Peel the bananas, cut 4 of them in half lengthwise and the other 2 in 0.5 cm thick slices. Put the sugar in a non-stick, thick-bottomed pan, add 40 ml water and place it over a moderate heat. Melt the sugar without stirring. When it starts to brown on the edges, shake the pan and swirl it around until the sugar has taken on an even, slightly amber colour.
Add the butter, melt it gently while swirling the pan and add the bananas. Stir and gently turn them so they are well coated in caramel, deglaze with the remaining water, continue cooking for a few moments and turn off the heat.
Bake the mini cakes according to the instructions on the package. And chop the hazelnuts. Place two banana halves and a mini cake on each plate. Garnish with the sliced bananas, sprinkle with the hazelnuts and serve.
NOTE For a more adult taste, you can deglaze the bananas with rum or orange liqueur instead of with water.
