Hazelnut, Oat, Coconut Crisp

1. Combine the oats, chopped hazelnuts, shredded coconut, cinnamon, and salt in a medium bowl. Stir in the melted butter and maple syrup until combined.
2. Spread the mixture evenly on a baking sheet.
3. Bake for 10-12 minutes or until the mixture turns golden brown, stirring halfway through. Set it aside to cool.

Caramel Sauce

1. Combine the sugar and the water in a small saucepan.
2. Heat on medium-low heat until the mixture turns a dark amber. (Don’t stir it!)
3. Remove it from the heat and whisk in the butter.
4. Once the butter is melted, whisk in the heavy cream until smooth.
5. Stir in the tablespoon of Frangelico if desired.

Banana Brûlée

1. Peel and slice the bananas lengthwise and place them cut side up on a heatproof sheet pan.
2. Lightly brush the bananas with lemon juice followed by the vanilla extract.
3. Lightly cover each banana half with the sugar.
4. Brûlée one banana half at a time using a kitchen torch. Sweep the torch evenly over the sugar until the sugar begins to melt and caramelize. Keep the torch moving to prevent burning.
5. Repeat the layers of sugar until a crackly crust develops.

Banana Brûlée Assembly

1. Lay the banana slices on a serving plate.
2. Sprinkle each slice with the hazelnut, oat, coconut crisp.
3. Drizzle a tablespoon or so of the the caramel sauce over each banana.
4. Serve immediately.