Grilled Banana Bread with Chocolate Hazelnut Spread and Fresh Berries

2 to 3 medium ripe bananas, peeled

1/3 cup (¾ dl) butter, melted

1/2 teaspoon baking soda

1 pinch salt

3/4 cup (1 ¾ dl) sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups (3 ½ dl) all-purpose flour

2 cups (4 ¾ dl) raw hazelnuts

3 tablespoons coconut sugar

2 tablespoons cocoa powder

Fresh berries: e.g., strawberries, blueberries and red currants

Preheat the oven to 350°F (175°C). Butter an 8 x 4-inch (20 cm x 40 cm) loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg and vanilla extract. Mix in the flour.

Drain the beans and add to onion along with lentils and 1 teaspoon black pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the spinach, along with stock, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent it from sticking and burning. Add 3 tablespoons of yogurt and whisk it gently so it dissolves into the soup.

Remove from oven and let cool down in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely. Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf for up to 5 days, or freeze it.

Preheat the oven to 350°F (175°C). Line a pan with the hazelnuts in a single layer, and toast for 7-8 minutes. Allow hazelnuts to cool completely. Transfer to a large dish towel and wrap up the corners. Using one hand, press and shake the hazelnuts together roughly, to remove the skins. Open up the dish towel and the skins should easily fall off the hazelnuts. 

Place the skinned hazelnuts into a high-speed blender or food processor. Blend for 2-3 minutes into a flour-like consistency. Stir through using a rubber spatula, and blend until smooth and creamy. Add cocoa powder and granulated sweetener and continue to blend until fully combined and silky smooth.

At the fire. Cut a piece of banana bread about 1 cm thick and place it in a FireGrill. Close it up, find a spot over the hot embers and keep rotating until both sides are brown. Put the FireGrill to the side and let cool a bit so you can handle it with your hands.

Place a slice of grilled banana bread on each plate, cover with a thick layer of chocolate hazelnut spread and top it off with some fresh berries.