Learn how to make this quick and easy grilled nutella and banana panini recipe from the Kenmore in-house chef Kari Karch.
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680 per serving
- 8 slices pound cake
- 8 tablespoons Nutella hazelnut spread
- 2 bananas, sliced thin into rounds
- 2 tablespoons butter
- 1/2 tablespoons heavy cream
- 1/4 cup sugar
- 1 teaspoons vanilla
- 1 teaspoons raspberries, muddled
- Mint leaves to garnish
Heat a Panini press or grill pan to medium heat. Spread Nutella onto 4 slices of pound cake, top with bananas. Top with remaining pound cake. Spread one side with butter, then place on grill and carefully spread with remaining butter. Grill till golden brown. While panini's are cooking, place heavy cream into a stand mixer and whip on high speed for 2-3 minutes. Add in sugar and vanilla. Whip until a thick consistency forms. Fold in muddled raspberries. Serve as topping with panini's. Garnish with mint leaves.