METHOD: For the waffle mix, whisk together the flour, sugar, baking powder and soda, and salt in a bowl. Whisk together the buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined. The mix will be quite thick, which is perfectly normal. Store in the refrigerator.
To make the chocolate hazelnut spread, preheat your oven to 180°C/gas mark 4. Put the hazelnuts on a baking tray and roast until golden (approximately 5 minutes). Place in a food processor and blend until ground. Add the icing sugar, cocoa powder and drinking chocolate and blend together, then add the melted chocolate and blend for about 5 minutes. Gradually add the oil and water. To make the peanut crunch, put the sugar and water into a saucepan over a medium heat and cook until it becomes a caramel. Add the peanuts and mix well, then turn out on to a baking sheet lined with baking paper. Allow to set, then smash with the end of a rolling pin into small pieces.
When ready to serve, turn on your waffle iron and cook the waffles: Brush the hot waffleiron with oil and pour a ladle of batter into each mould. Spread it all around, as the mix is quite thick and won’t spread on its own. Cook until golden and cooked through, about 3 minutes. Split the bananas in half length-ways, dust with a couple of pinches of caster sugar and caramelize with a blowtorch. To serve, build up each dish with a waffle on the bottom, then a good spoonful of hazelnut spread, then the bananas and the ice cream. Finally, sprinkle with the peanut crunch.