Peel and cut the Chiquita bananas in half lengthwise.
Put some sunflower oil in a pan and brown the Chiquita bananas on medium heat. Flip them a couple of times.
Chop the hazelnuts in pieces.
Melt the dark chocolate nibs au bain-marie (water bath).
Put the Chiquita bananas on a plate, drizzle the dark chocolate and top with chopped hazelnuts. Add the scoops of vanilla ice cream next to the Chiquita bananas.
Nutritional values per person