Sarah Graham’s Banana, Rum and Hazelnut Crumble
It’s never too early or late for dessert! This is a twist on an old classic – modernised by Sarah Graham. It is best served with Cacao and Coconut Ice Cream.
For more of Sarah’s recipes visit her website or get in store and grab one a recipe mag which contains all of the recipes from season 2 of Sarah Graham’s Food Safari.
Cooking Time15 minutes
3 to 4 ripe bananas, peeled and halved lengthways
1/2 tbsp butter
4 tsp coconut sugar (or maple syrup/honey)
2 tbsp rum
FOR THE CRUMBLE TOPPING
50 g cold butter, cut into cubes
1/4 cup coconut sugar or light brown sugar
1/4 cup almond flour (or all purpose)
1/4 cup rolled oats (or coconut flour for gluten free)
1/4 cup chopped pecan nuts or hazelnuts or seed mix
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pre-heat oven to the grill setting.
Mix together the crumble ingredients until it has the consistency of rough bread crumbs and set aside.
Peel and slice the bananas lengthways, and add to an oven-proof pan over medium heat along with the butter and coconut sugar.
When the sugar has melted, add in the rum and flambée the bananas until caramelized.
Scatter over the crumble topping and cook under the grill until the crumble topping is golden.
Serve immediately with your cacao and coconut ice cream, or for a speedier version with thick cream, custard or vanilla ice cream.