📝 About This Recipe
This elevated take on a childhood favorite transforms simple pantry staples into a gourmet, kid-friendly masterpiece. Featuring velvety Nutella spread over thick-cut brioche and topped with caramelized banana coins, it offers a perfect balance of creamy, crunchy, and sweet. It is the ultimate weekend breakfast or after-school treat that feels like a warm hug in sandwich form.
🥗 Ingredients
The Bread & Base
- 4 slices Brioche or Thick-cut White Bread (at least 1-inch thick for a pillowy texture)
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 1/2 cup Nutella (Hazelnut Cocoa Spread) (slightly warmed for easier spreading)
The Fruit Filling
- 2 medium Ripe Bananas (peeled and sliced into 1/4-inch rounds)
- 1 teaspoon Cinnamon Sugar (a mix of ground cinnamon and granulated sugar)
- 1 squeeze Lemon Juice (to prevent bananas from browning)
The Gourmet Toppings & Crunch
- 2 tablespoons Roasted Hazelnuts (crushed or finely chopped)
- 1/4 cup Mini Marshmallows (optional, for extra gooeyness)
- 1 pinch Sea Salt (flaky variety preferred to balance the sweetness)
- 1 tablespoon Maple Syrup (for a final glossy drizzle)
- 4 pieces Fresh Strawberries (sliced, for garnish)
- 1 teaspoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Place the four slices of brioche on a clean cutting board or work surface.
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2
Spread a generous, even layer of softened butter on one side of each slice of bread, ensuring you reach the very edges for a uniform golden crust.
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3
Flip two of the slices over so the buttered side is facing down. Spread 2 tablespoons of Nutella on the unbuttered side of these two slices.
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4
In a small bowl, toss your banana slices with a squeeze of lemon juice and the cinnamon sugar until lightly coated.
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5
Arrange the banana slices in a single, overlapping layer on top of the Nutella-covered bread.
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6
Sprinkle the crushed roasted hazelnuts and mini marshmallows (if using) over the bananas for added texture and flavor.
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7
Spread another 2 tablespoons of Nutella on the unbuttered side of the remaining two bread slices and place them Nutella-side down onto the bananas to close the sandwiches.
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8
Preheat a non-stick skillet or griddle over medium-low heat for about 2 minutes.
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9
Place the sandwiches in the skillet. Cook for 3-4 minutes on the first side until the bread is a deep golden brown and the Nutella begins to soften.
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10
Carefully flip the sandwiches using a wide spatula. Cook for another 3 minutes on the second side, pressing down lightly to ensure the filling melts together.
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11
Once the bread is toasted and the center is warm, remove the sandwiches from the heat and let them rest for 1 minute.
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12
Slice the sandwiches diagonally to create triangles, which are easier for little hands to hold.
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13
Dust lightly with powdered sugar and a tiny pinch of flaky sea salt to enhance the chocolate flavor.
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14
Garnish with fresh strawberry slices and a light drizzle of maple syrup before serving immediately.
💡 Chef's Tips
Use 'day-old' brioche as it holds up better to the heavy fillings without becoming soggy. Keep the heat at medium-low; the high sugar content in Nutella and brioche causes them to burn quickly if the pan is too hot. For a nut-free version, substitute Nutella with sunflower seed butter and cocoa powder or a soy-based chocolate spread. To make it even crispier, you can use a panini press which seals the edges and keeps the chocolate from leaking out. If your Nutella is too stiff, microwave it for 10 seconds to make it spreadable without tearing the bread.
🍽️ Serving Suggestions
Serve with a cold glass of whole milk or a vanilla bean steamer. Pair with a side of Greek yogurt topped with honey to balance the sweetness with some acidity. Add a few slices of crisp bacon on the side for a sweet-and-salty breakfast combo. Serve alongside a small bowl of mixed berries (blueberries and raspberries) for a fresh contrast. For an extra indulgent dessert version, add a small scoop of vanilla bean ice cream on top.