To have after my delicious roast on Easter Sunday I made a Banana Pudding. I seemed to end up with a lots of bananas leftover after my trip to France and as they'd been sat on the counter top for a week some of them were looking decidedly brown, not so good to eat but perfect for cakes and puddings. This was so good! I loved the combination of cake batter bottom and crumble mixture on top and the bananas were a winner. I served it with homemade vanilla ice cream and chocolate sauce.
Banana Bread Crumble (from Never Enough Thyme)
140g self-raising flour
113g butter, melted
4 medium-size ripe bananas, sliced
For the crumble topping:
150g light brown sugar
70g self-rising flour
113g butter, softened
Preheat the oven to 180C. In a large bowl, whisk together the flour, sugar, and milk until just blended. Whisk in the melted butter.
Pour the batter into a lightly greased 28cm x 18cm baking dish. Top with the banana slices.
To make the topping, in a medium bowl use a fork to stir together the brown sugar, flour, and butter until it forms a crumbly mixture. Stir in the oats.
Sprinkle the topping mixture over the banana slices. Bake for 40-45 mins or until golden brown.
Serve with vanilla ice cream and chocolate sauce if you're feeling wicked