No one can resist bananas covered in butterscotch sauce and a crumble topping - absolute dessert heaven.
Ingredients
- Knob of butter
- 8 large bananas, peeled, halved lengthways and sliced into 3
- 2 tbsp caster sugar
For the butterscotch sauce
- 60g butter
- 125g soft light brown sugar
- 6 tbsp golden syrup
- 6 tbsp double cream
For the pecan crumble topping
- 150g self-raising flour
- 35g caster sugar
- 40g light muscovado sugar
- 110g chilled butter, cubed
- 90g pecans, roughly chopped
- 50g blanched roasted hazelnuts, roughly chopped
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. For the butterscotch sauce, put the butter, sugar, syrup and a pinch of salt in a sauté pan over a low heat. Dissolve slowly, then stir to make sure the sugar has dissolved. Turn off the heat and stir through the cream. Pour into a jug, cover the surface with cling film and allow to cool.
- 2. For the topping, place the flour and sugars in a bowl and rub in the butter with your fingertips, until the mixture forms large clumps. Stir in the nuts.
- 3. For the bananas, heat a large frying pan with a knob of butter over a very high heat. Sprinkle the banana pieces with the caster sugar and add to the pan. Sear quickly on each side for just a few seconds.
- 4. Lay the banana pieces in 6 x 200ml shallow ovenproof dishes. Pour over the butterscotch. Top with the crumble and bake for 15 minutes until crisp, golden and bubbling. Serve with vanilla ice cream.
Nutritional info
Per serving: 845kcals, 48.5g fat (21.6g saturated), 6.9g protein, 103g carbs, 77g sugar, 0.8g salt