March 29, 2015

Banana Pecan Crumble


Banana pecan crumble. 

Banana. Pecan. Crumble. 

B.A.N.A.N.A. P.E.C.A.N. C.R.U.M.B.L.E.

It's the love child of a banana pudding, a pecan pie and a crumble. 


I was originally going to make a Banana Cream Pudding during the week BUT the day I decided to blog was HORRIBLE so I decided to bake something warming and comforting. It also briefly snowed. How is it still snowing in March?? 

I CANNOT wait for summer. AND this is all I'm going to say about summer because if I start talking about how excited I am for it I won't be able to stop!! 

I wanted to be comforted the way only a bowl of warm crumble can comfort you. It warms you all over-inside and out.   

This crumble consists of a deep caramel sauce, tender bananas and a crumble topping that is packed with porridge oats and pecans. 

Doesn't sound to bad, eh?


I think my favourite scent after baking this is buttery, nutty crumble and sweet, rich, caramel.

Eh, I wonder if Yankee Candle take suggests for new candle scents, because if banana pecan crumble does not exist GOOD GOD it needs to!


Oh and it's just about one of the easiest desserts you'll make. 

Enjoy,
Holly, x


For the crumble topping: place the flour in a bowl, dice the butter and rub the two together until the butter is the size of peas. 

Roughly chop the pecan nuts and stir into the flour mixture with the porridge oats and the brown sugar. 

Place in the fridge until ready to use. 


In an 8-10 inch skillet melt the butter until foamy and sprinkle over the brown sugar. 


Cook over a low heat, stirring regularly, until the sugar is dissolved-approx 3 minutes. 


Once the sugar is dissolved, pour over the juice form 1 medium orange, let it bubble and reduce for 1 minute until it slightly thickens-be careful, this will splutter. 


Cut the bananas in half lengthways and each half in half.


Toss the bananas in the caramel and remove from the heat.


Sprinkle over the crumble topping and bake in the preheated oven for 25 minutes.

Remove from the oven and allow to cool for 10 minutes before serving with vanilla ice cream!


Ingredients, Serves 4-6

Crumble Topping
50g Plain Flour
50g Porridge Oats
50g Brown Sugar
75g Pecan Nuts
60g Butter

Filling
4-6 Large Bananas
100g Brown Sugar
60g Butter
1 Medium Orange
Pinch Salt, or as much as you like!

For the crumble topping: place the flour in a bowl, dice the butter and rub the two together until the butter is the size of peas. 
Roughly chop the pecan nuts and stir into the flour mixture with the porridge oats and the brown sugar. 
Place in the fridge until ready to use. 

Preheat the oven to 180C.
In an 8-10 inch skillet, melt the butter until foamy.
Sprinkle over the brown sugar and cook over a low heat, stirring regularly, until the sugar is dissolved-approx 3 minutes. 
Cut the orange in half and juice it. 
Once the sugar is dissolved, pour it into the skillet and let it bubble and reduce for 1 minute until it slightly thickens-be careful, this will splutter. 
Cut the bananas in half lengthways and each half in half.
Toss the bananas in the caramel and remove from the heat.
Sprinkle over the crumble topping and bake in the preheated oven for 25 minutes.
Remove from the oven and allow to cool for 10 minutes before serving with vanilla ice cream!

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