No one can resist our banana crumbles – bananas covered in butterscotch sauce and a crumble topping – it’s absolute dessert heaven.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
- 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.
- 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.
- 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.
Nutrition
- 845kcals Calories
- 48.5g (21.6g saturated) Fat
- 6.9g Protein
- 103g (77g sugars) Carbs
- 0.8g Salt
Leave a comment, question or tip