431265-1-eng-GB_04.banana-crumble-2

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

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INGREDIENTS

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

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.

From March 2010

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