Banana crumble recipe with caramel

Neil Perry
Neil Perry's banana caramel crumble.
Neil Perry's banana caramel crumble. Photo: William Meppem

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.