This quick and easy, cosy dessert is full of winter cheer and perfect on a chilly weekend. Buttery caramelised bananas take the classic crumble to a whole new level, baked with a crispy almond crumble on top for extra flair. We’ve served ours with cream but mascarpone, crème fraiche or ice cream will also work well.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
4-5 bananas, freshly ripe – choose bananas with no black spots or green skin for the best results.
Juice of 1 lemon
4 Tablespoon coconut cream
1 cup flour
½ cup rolled oats
80g Westgold butter – softened/room temperature.
½ cup chopped roasted almonds
¼ cup raw sugar
¼ cup brown sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
½ teaspoon ginger
Preheat oven to 180 deg C. Peel and slice bananas, on an angle, into thick slices and arrange in a circle around the bottom of 4 ramekins. Mix lemon juice and coconut cream into a bowl. Pour the lemon juice and coconut cream mixture evenly between the 4 ramekins.
For the crumble, place all the dry ingredients (everything except for the butter) into a bowl. Cut butter into 2cm chunks/squares and rub in butter with finger tips until it resembles chunky breadcrumbs. Pile crumble on top of the banana. Place the ramekins on an oven tray to catch the drips. Bake approximately 25mins until bubbling and golden.
Serve with mascarpone, crème fraiche or ice cream.
Chefs Note: For an extra twist you can add raisins in with the bananas