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Le Chaudron recipe
Tartine Nutella banane
Chocolate hazelnut banana toast
⏱ 5 minServes 2Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4large slices sandwich bread or brioche
200 g (7 oz)chocolate hazelnut spread
2ripe bananas
30 g (1 oz)unsalted butter
The juice of 1 lemon
30 g (1 oz)powdered sugar
20 gtoasted sliced almonds
- 4 large slices sandwich bread or brioche
- 200 g (7 oz) chocolate hazelnut spread
- 2 ripe bananas
- 30 g (1 oz) unsalted butter
- The juice of 1 lemon
- 30 g (1 oz) powdered sugar
- 20 g toasted sliced almonds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the bananas, slice into even 5 mm (¼ in) rounds and toss with lemon juice so they don't brown.
- Lightly toast the bread in the toaster, or brown it in a skillet with a little butter.
- Spread the warm toast generously with the chocolate hazelnut spread so it melts slightly.
- Arrange the banana slices on top in a neat rosette.
- Sprinkle with the toasted almonds for crunch.
- Dust lightly with powdered sugar.
- Serve right away, while the toast is warm and the bananas cool.
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