Tasty Banana Caramel Crunch

This twist on banoffee turns the beloved British classic into a spoonfriendly comfort dessert that blends caramel's deep sweetness with sliced bananas under a crispy buttery crumble. It's just the thing when you want those familiar banoffee flavors in a more downhome, rustic form.

I created this crumble during a night showcasing British treats for my friends, and it's now my favorite comfort sweet. There's something truly special about how the warm bananas sink into the gooey caramel beneath that crunchy, buttery layer on top.

Ingredients

• Bananas: Cut them lengthwise as they're the main player here. Go for ones that aren't too soft but show ripeness. They'll get even sweeter as they bake.
• Carnation caramel: Brings instant flavor and cuts down prep work. The kind from the store does the job perfectly, though making your own dulce de leche adds something extra if you've got time.
• Plain allpurpose flour: Creates your crumble top. It stays in the background letting other flavors take center stage while giving everything structure.
• Unsalted butter: Keep it cold and diced for that amazing cookielike crumble texture. The chilled temp really matters for getting those perfect crumbly chunks.
• Soft light brown sugar: Gives your topping a rich caramelly hint that matches beautifully with the actual caramel underneath.
• Grated nutmeg: Adds gentle spice that lifts the banana flavor. Try to grate it fresh for a much better smell and taste.

Step-by-Step Instructions

Heat Your Oven:

Turn your oven on to 180C/350F. This temp lets the topping brown nicely while giving bananas enough time to soften and release their sweetness without burning anything.

Arrange Bananas:

Cut bananas lengthwise and place them in two full layers across your dish bottom. Using two layers makes sure you get that banana kick in every bite. Cutting them long ways keeps them chunky enough to stay intact during cooking and gives a better mouthfeel.

Pour The Caramel:

Scoop all caramel over your banana base, using a spoon back to spread it evenly right up to the edges. Don't rush this step since good coverage will melt down while baking to create that real banoffee taste. A flat surface also helps your crumble sit properly.

Mix Your Crumble:

Put flour, brown sugar and nutmeg in a big bowl. Drop in the cold butter chunks and use just your fingertips to rub it all together. Don't use your whole hands as they're too warm and might melt the butter. Keep going until you see something like rough sand with some bigger bits mixed in.

Cover And Bake:

Toss the crumble mix evenly over your caramel, making sure to reach all edges of the dish. This layer protects and steams the bananas below while getting crispy on top. Cook for 2530 minutes, looking for a golden top and bubbling caramel at the sides as signs it's done.

Cool It Down:

Let your crumble sit for 5 minutes after taking it out. This crucial pause lets the superhot caramel cool a bit so you won't burn yourself, plus it gives flavors a chance to blend together. The short wait makes everything taste better.

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Nutmeg makes all the difference in this dish. While most banoffee treats skip spices completely, I find that nutmeg's warm, slightly flowery taste connects the banana and caramel wonderfully. My grandma always tossed a tiny bit into her banana bread, and using it here feels like keeping her kitchen smarts alive while adding that mystery element guests can't quite name.

Make Ahead Options

You've got plenty of room to play with timing for this crumble. You can put the whole thing together up to a day before baking and stick it in the fridge under plastic wrap. The cold will firm up the butter in your topping, making it even crumblier when baked. If you're cooking from cold, just add another 5 minutes to your baking time. You can also bake the whole crumble up to 2 days early and warm single servings in the microwave for half a minute or the entire dish in a 325°F oven for about 15 minutes until it's hot again.

Serving Suggestions

The crumble tastes great by itself but really shines with some extras on the side. A blob of good vanilla ice cream makes an awesome hot-cold mix as it starts melting into the warm dessert. If you want to keep things classic, some freshly whipped cream with a drop of vanilla creates a light, fluffy topping that balances out the richness. For something fancier, try pouring a spoonful of dark rum over each serving before adding cream – it really brings out those caramel notes. Got leftovers? They taste amazing for breakfast with a dollop of Greek yogurt.

Simple Variations

This basic banoffee crumble can be changed up in lots of ways. For chocolate fans, mix 2 tablespoons of cocoa into your crumble and scatter a quarter cup of chocolate chips over the caramel before adding the topping. If you love nuts, throw a third cup of chopped pecans or walnuts into the crumble for extra crunch and taste. Want something tropical? Switch one banana for thin mango slices and add a quarter teaspoon of ground ginger to your topping mix. In fall, try layering thin apple slices between the bananas and caramel with a teaspoon of cinnamon mixed into your crumble.

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Every spoonful of this dessert offers the heartwarming mix of sticky caramelized bananas and crunchy topping. It's the kind of simple treat that brings people together, giving a fresh spin on a timeproven favorite.

Frequently Asked Questions

→ Can I use ripe or unripe bananas for Banoffee Crumble?

Go for ripe bananas because they're sweeter and get really soft while baking. Pick ones with a few brown spots but still firm enough to cut into nice slices.

→ Can I make Banoffee Crumble ahead of time?

You sure can! Get everything ready separately ahead of time. Put it all together right before baking, or cook it completely and warm it up at 160°C/320°F for about 15 minutes when you're ready to serve.

→ What can I serve with Banoffee Crumble?

Vanilla ice cream, fresh whipped cream, or warm custard all taste amazing with it. You can also add some melted chocolate on top or sprinkle some crushed nuts for extra crunch.

→ Can I substitute the carnation caramel?

You bet. Try making your own caramel sauce or grab some dulce de leche instead. If you're in a hurry, thick butterscotch sauce works pretty well too.

→ How do I store leftover Banoffee Crumble?

Just cover it up and pop it in the fridge for up to 3 days. When you want some more, warm a portion in the microwave for 30-60 seconds or put it in a hot oven until it's warm again.

→ Can I make this dessert gluten-free?

For sure. Just swap out regular flour for a gluten-free flour mix in the topping. It might feel a little different in your mouth but will still taste awesome.