Wednesday, March 8, 2017


adapted from :

Crumble Topping :

40  gm  plain flour
40  gm  ground almond
30  gm  brown sugar
40  gm  soft butter

Caramel :

50  gm  sugar
2  tbsp  water
30  gm  butter

4  banana  (about 400-450 gm)
1/2  tsp  vanilla extract

Method :

1.  Crumble Topping :  Put the flour, ground almond and brown sugar together, mix well.  Place in the butter and rub it with your fingertips to crumble.  Chill in the refrigerator for later use.

2.  Caramel :  In a pot, cook the sugar over medium 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.

3.  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/ramekins evenly, then sprinkle on the crumble topping.

4.  Bake in the preheated oven at 180'C for 30 minutes and serve hot...

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