Banana Crumble Recipes

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:

• 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 oven to 350 degrees F (175 degrees C). Lightly grease and flour 8x4 inch loaf pan.
• Whisk together flour, sugar, and baking powder in a mixing bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Whisk together the eggs, milk, vanilla extract, and cinnamon in a large bowl. Add the banana, and mix well. Fold the flour mixture into the banana mixture until combined. Pour batter into prepared pan.
• Prepare the crumb topping by combining the flour, brown sugar, oats, and cinnamon in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Spoon the crumb mixture over the batter.
• Bake in preheated oven for 20 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until a toothpick inserted in center of the loaf comes out clean, 10 to 15 minutes longer. Cool in pan 10 minutes before turning out onto a wire rack.

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 oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
• Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.
• Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.

Steps:

• In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and salt. Cool 15 minutes, stirring occasionally., Reserve 1 banana and 1 cup whole wafers for topping. Crush 2 cups wafers and set aside. In a 13x9-in. baking dish, place a single layer of whole wafers, filling gaps with crushed wafers. Layer with a third of the bananas and pudding. Repeat layers twice. Press plastic onto surface of pudding. Refrigerate, covered, overnight., In a bowl, beat heavy cream until it begins to thicken. Add sugar; beat until soft peaks form (do not overmix). Just before serving, spread whipped cream over pudding; top with reserved banana and wafers.

Steps:

• In a large bowl, mix the flour, baking soda, baking powder, and salt.
• Mix bananas, sugar, egg and melted butter.
• Stir into dry mixture until thoroughly combined, then stop mixing.
• Fill muffin cups 3/4 full.
• Combine brown sugar, flour, and cinnamon topping ingredients.
• Cut in cold butter until crumbly.
• Sprinkle over muffins.
• Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
• Cool in pan for 10 minutes.

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 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 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 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 your oven to 350'F.
• Lightly oil 12 individual ramekins or one 9 inch square or round pan.
• Peel the bananas and slice them, then add to a bowl and add the sugar, give it a gentle mix to coat the banana and set aside.
• To make the crumble melt the earth balance margarine, set aside. Mix the oats, flour, brown sugar, coconut and butter together. Mix well so that all the dry ingredients are coated with the earth balance.
• Put your banana into the pan covering the bottom completely with banana. Add the crumble topping and sprinkle a little nutmeg on top.
• Bake for about 20 minutes or until bubbly.
• Serve warm or at room temperature.
• Bon Appetit!

Steps:

• In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. , Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.