Grilled Banana Bread with Chocolate Hazelnut Spread and Fresh Berries

Step 1:

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

Step 2:

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.

Step 3:

Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked 

Step 4:

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.

Step 5:

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. 

Step 6:

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.

Step 7:

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.

Step 8:

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.