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Recipe: banana, hazelnut & chocolate toastie

breakfast
dessert
snacks
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The magical combination of chocolate and hazelnuts isn’t just for fussy kids at breakfast. Wellington restaurant Loretta boasts a popular and unconventional menu item that’s being devoured with great vigour by its food-conscious clientele – a chocolate and fresh hazelnut ‘toasty’ (or toasted sandwich).

Loretta’s schtick is highlighting produce, grains and whole foods of the highest quality, in a modern minimalist setting. While it may sound like fairground food, the indulgent stack combines two thick slices of house-made milk loaf wedged together with sticky banana slices and a not-so-sweet chocolate and hazelnut spread made using locally-sourced hazelnuts and 72% dark chocolate.

Banana, hazelnut & chocolate breakfast toastie

Recipe by

Loretta owners Marc Weir and Julie Clark

Find out more

Read about Khoollect’s visit to Loretta.

Read Khoollect’s interview with owner Julie Clark.

Visit Loretta’s website.

Find Loretta on Instagram.

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Preparation Time15 MINUTES

Cooking Time5 MINUTES

Resting Time15 MINUTES

Serves2

LevelEasy


ingredients

The chocolate & hazelnut spread

200g (1 1/3 cups) whole unblanched hazelnuts

100gm (¾ cup) chopped 72% dark chocolate

2 tsp coconut sugar

The toasties

4 thick slices of milk loaf or brioche bread

4 heaped tbsp of hazelnut & chocolate spread

1 banana

Butter for frying

Recipe by

Loretta owners Marc Weir and Julie Clark

Find out more

Read about Khoollect’s visit to Loretta.

Read Khoollect’s interview with owner Julie Clark.

Visit Loretta’s website.

Find Loretta on Instagram.

1

To make the hazelnut and chocolate spread, preheat the oven to 120°C/248°F

2

Roast the hazelnuts until they are an even golden colour.

3

Remove from the oven and sprinkle with the coconut sugar. Allow to cool, then process the nuts and sugar in batches in a food processor for 10-15 minutes until smooth.

4

Melt the chocolate using a bain marie, and add the processed nuts. Mix to combine, then tip into a sterile glass jar to store.

5

To assemble the toasties, spread the bread out on a board and layer a generous covering of the hazelnut and chocolate spread on each slice.

6

Slice the banana and place on top of two pieces of bread. Place the remaining two slices of bread on top to form sandwiches.

7

Melt a little butter in a heavy bottomed fry pan. Add the two sandwiches to the pan and gently cook. Once golden, carefully turn over and fry the other side until cooked. The chocolate and banana should be warm and oozy.

8

Serve with a dusting of icing/powdered sugar.

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Preparation Time15 MINUTES

Cooking Time5 MINUTES

Resting Time15 MINUTES

Serves2

LevelEasy


ingredients

The chocolate & hazelnut spread

200g (1 1/3 cups) whole unblanched hazelnuts

100gm (¾ cup) chopped 72% dark chocolate

2 tsp coconut sugar

The toasties

4 thick slices of milk loaf or brioche bread

4 heaped tbsp of hazelnut & chocolate spread

1 banana

Butter for frying

Recipe by

Loretta owners Marc Weir and Julie Clark

Find out more

Read about Khoollect’s visit to Loretta.

Read Khoollect’s interview with owner Julie Clark.

Visit Loretta’s website.

Find Loretta on Instagram.

1

To make the hazelnut and chocolate spread, preheat the oven to 120°C/248°F

2

Roast the hazelnuts until they are an even golden colour.

3

Remove from the oven and sprinkle with the coconut sugar. Allow to cool, then process the nuts and sugar in batches in a food processor for 10-15 minutes until smooth.

4

Melt the chocolate using a bain marie, and add the processed nuts. Mix to combine, then tip into a sterile glass jar to store.

5

To assemble the toasties, spread the bread out on a board and layer a generous covering of the hazelnut and chocolate spread on each slice.

6

Slice the banana and place on top of two pieces of bread. Place the remaining two slices of bread on top to form sandwiches.

7

Melt a little butter in a heavy bottomed fry pan. Add the two sandwiches to the pan and gently cook. Once golden, carefully turn over and fry the other side until cooked. The chocolate and banana should be warm and oozy.

8

Serve with a dusting of icing/powdered sugar.

SHOW MORE
SHOW LESS

The magical combination of chocolate and hazelnuts isn’t just for fussy kids at breakfast. Wellington restaurant Loretta boasts a popular and unconventional menu item that’s being devoured with great vigour by its food-conscious clientele – a chocolate and fresh hazelnut ‘toasty’ (or toasted sandwich).

Loretta’s schtick is highlighting produce, grains and whole foods of the highest quality, in a modern minimalist setting. While it may sound like fairground food, the indulgent stack combines two thick slices of house-made milk loaf wedged together with sticky banana slices and a not-so-sweet chocolate and hazelnut spread made using locally-sourced hazelnuts and 72% dark chocolate.

Banana, hazelnut & chocolate breakfast toastie

1

To make the hazelnut and chocolate spread, preheat the oven to 120°C/248°F

2

Roast the hazelnuts until they are an even golden colour.

3

Remove from the oven and sprinkle with the coconut sugar. Allow to cool, then process the nuts and sugar in batches in a food processor for 10-15 minutes until smooth.

4

Melt the chocolate using a bain marie, and add the processed nuts. Mix to combine, then tip into a sterile glass jar to store.

5

To assemble the toasties, spread the bread out on a board and layer a generous covering of the hazelnut and chocolate spread on each slice.

6

Slice the banana and place on top of two pieces of bread. Place the remaining two slices of bread on top to form sandwiches.

7

Melt a little butter in a heavy bottomed fry pan. Add the two sandwiches to the pan and gently cook. Once golden, carefully turn over and fry the other side until cooked. The chocolate and banana should be warm and oozy.

8

Serve with a dusting of icing/powdered sugar.

SHOW MORE
SHOW LESS
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WRITTEN BY:
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WRITTEN BY:
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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comments
Leave A Comment

Connor Baker 3 years ago

Yay glad to see you featuring New Zealand!! Much love from NZ

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Sonya Gellert 3 years ago

If only we could visit, Connor! There’s so much culinary and creative goodness coming from your neck of the woods right now.

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Bex Shannon 3 years ago

If you’ve got any great recommendations on places to eat let us know! I’m based in New Zealand at the moment and would love to feature more great places like Loretta 🙂

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