Unroll the puff pastry on a cutting board and cut it into strips.
Peel the bananas and cut them in the middle. Fill the middle with hazelnut cream.
Wrap them in strips of puff pastry and place them on the baking sheet lined with parchment paper.
Brush the banana rolls with egg wash and sprinkle with sugar. Transfer to the oven and bake at 190°C/374°F for 25 minutes.
Serve the banana rolls all together on a serving platter.
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No more rotten and black bananas after a few days: with this method they will last 2 years
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I tasted this pie and couldn’t stop eating this recipe the next day