For the banana nut cream, grate the zest from the lemon and squeeze the fruit.
Toast the hazelnuts in a pan without fat until fragrant. Leave to cool.
Peel the bananas and mash them with a fork. Immediately mix with two tablespoons of lemon juice and honey.
Whisk in the butter and stir in the banana mixture.
Grate the nuts (blitz chopper) and stir into the banana-butter mixture.
Season the banana nut cream again and serve.