¾ cup chocolate hazelnut spread
4 English muffins, split in half
4 small bananas, sliced
¼ cup thickened cream
Chopped toasted hazelnuts, to decorate
Vanilla ice-cream, to serve
- Spread ¼ cup of the spread over cut sides of muffins. Arrange two sliced bananas over the four muffin bases. Replace muffin tops, spread-side down, over bananas.
- Cook in a heated sandwich press for about 3 to 4 minutes, or until lightly toasted.
- To make sauce, place cream and remaining ½ cup spread in a small saucepan. Stir over a low heat until hot.
- Arrange remaining bananas and nuts over toasted muffins. Pour over sauce. Serve with ice-cream.