Bananas, Hazelnut Ganache Recipe

Prepare bananas

Peel the bananas and slice them lengthwise into halves (or into 1/2-inch thick diagonal slices if you prefer bite-sized pieces). Pat dry briefly with paper towel to remove excess moisture.

Caramelize

Heat a large nonstick skillet over medium heat. Add the butter and allow it to melt and foam. Sprinkle the granulated sugar evenly over the melted butter and let it dissolve for about 30 seconds, stirring gently to combine until a light amber syrup forms.

Cook bananas

Add the banana pieces in a single layer, cut side down. Cook without moving for 60–90 seconds until they develop a golden caramel crust. Flip and cook the other side 30–60 seconds more. If the sugar begins to burn, reduce heat slightly.

Finish with flavor

Remove the pan from heat, add the rum (if using) and carefully tilt the pan and ignite with a long lighter to flambé, or simply spoon the rum in, return to low heat for 10 seconds to cook off alcohol. Sprinkle the lemon juice and a pinch of sea salt over the bananas and gently toss the pieces to coat. Transfer bananas to a warm plate and keep warm while you make the ganache.

Chop chocolate & warm cream

Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer and small bubbles form at the edges — do not boil.

Combine to make ganache

Pour the hot cream over the chopped chocolate in two additions, letting it sit 30 seconds after each pour to soften the chocolate. Gently stir from the center with a spatula until the mixture is smooth and glossy and the chocolate has fully melted.

Enrich and flavor

Add the hazelnut spread or toasted-hazelnut paste, the soft butter, the hazelnut liqueur or vanilla (if using), and a pinch of sea salt. Stir until fully incorporated and glossy. If the ganache is too thick, warm it gently in a double boiler or microwave in 10-second bursts, stirring between, until pourable but still thick enough to coat a spoon.

Keep warm

Cover the ganache bowl with a kitchen towel or plastic wrap held above the surface to prevent skinning, and keep in a warm spot until ready to serve (or rewarm briefly before plating).

Spoon or arrange 2–3 caramelized banana pieces per serving on plates or in shallow bowls.

Ladle 2–3 tablespoons (or more to taste) of warm hazelnut ganache over the bananas so they are partially coated and glazed. For a more dramatic presentation, pour ganache in a slow stream to create ribbons.

Sprinkle each serving with roughly 1 tablespoon of toasted chopped hazelnuts and a light pinch of flaky sea salt.

Optionally add a scoop of vanilla ice cream or a dollop of whipped cream alongside the bananas for contrast. Garnish with a mint leaf if desired.

Serve immediately while bananas and ganache are warm.