Name: Banana rum and hazelnut crumble
Prep time: 45 min
Total time: 45 min
Yield: serving
Cuisine: Bake
Ingredients: 3-4 bananas halved; 1/2 Tbs butter; 4 tsp coconut sugar; 2 Tbs rum; 50 g butter cold, cut into cubes; 1/4 c coconut sugar or light brown sugar; 1/4 c almond flour; 1/4 c oats rolled; 1/4 c pecan nuts or hazelnuts, chopped; 1/2 Tbs cinnamon ground; 1/2 tsp ginger ground

Recipe Disclaimer

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Ingredients (11)

3-4	bananas — halved
1/2 Tbs	butter
4 tsp	coconut — sugar
2 Tbs	rum

For the crumbling topping:

50 g	butter — cold, cut into cubes
1/4 c	coconut — sugar or light brown sugar
1/4 c	almond flour
1/4 c	oats — rolled
1/4 c	pecan nuts — or hazelnuts, chopped
1/2 Tbs	cinnamon — ground
1/2 tsp	ginger — ground

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Method:

Pre-heat oven to the grill setting. Mix together the crumble ingredients until it has the consistency of rough bread crumbs and set aside.

Peel and slice the bananas lengthways, and add to an oven-proof pan over medium heat along with the butter and coconut sugar. When the sugar has melted, add in the rum and flambée the bananas until caramelized.

Scatter over the crumble topping and cook under the grill until the crumble topping is golden. Serve immediately with your cacao and coconut ice cream, or for a speedier version with thick cream, custard or vanilla ice cream.

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Recipe by Sarah Graham.

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