Butterscotch banana crumbles

  • Portion size: Serves 6
  • Hands on time 20 minutes plus 30 minutes cooking time
  • Difficulty: easy

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

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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
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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.
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  5. 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
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