This delicious dessert combines bananas, brown sugar and cinnamon with a crumble topping of nuts.
Ingredients
To the roof:
1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup oats
1/8 teaspoon salt
4 tablespoons unsalted butter, cut into cubes
3/4 cup pecans, toasted and coarsely chopped
Filling
2 tablespoons unsalted butter
1/2 cup brown sugar
1/4 cup orange juice
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 medium ripe peeled bananas, cut into slices
Lightly sweetened whipped cream or vanilla ice cream, to serve.
Preparation
Heat the oven to 170 ° C.
Make the cover
In a medium bowl, use your fingers to mix the flour, brown sugar, oats and salt. Add the cold butter and add the ingredients until the butter is the size of the chickpeas. Add pecan nuts and refrigerate the topping until ready to use.
Make the filling and bake
In an oven-resistant frying pan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly until the sugar is dissolved. Add the orange juice, cinnamon and salt. Be careful, as it will spread. Continue cooking and stirring until the mixture thickens. Add the bananas, mix and spread them evenly in the pan. Remove the skillet from the heat and sprinkle the cover over the bananas. Transfer the pan to the oven and bake until the cover is golden and the filling is bubbling, about 20 minutes. Allow to cool before serving with whipped cream or ice cream.