Banana rum and hazelnut crumble


Sarah Graham,banana, hazelnut,desserts and cakes,d

Ingredients 12
Servings 0
Time 45 min
  • 3-4
    ripe bananas, peeled and halved lengthways
  • 1/2
    Tbs
    butter
  • 4
    tsp
    coconut sugar (or maple syrup/honey)
  • 2
    Tbs
    rum
  • For the crumbling topping:
  • 50
    g
    cold butter, cut into cubes
  • 1/4
    c
    coconut sugar or light brown sugar
  • 1/4
    c
    almond flour (or all purpose)
  • 1/4
    c
    rolled oats (or coconut flour for gluten free)
  • 1/4
    c
    chopped pecan nuts or hazelnuts or seed mix
  • 1/2
    Tbs
    ground cinnamon
  • 1/2
    tsp
    ground ginger
 

Method

45 min
 

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.

To recreate the mouth-watering meals Sarah effortlessly prepares in the comfort of your own home, visit your nearest Food Lover's Market store for her recipe magazine exclusively available at Food Lover's Market, nationwide.

Recipe by Sarah Graham.

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