BANANA CRUMBLE
I was always interested in the crumble in peach crumble, but never liked the peach filling. Today, I decided to use bananas, and everyone went into a dreamy "Mmmmmmm...." with the first bite.
Provided by rainna
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven at 350F.
- For the crumble, combine flour, sugar, cinnamon or nutmeg (if desired) in a large mixing bowl.
- Cut butter into small cubes, and rub the cubes into the flour, until the flour mixture resembles crumbs.
- Do not over do it.
- Chill in the refrigerator while starting on your filling.
- For the filling, cut the ripe bananas into large chunks and place in an 8" pie pan or pyrex dish.
- Pour the light corn syrup, banana liquer and dark rum over the bananas.
- Sprinkle in the ground cinnamon and mix all the ingredients well.
- Top with the crumble mixture covering the whole pie pan, and press down.
- Bake in the oven for 35- 45 minutes, until the crust turns golden brown, and the juices bubble from the sides.
Nutrition Facts : Calories 925.8, Fat 24.8, SaturatedFat 15.1, Cholesterol 61, Sodium 192.4, Carbohydrate 168.5, Fiber 10.8, Sugar 76.5, Protein 10
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