Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Toss 2 sliced bananas with 1 tablespoon melted butter; spread on a baking sheet. Sprinkle with sugar and bake at 425 degrees F until golden, about 10 minutes. Spread hazelnut butter on the toast rounds. Top with the roasted bananas, whipped cream and chopped hazelnuts.
Photograph by Andrew McCaul