Pan method: If you don’t have a sandwich press, cook muffins in a large non-stick frying pan over a high heat for about 1 to 2 minutes on each side.
• ¾ cup chocolate hazelnut spread
• 4 English muffins, split in half
• 4 small bananas, sliced
• ¼ cup thickened cream
• Chopped toasted hazelnuts
Spread ¼ cup of the spread over cut-sides of muffins. Arrange two sliced bananas over the four muffin bases. Replace tops, spread-side down.
Cook in a heated sandwich press for about 3 to 4 minutes, or until lightly toasted.
Meanwhile, make sauce. Place cream and remaining ½ cup spread in a small saucepan. Stir over a low heat until hot.
Arrange remaining bananas and nuts over toasted muffins. Pour over sauce. Serve with ice-cream.