This crumble is a quick and easy take on banoffee pie. The banana is cooked in maple infused toffee sauce then topped with a brown sugar, oat and coconut crumble. So delicious. So easy.

I’m so into this as a cheap, easy and fuss free dessert. Bananas are plentiful at most times of the year here, so the ingredients are easy to find – most things should just be in your pantry!

The sticky toffee sauce bubbles away as the crumbles cooks and makes a sticky, tacky coating to the soft banana. I’d sugars a ripe bright yellow banana would work best here, nothing with black spots or overly ripe as you want it to hold a little texture when cooked.

You can use just one banana and 1/4 the topping and caramel mixes and make this for one person, doing that is how I came up with the idea in the first place. Desperate for dessert and the only one interested one it, I came up with this recipe but just for 1.

Adding a pinch of salt is crucial to balance the sweetness. Bananas in a toffee sauce is always going to be a sweet time! For that reason I prefer eating it with a double cream rather than ice cream, but you do you!

Serves 4

Ingredients

3 medium bananas, sliced into 5mm thick coins (ripe enough to eat but no black spots)

30g butter

1 Tbs maple syrup

2 Tbs dark brown sugar

Topping

50g butter, unsalted

1/4 cup flour

1/2 cup rolled oats

1/4 cup shredded coconut

1/4 cup dark brown sugar

1/8 tsp cinnamon

Pinch of salt

Directions

Preheat your oven to 180 C (fan forced).

In a large bowl, prepare the topping. Dice butter into .5-1cm cubes and add to the bowl with the other ingredients. Toss with your fingers to mix well, then rub the butter into the dry ingredients with you fingers until it resembles a crumble. Set aside.

Place the butter, sugar and maple syrup into a 15cm skillet and heat 30 seconds, stirring to melt the butter. When almost melted add the banana and stir to coat in the simmering caramel.

Cook for 2 minutes, the banana should still be a little firm and coated in sticky toffee sauce. Turn of the heat and top evenly with topping mixture, pressing down lightly.

Bake in your preheated oven for 10-15 minutes or until golden.

Serve with cream or ice cream.

HH. x