Butterscotch banana crumbles

  • for 6 people
  • Takes 20 minutes to make, 30 minutes to cook
No one can resist bananas covered in butterscotch sauce and a crumble topping - absolute dessert heaven.

Nutritional info per serving

Per serving: 845kcals, 48.5g fat (21.6g saturated), 6.9g protein, 103g carbs, 77g sugar, 0.8g salt

No rating yet

Print article Save to my delicious


Knob of butter
8 large bananas, peeled, halved lengthways and sliced into 3
2 tbsp caster sugar

(sh)For the butterscotch sauce
60g butter
125g soft light brown sugar
6 tbsp golden syrup
6 tbsp double cream

(sh)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


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.

From March 2010

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader