With each spoonful, I kept asking TH, “isn’t this delicious?” as if I wasn’t responsible for the deliciousness. It really was that good. Its super easy to make and there are no exotic, hard to find ingredients either.
Check out more easy dessert recipes on Edible Garden.
Chocolate Banana Hazelnut Crumble
2 ripe bananas
1/4 cup brown sugar (white should work too)
1/2 cup hazelnuts (or almonds)
A generous pinch of powdered cinnamon (optional)
100gm chopped bittersweet chocolate (you can also use milk chocolate or semi sweet – choc chips not recommended since they are designed not to melt)
For the crumble:
100gm / 3/4 cup plain four (or, try atta)
55gm / 1/4 cup chilled butter
10gm chopped bittersweet chocolate (I omitted this)
A pinch of salt, if using unsalted butter
1. Toast the hazelnuts in a dry pan until browned on few sides. Cool and chop into small pieces.
2. Chop up the chocolate. I used these gorgeous Lindt bittersweet discs I got from Sydney and they were so delicious, all melted and gooey in the crumble.
3. Cut the banana into small pieces and mix in a bowl with cinnamon, chocolate, sugar and the hazelnuts. Spoon equal portions into 6 ramekins (no need to grease) or one pie-dish, if you wish. Make sure you spoon in any juices and liquids too.
4. Add diced, chilled butter to the flour (+salt) and use fingertips to mix together, until it resembles bread crumbs. Add the chocolate (if using), and mix well. Lay over the banana mixture and press gently.
5. Bake in a 180C preheated oven for about 35-40 mins until the top turns brown and the mixture is all bubbly.
Serve with vanilla ice-cream or vanilla custard sauce, recipe below.
Vanilla Custard Sauce (with egg)
Beat with a fork, 1 egg yolk with 1 teaspoon cornflour and add 2 tablespoon sugar with that. Add one cup warm milk and beat well again. Cook on a low fire stirring constantly until pouring custard consistency. Add 1/2 tsp vanila essence, cool, chill and serve with warm apple crumble.
Vanilla Custard Sauce (eggless)
Blend vanilla flavoured custard powder with 1.5 cups of milk and 4 tbsp sugar (adjust to taste). Cook on a low fire until pouring consistency. Cool, chill and serve with warm apple crumble.