8 slices brioche bread
Butter
3 large bananas
1 cup Nutella or chocolate hazelnut spread
Raspberry “Jus”
12 ounces raspberries
1/4 cup sugar
2 tablespoons lemon juice
Spread butter on slices of bread and toast on griddle. Slice 2 bananas. Spread nutella on bottom half of toasted bread. Top with banana slices and top piece of bread. Do this for all 4 sandwiches. Slice in half. Serve with warm raspberry dipping sauce.
For the Raspberry “Jus”: In a small pot add the raspberries, sugar and lemon juice. Simmer on low for about 15 minutes until the raspberries break up. Strain over a sieve and discard the seeds. Serve dipping sauce warm.