Butterscotch banana crumbles

Name: Butterscotch banana crumbles
Yield: Serves 6
Cuisine: American recipes
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

Easy
March 2010

Easy
March 2010

Serves 6
Hands on time 20 minutes plus 30 minutes cooking time

No one can resist our banana crumbles – bananas covered in butterscotch sauce and a crumble topping – it’s absolute dessert heaven.

Nutrition: per serving

Calories: 845kcals
Fat: 48.5g (21.6g saturated)
Protein: 6.9g
Carbohydrates: 103g (77g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 845kcals
Fat: 48.5g (21.6g saturated)
Protein: 6.9g
Carbohydrates: 103g (77g sugars)
Salt: 0.8g

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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

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.