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