1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll out the pastry on its baking paper. Using a pan lid or plate as a template, cut a 28cm circle out of the pastry, then transfer pastry and paper to a tray, discarding the offcuts, and chill in the fridge.

2

Meanwhile, roast the hazelnuts on a small baking tray for 10 minutes until lightly golden. Remove from the oven and, when cool, roughly chop and set aside.

3

Melt the sugar in a large ovenproof frying pan over a medium heat until it turns a golden caramel colour (swirl it if you need to, rather than stirring, so it doesn’t seize). Remove from the heat and stir in the spread and vanilla pod, until well combined. Arrange the bananas cut-side down in the caramel then scatter the chocolate chunks into any gaps.

4

Place the pastry over the pan, peeling away the paper and tucking the edges down the sides so the filling is entirely covered. Bake in the oven for 25-30 minutes until the pastry is puffed and golden brown. Remove and allow to cool for 5 minutes before turning out onto a plate. Scatter over the hazelnuts and serve alongside the crème fraiche.