract
1/2 cup banana puree, from 1 or 2 bananas
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Hazelnut schmear, recipe follows
Whole bananas
3/4 cup butter
1/2 pound dark brown sugar
1/2 cup chopped toasted hazelnuts

Steps:

Preheat the oven to 375 degrees F. Butter the cake pan.
Toast the nuts and let them cool completely.
In a food processor, grind the nuts with the sugar until very fine.
Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.

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