Chopped hazelnuts and a Nutella-based sauce make the perfect topping for bananas and frozen yogurt.

Patsy Jamieson
Source: EatingWell Magazine, March/April 1999
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Ingredients

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Directions

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  • Toast hazelnuts in a small dry skillet over medium-low heat, stirring, until lightly colored and fragrant, 3 to 4 minutes. Peel bananas and cut in half lengthwise. Arrange 2 banana halves on each dessert plate. Place a scoop of frozen yogurt (or ice cream) in the center of each banana split and top with Chocolate-Hazelnut Sauce. Garnish with hazelnuts and serve.

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Nutrition Facts

316.8 calories; protein 7.6g 15% DV; carbohydrates 64g 21% DV; exchange other carbs 4.5; dietary fiber 4.3g 17% DV; sugars 37.5g; fat 4.9g 8% DV; saturated fat 0.4g 2% DV; cholesterol 1.5mg 1% DV; vitamin a iu 82.1IU 2% DV; vitamin c 11.2mg 19% DV; folate 27.7mcg 7% DV; calcium 188mg 19% DV; iron 1.1mg 6% DV; magnesium 53.8mg 19% DV; potassium 661.1mg 19% DV; sodium 90mg 4% DV; thiamin 0.1mg 10% DV.