Dolce Di Banane Nocciole E Miele (Pureed Bananas With Hazelnuts)

• 13 cup hazelnuts
• 4 large just ripe bananas, peeled, divided, see below
• 2 12 tablespoons honey, divided, see below
• 1 tablespoon fresh lemon juice
• candied ginger, chopped, for garnish

1. Heat oven to 350F with rack in center.
2. In a baking pan, toast hazelnuts until lightly coloured and skins are blistered, about 12 minutes.
3. Remove nuts and wrap in a kitchen towel and let steam for 1 minute.
4. Rub hazelnuts in towel to remove loose skins (it's fine if not all the skins come off); cool completely and roughly chop.
5. Meanwhile --.
6. In a blender, combine 2 bananas with 1 tablespoon honey and lemon juice; puree until smooth.
7. Divide puree among 4 serving bowls.
8. Cut remaining 2 bananas crosswise into 1/3" pieces.
9. Put banana pieces in a nonstick skillet, in a single layer; heat over medium-high heat for 2 minutes.
10. If you can, turn pieces and heat other sides.
11. If not, don't worry about it!
12. Drizzle with remaining 1 1/2 tablespoons honey and stir to combine.
13. Remove from heat.
14. Top puree with sauteed bananas, hazelnuts and ginger.

hazelnuts, just, honey, lemon juice, candied ginger

Taken from www.food.com/recipe/dolce-di-banane-nocciole-e-miele-pureed-bananas-with-hazelnuts-460190 (may not work)