Are you ready to rumble? This winter dessert combines ice-cream,caramel,bananas and rum and is a definite crowd-pleaser.
4-5 large ripe bananas,peeled and sliced (1½ cm thick)
½ cup pecan nuts,toasted and coarsely chopped
¼ cup sultanas
ice-cream or cream,to serve
60g butter,diced
½ cup firmly packed soft brown sugar
5 tbsp double cream
1 tbsp dark rum
¾ cup plain flour
½ cup raw sugar
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
100g chilled butter,diced
½ cup rolled oats
Preheat oven to 180°C.
For the caramel,place the butter,brown sugar and cream in a small saucepan. Bring to a boil,reduce heat and simmer for 5 minutes until it thickens and becomes a medium-brown colour. Remove from heat and stir in rum. Allow to cool.
For the crumble topping,combine the flour,sugar,cinnamon,nutmeg and butter in a large bowl and rub with fingertips until the mixture resembles breadcrumbs and starts to clump together. Alternatively,the mixture can be pulsed in a food processor until just combined. Stir in oats.
In another large bowl,combine the banana,toasted pecans,sultanas,and cooled caramel sauce. Neatly spoon this mixture into 4 or 6 ovenproof ramekins and scatter with crumble topping.
Bake for 30 minutes or until crumble topping is browned. Serve warm from the oven with a scoop of quality vanilla ice-cream or a big dollop of whipped cream.
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