Peel and slice 2 of the bananas into rounds and place on a parchment-lined baking sheet. Freeze until frozen solid.
Transfer the frozen banana slices to a food processor and blend. The mixture will initially appear crumbly, but as you continue pulsing it will eventually become smooth like soft serve ice cream. Once you begin to achieve a smooth texture, add in the hazelnut spread and blend until fully incorporated.
Split the remaining banana in half lengthwise to create a base for your dessert. Scoop 1 large scoop of the banana hazelnut ice cream in the center. Top with the chocolate fudge sauce, fresh raspberries, peanuts, whipped cream and finish with a cherry on top.
Baby version: Make banana ice cream without the addition of the hazelnut spread. Assemble the mini dessert by slicing 1 full banana in half horizontally and then lengthwise to create a base. Follow with a small scoop of the banana ice cream and top with fresh berries and pineapple.
Recipe courtesy of Kelsey Nixon