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Banana and Pecan Caramel crumble

 

Banana and pecan caramel crumble

Banana and pecan caramel crumble
 
Recipe by: Clement Pedro
Serves: 6
Preparation time: 15-20 min
Cooking time:  30min
 
For the caramel
 
200g Light brown sugar
90g Butter, cut into cubes
250ml Cream
 
3 Bananas, peeled and cut into chunks
200g Pecans
 
For the crumble: Rub together to form large breadcrumbs
 
150g Cake flour
200g butter
50g oats
 
Place the Selati Plantation in a cold, heavy based pan. Place over a medium heat and allow the sugar to gradually begin melting. Once the sides begin to melt, carefully swirl the pan preventing any parts of the sugar to caramelize too fast and burn.
 
When most of the sugar has evenly melted add half the sugar and melt into the sugar continuing to swirl instead of stir. Once incorporated add the remaining butter and you can now stir through.
 
Don’t be alarmed if it seems that there is a bit of oil on the surface, simply add the cream and remove from the heat while you stir it into the caramel. The mixture will bubble slightly so take care when stirring until it reaches the perfect texture. Add the banana and pecans and cook for another 10 minutes on a very low heat.
 
Place the crumble mixture onto a baking sheet and bake at 180 for 10 – 15 minutes or until golden and crisp.
 

Serve the banana caramel mixture with the crumble over and topped with either ice cream or icing sugar infused crème fraiche

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