Are you ready to rumble? This winter dessert combines ice-cream, caramel, bananas and rum and is a definite crowd-pleaser.
4-5 large ripe bananas, peeled and sliced (1½ cm thick)
½ cup pecan nuts, toasted and coarsely chopped
¼ cup sultanas
ice-cream or cream, to serve
For the caramel
60g butter, diced
½ cup firmly packed soft brown sugar
5 tbsp double cream
1 tbsp dark rum
For the crumble
¾ cup plain flour
½ cup raw sugar
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
100g chilled butter, diced
½ cup rolled oats
1. Preheat oven to 180°C.
2. For the caramel, place the butter, brown sugar and cream in a small saucepan. Bring to a boil, reduce heat and simmer for 5 minutes until it thickens and becomes a medium-brown colour. Remove from heat and stir in rum. Allow to cool.
3. For the crumble topping, combine the flour, sugar, cinnamon, nutmeg and butter in a large bowl and rub with fingertips until the mixture resembles breadcrumbs and starts to clump together. Alternatively, the mixture can be pulsed in a food processor until just combined. Stir in oats.
4. In another large bowl, combine the banana, toasted pecans, sultanas, and cooled caramel sauce. Neatly spoon this mixture into 4 or 6 ovenproof ramekins and scatter with crumble topping.
5. Bake for 30 minutes or until crumble topping is browned. Serve warm from the oven with a scoop of quality vanilla ice-cream or a big dollop of whipped cream.