Lunch: Sweet Banana Treats

That half-loaf of Italian bread or those rejected ends of sandwich slices needn't be bird food. Instead, use them — or almost any variety in your bread box — to make this treat with chocolate-hazelnut spread and sweetened bananas.

Ingredients

4 slice toasted bread
1/2 c. chocolate-hazelnut spread
2 tbsp. butter
1/4 c. brown sugar
1 pinch salt
2 large ripe bananas

Instructions

Spread toasted bread slices with chocolate-hazelnut spread; cut each in half.
In 10-inch nonstick skillet, cook butter, brown sugar, and salt on medium 5 minutes or until thick and bubbling, stirring. Stir in bananas; cook 1 minute or until well coated and softened. Spoon over toast; serve immediately.

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