Description
A comforting and delicious American dessert featuring a warm, cinnamon-spiced banana filling topped with a crunchy pecan oat crumble. Served warm and perfect when paired with vanilla ice cream or whipped cream for a delightful treat.
Ingredients
Topping
- 1/4 cup light or dark brown sugar
- 1/4 cup old fashioned oats
- 1/4 cup flour
- 4 Tablespoons cold butter, cut into cubes
- 3/4 cup pecans, toasted
Filling
- 2 Tablespoons butter
- 1/2 cup light or brown sugar
- 1/4 cup orange juice
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 6 medium bananas, cut into chunks about 1 inch long
- Vanilla ice cream or whipped topping, for serving
Instructions
- Prepare the Topping: In a medium bowl, combine brown sugar, oats, and flour. Work in the cold butter cubes with your fingers until the mixture becomes crumbly. Stir in the toasted pecans, then refrigerate the topping mixture while you prepare the filling.
- Make the Filling: Melt butter in a 10-inch cast iron or oven-safe skillet over low heat. Add brown sugar and stir until dissolved, about 3 minutes, forming a wet sugar mass. Mix in cinnamon and salt, then carefully add orange juice—it will sizzle and splatter. Cook for 1 minute until slightly thickened.
- Add Bananas: Gently toss banana chunks in the skillet to coat evenly with the sauce. Spread the bananas flat in the pan for even baking.
- Assemble and Bake: Remove skillet from heat and sprinkle the prepared topping evenly over the bananas. Place skillet in a preheated 350°F oven and bake for about 20 minutes until the topping is golden brown and crunchy.
- Serve: Allow the banana crumble to cool in the pan for 10 minutes before serving. Top each portion with vanilla ice cream or whipped cream for the best experience.
Notes
- Use ripe but firm bananas to ensure they hold their shape during baking.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- For added flavor, sprinkle a pinch of nutmeg or ginger into the filling.
- This dessert can be made ahead and reheated softly in the oven before serving.
- Cast iron skillet is preferred for even heat distribution but any oven-safe skillet will work.
