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Banana Crumble Recipe for Busy Weeknights
Youssef Hb

Banana Crumble Recipe for Busy Weeknights

Ripe bananas baked under a crispy cinnamon oat topping in 35 minutes. This no-fuss dessert uses pantry staples and swaps coconut sugar for honey-like depth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: DESSERTS
Cuisine: Home-style
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups brown sugar, packed
  • 1 cup old fashioned oats
  • 1/2 cup flour
  • 1/2 cup cold butter, cubed
  • 1/2 cup pecans, chopped
  • 2 tbsp butter, softened
  • 1/4 cup orange juice
  • 1 tsp cinnamon
  • 4 medium ripe bananas

Method
 

  1. Whisk brown sugar, oats, and flour in a large bowl
  2. Add cubed cold butter, pulse with fork until sandy texture
  3. Stir in chopped pecans, refrigerate while making filling
  4. Heat 2 tbsp softened butter in 10-inch skillet over low heat
  5. Add brown sugar, cinnamon, and orange juice, simmer until reduced by 1/3
  6. Peel and slice bananas into 3/4-inch rounds
  7. Arrange bananas in skillet, pour syrup over them
  8. Top with chilled crumble mixture
  9. Bake at 375°F (190°C) for 25 minutes until golden

Notes

Use coconut sugar for caramel notes | Swap instant oats for softer topping | Whole wheat flour adds fiber | Vegan butter or coconut oil for plant-based version | Toast walnuts if no pecans | Refrigerate for cream cheese topping