Banoffee hazelnut cookie crumble
- Holly Bell - Recipes From a Normal Mum
- Jun 7, 2015
- 2 min read
Hands up. I will try and shoe-horn bananas, toffee and cream into almost anything. I even found myself making mini banoffee pavlovas – as if meringue needed extra sweetness! (It does; try it.) Crumbles can be a disappointment, a hiding place for unloved fruit past its best. This however is no place for hide and seek. It’s loved by all.
Make your own caramel by all means. It’s easy enough, just heat 210 g caster sugar in a large saucepan until brown and dissolved and add 80 g butter. Let the butter melt and then take off the heat. Whisk in 110 ml double cream and you are done! But I don’t really like melting sugar and that’s nothing to be ashamed of.
INGREDIENTS
4 large bananas, sliced in half lengthways
397 g tin caramel
125g hazelnuts, toasted and finely chopped
225g plain flour
90g granulated brown sugar
1/2 teaspoon baking powder
170g butter, melted
METHOD
Preheat the oven to 180°C. Lay the bananas out in a single layer in an ovenproof dish about 26 x 18 cm, 6 cm deep. Give the tin of caramel a good stir to loosen it and spoon over the bananas evenly.
Mix together the nuts, flour, sugar and baking powder in a large bowl. Stir the butter through the dry mixture until it begins to gather into clumps. Spoon the crumble over the bananas and caramel and bake for 35–40 minutes until the top is bubbling and brown. Serve with ice cream and a large glass of milk.
If there are any leftovers, which I doubt, roughly mix with vanilla ice cream to make banoffee cookie crumble ice cream.
IDEAS FOR HAZELNUTS
Add to the biscotti or brownies mixture for a nutty hit. Or mix with breadcrumbs, rosemary, thyme and a little egg to make a stuffing to accompany roast pork. Or add to a pan of milk, bring to the boil, turn down to barely a simmer and steep for 30 minutes before using the milk in coffee and hot chocolate, for a coffee shop syrup-style nut delivery without any of the sugar.
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