Directions

1. Prepare 6 dessert cups or lidded jars for filling.
2. In a stock pot, melt the butter and sugars together over medium-low heat.
3. Once the sugar begins to liquify, add 1 cup of milk. Whisking, cook the milk mixture until thickened.
4. Add another 1¾ cup milk (reserving the last ¼ cup). Reduce the heat to low to avoid burning, whisking frequently. 
5. In a separate bowl, combine the cornstarch and the remaining ¼ cup of milk. Incorporate the eggs, salt and vanilla. To temper, slowly add 1 cup of the hot milk mixture while whisking. 
6. Add the tempered mixture back into the stock pot and continue to whisk.
7. Increase the heat. As soon as the pudding thickens, remove it from the heat and stir in the pureed bananas.
8. Pour the pudding into the dessert cups or jars. Chill immediately until cool and fully set, at least 60 minutes.
9. To make the crumble, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
10. Place half of the hazelnuts in a food processor along with the flour, sugar and salt. Pulse to chop. Add the melted butter and vanilla and pulse a few times until pea-sized crumbs are formed.
11. Transfer the crumble to a baking sheet and spread it evenly without pressing down. Bake for about 12 minutes, until it begins to brown. Turn with a spatula and bake for another 8 minutes or so, until golden. Transfer to a rack and cool completely. Roughly chop the remaining hazelnuts and incorporate.
12. To make the ganache, melt the chocolate chips and coconut oil together over a double boiler. Whisk until smooth.
13. Once the pudding has cooled, top with chocolate ganache and hazelnut crumble to serve.