Spread the cake slices with a thin layer of peanut butter. Top four slices of cake with banana slices and top with the hazelnut spread. Cover with the other cake slices. Spread butter on each side of the sandwiches.
In a non-stick skillet over medium-low heat, brown the sandwiches for 2 minutes on each side or until golden brown. Serve immediately.
This recipe is perfect to use leftover vanilla pound cake. You can also replace the hazelnut spread with chocolate chips.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.