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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Recipe Summary

total:
10 mins
Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • 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

317 calories; protein 7.6g; carbohydrates 64g; dietary fiber 4.3g; sugars 37.5g; fat 4.9g; saturated fat 0.4g; cholesterol 1.5mg; vitamin a iu 82.1IU; vitamin c 11.2mg; folate 27.7mcg; calcium 188mg; iron 1.1mg; magnesium 53.8mg; potassium 661.1mg; sodium 90mg; thiamin 0.1mg.
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