Banana Crumble Recipes

Steps:

• Preheat oven to 400 degrees.
• Evenly distribute bananas among 4 ramekins, lightly sprayed with Pam.
• Place all dry ingredients in a medium mixing bowl, add the butter and work mixture with your hands till crumbly.
• Sprinkle over bananas, crumbling further with your fingers, enough to cover.
• Bake till crumble get firm and golden in color, about 10-12 minutes.
• Serve warm.

Steps:

• Preheat the oven to 400°F. Have children grease a 9- by 13-inch baking dish.
• Let the kids help you slice the bananas in half lengthwise with a table knife. Place the bananas cut side down in the prepared baking dish.
• Have the children place the dry ingredients in a medium mixing bowl. Using a table knife, have the kids help you cut up the cold butter into little pieces and add them to the bowl. With clean hands, have the children work the butter into the dry ingredients until the mixture is crumbly. Then spread the crumble mixture over the bananas in an even layer, pressing down slightly.
• Place the dish in the oven and bake until the crumble gets firm but not mushy and has turned golden in color, 10 to 15 minutes. Serve very warm.

Steps:

• Preheat the oven to 400 degrees. Spray an 8 by 8-inch pan with nonstick spray.
• Stir together the banana slices, brown sugar, chocolate chips, and 2 tablespoons butter in a bowl. Spread evenly into the prepared pan.
• Combine the baking mix, sugar, cocoa powder, remaining 2 tablespoons butter, and 2 tablespoons milk in another bowl. Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool.
• When you are ready to serve, whip the cream with the powdered sugar. Serve the crumble topped with the whipped cream.

Steps:

• Preheat oven to 375 deg F.
• Peel and slice bananas and divide, cut side up, among 4 greased ramekins or custard cups.
• In a small bowl, combine the orange juice and vanilla, and drizzle over the bananas.
• In a large bowl, combine the flour, oatmeal, brown sugar, nutmeg and salt. Cut in the cold butter until you have pieces the size of small peas. Spoon evenly over the fruit.
• Bake for 15-20 minutes. Serve warm, with vanilla yogurt or ice cream, if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
• In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
• In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. In another small bowl, stir together 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon cinnamon. Fold banana mixture into flour mixture just until combined, taking care not to over mix. Spread batter in loaf pan, smoothing top. Sprinkle streusel evenly over top.
• Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.

Steps:

• Preheat oven at 350F.
• For the crumble, combine flour, sugar, cinnamon or nutmeg (if desired) in a large mixing bowl.
• Cut butter into small cubes, and rub the cubes into the flour, until the flour mixture resembles crumbs.
• Do not over do it.
• Chill in the refrigerator while starting on your filling.
• For the filling, cut the ripe bananas into large chunks and place in an 8" pie pan or pyrex dish.
• Pour the light corn syrup, banana liquer and dark rum over the bananas.
• Sprinkle in the ground cinnamon and mix all the ingredients well.
• Top with the crumble mixture covering the whole pie pan, and press down.
• Bake in the oven for 35- 45 minutes, until the crust turns golden brown, and the juices bubble from the sides.

Steps:

• Preheat over to 200C/gas 6.
• Mix butter and flour together until it resembles fine breadcrumbs. Mix in 75g of the sugar, walnuts and chocolate drops.
• Peel and slice bananas then arrange half of them flat, in a ovenproof dish, pouring over the lemon juice and rind.
• Sprinkle over remaining sugar and grated chocolate, top with remaining bananas.
• Spoon your crumble mixture over bananas and press down gently. Bake for approx 35-40 mins until lightly golden. Serve and once and enjoy immediately!

Steps:

• Preheat the oven to 375°F In a small, covered, heavy-based saucepan cook the apple, brown sugar and 2 tablespoons of water for 10-15 minutes until the apple is softened. Set aside to cool.
• Make the crumble topping. Place the flour in a mixing bowl. Rub in the butter until the mixture resembles crumbs. Stir in the sugar.
• Chop the bananas. Peel the mango, discarding large central stone, and cut the flesh into small chunks.
• Mix together the stewed apple, banana and mango and layer in an ovenproof serving dish. Spread the crumble topping over the fruit.
• Bake the crumble for 25 minutes until golden-brown. Serve warm from the oven with ice cream.