Chocolate Banana Crumble

We’ve gotten a bit obsessed with crumble lately, in this house – it must be the onset of autumn, because crumble is the perfect cold weather dessert. Casting about for something a bit different to use for filling, we hit upon the idea of banana and dark chocolate – crumble purists may be shocked, but it was completely fabulous. Make it yourself if you don’t believe us.

Aren't these mini Le Creuset
ramekins adorable?
For the filling:
4 bananas
2 tbsp brown sugar
5 squares of dark chocolate
For the topping:
90g plain flour
55g light brown sugar
55g cold butter, chopped
A pinch of salt
Hot custard, to serve

Makes four individual crumbles, or one big one

Preheat the oven to 190°C (170°C fan).

Start by making the crumble topping. Rub together the butter, flour and sugar until the mixture resembles fine breadcrumbs (confession: I do this with my food processor, and it’s really easy. Just don’t over-process the mixture and lose that breadcrumb texture). Stir through a pinch of salt.

It's quite hard to grate
chocolate accurately...
Next, chop the bananas into rounds, and mix with the brown sugar. If you’re making one big crumble, put half of the mixture into the baking dish (my dish is 9”, and the quantities here are just right for that size), top with the grated chocolate, and then cover with the remaining banana mixture. If you’re doing individual crumbles, repeat on a smaller scale with four ramekins. Top with the crumble topping, spreading out evenly, and bake for 25 minutes, until pale golden.

Serve straight away with hot custard or cream, according to preference (personally, we'd recommend hot custard - great with the banana).