Banana Choconut crumble is one of those delightful desserts which you just can’t have enough of! Sinful chocolate meets the yummy banana and gets coated with a crisp layer of whole wheat crumble, which you can’t wait but to dig into! A perfect dessert option for parties!
When I signed for the week long baking marathon with the the theme ‘baked goodies’. my only worry was that what will I bake everyday? And more importantly, will I have enough people to eat it? The first two days were a breeze as I had my SIL’s kids with us. When they went, I was lucky enough to have friends over for dinner and that is when I whipped up this dessert. This banana choconut crumble is yummy and the reason I like crumbles are because they are so easy to make.
And I served the crumble with the sinful custard sauce, which Nags has in the recipe.
Beat with a fork – 1 egg yolk with 1 teaspoon cornflour and add 2 tablespoon sugar with that. Add one cup warm milk and beat well again. Cook on a low fire stirring constantly until pouring custard consistency. Add 1/2 tsp vanilla essence, cool, chill and serve with warm apple crumble.
I just loved this crumble and whatever was left after the party, was polished off by my son this morning 🙂
See, this is the advantage of making crumbles. They stay well too. And they are so easy to put together. If you don’t want to have any eggs in the recipe, just serve them without the custard! So for those of you who want eggless dessert options, try the crumble. They are the easiest recipes to start baking with. I have tried crumbles with pear and blueberries as well as with mangoes and blueberries, and trust me, they are so delicious that you just can’t resist them!
Recipe : Adapted from Edible Garden
Banana ChocoNut Crumble
For the base
- 2 bananas ripe
- 1/4 cup sugar demerara
- 1/4 cup pistachios
- 1/4 cup almonds
- 1/2 tsp cinnamon powdered
- 1/2 cup dark chocolate chopped
For the crumble
- 3/4 cup whole wheat flour
- 1/4 cup butter chilled
- 1 tbsp sugar
- pinch salt
- Roast the nuts separately in a pan on low flame and coarsely chop them.
- Chop the bananas and dark chocolate into small pieces.
- Mix bananas, chocolate, sugar, cinnamon and the nuts together and put it in the pie dish or ramekins (I used a single pie dish)
- To make the crust. chop up the chilled butter and add it to the flour along and mix well with finger tips, mix much like the rubbing method used for bread making. The result should be like bread crumbs, rather than a dough. so don't knead.
- Spread it well over the banana mixture and gently press to cover the whole dish.
- Bake in a preheated oven at 180C for about 30 mins till it starts browning on the top.