01 -
Flatten each slice of bread with a rolling pin. Spread a thin layer of chocolate hazelnut spread over each slice.
02 -
Cut the banana into quarters lengthwise. Place one banana piece along the edge of each bread slice and sprinkle with chocolate chips. Roll the bread tightly around the banana, forming a log.
03 -
Brush each roll with melted butter. In a small bowl, mix sugar and cinnamon. Roll the banana logs in the cinnamon-sugar mixture until fully coated.
04 -
Heat a non-stick skillet over medium heat. Place the rolls seam side down in the skillet, cooking for 2-3 minutes per side, until golden brown and crispy. Turn carefully to cook evenly on all sides.
05 -
Once golden, remove from the skillet and allow to cool slightly. Dust with powdered sugar if desired, and serve with fresh strawberries or whipped cream for an extra indulgence.