Banoffee Crumble (Print Version)
# Ingredients:
→ Base
01 -
4-6 bananas, sliced lengthways
02 -
397 g tin of carnation caramel
→ Crumble Topping
03 -
180 g plain flour
04 -
90 g unsalted butter, cubed
05 -
60 g soft light brown sugar
06 -
0.25 tsp grated nutmeg
# Instructions:
01 -
Preheat the oven to 180°C/350°F.
02 -
Slice the bananas into pieces of equal thickness and layer across the bottom of the pie dish, creating two layers for optimal flavor distribution.
03 -
Spread the caramel evenly over the bananas and level the top to ensure an even distribution of the crumble topping.
04 -
In a large mixing bowl, combine the flour, brown sugar and nutmeg. Add the cubed butter and rub together using only your fingertips until the mixture resembles breadcrumbs.
05 -
Spread the crumble topping evenly over the caramel layer, ensuring it extends to the edges of the pie dish.
06 -
Bake in the preheated oven for 25-30 minutes until the topping is golden and caramel bubbles around the edges.
07 -
Remove from the oven and allow to stand for 5 minutes before serving to prevent burns from hot caramel.
# Notes:
01 -
The bananas can be sliced lengthways as suggested or cut into discs based on preference.
02 -
Hot caramel can cause burns, so the resting period after baking is important for safety.