Cranberry Nut Loaf Topped with Banana

1: Peel the bananas and cut them in half widthwise. Then cut each half in half lengthwise so you have 12 banana quarters.

2: Melt 4 tablespoons butter in a large cast-iron skillet over medium heat. When the butter is melted, sprinkle in the coconut sugar in an even layer. Add the bananas cut side down and cook until caramelized. Flip and cook until caramelized on the other side. Carefully transfer the cooked bananas to a plate.

3: For the hazelnut spread, place 2 cups of hazelnuts and cinnamon in a food processor. Pulse for 3 minutes, or until you have a spreadable paste. Transfer to a bowl.

4: Place the remaining hazelnuts in a zip-top bag and use the back of a pan to lightly crush them.

5: Spread toast generously with hazelnut spread, then top with caramelized bananas and crushed hazelnuts. Serve immediately.