Site icon Anncoo Journal

Banana Caramel Crumble 香蕉奶酥

Ann Low

 

This heavenly banana caramel crumble dessert has a crisp topping, and the kids love it! It’s another quick recipe that takes 15 minutes to combine all the ingredients together. Once combined, put the mixture into the oven to bake.  With only a small portion of caramel, it’s not too sweet. Your kitchen will smell amazing while baking. This banana caramel crumble can be prepared a few hours in advance separately; chill the cooked banana and caramel in baking dish and top with crumble before placing it into the oven and bake for about 30-35 minutes. It’s best served warm on its own or with a scoop of vanilla ice cream.

Banana Caramel Crumble

Author Ann Low
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients
 

  • Crumble topping
  • 40 g plain flour
  • 40 g ground almond
  • 30 g brown sugar
  • 40 g soft butter

    Caramel
  • 50 g sugar
  • 2 tbsp water
  • 30 g butter

  • 4 banana - about 400-450g
  • 1/2 tsp vanilla extract

Instructions
 

  • Crumble Toping - put the flour, ground almond and brown sugar together, mix well. Place in the butter and rub it in with your fingertips to crumble. Chill in the refrigerator for later use.
  • Caramel - in a pot, cook the sugar over mdeium heat until it melts and starting to turn brown. Lower fire and gradually add water from the side of the pot, stir well. Lastly add in butter and stir well again and set aside.
  • Peel skin and slice banana to 1 cm thick. Drop in all the sliced banana and vanilla extract then gently mix well with the caramel. Divide the banana caramel into 2 baking dish evenly, then sprinkle on the crumble topping
  • Bake in the preheated oven at 180 deg C for 30 minutes and serve hot..
Share on Facebook Pin Recipe Print Recipe
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!

香蕉奶酥

* 香酥的外層, 搭配烤過後更甜軟的焦糖香蕉內餡, 甜而不腻，一口咬下,  忍不住要吃第二口！

材料：

焦糖

做法：

  1. 奶酥 – 将低筋面粉，杏仁粉和黄砂糖混合均匀，放入牛油。用手将材料一起混合成粒状，放入冰箱冷藏备用。
  2. 焦糖 – 细砂糖放入锅里开中火加热，不要摇动。让砂糖渐渐融化由金变成为褐色。转入小火，慢慢的从锅边倒入清水，拌匀。最后加入牛油再拌匀，熄火待用。
  3. 剝掉香蕉皮后切成1公分厚与香精放入成焦糖的锅子里，轻轻的拌匀即可。然后分配到2个烤箱容器内内，撒上奶酥。
  4. 放入预热烤箱至摄氏180度，烘烤30即可。趁熱享用!

**可预先把做好的香蕉焦糖放入冰箱冷藏。等要放入预热烤箱烘烤之前才把奶酥撒上，烤约30-35分钟即可。

 

************

Exit mobile version