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Banana Crumble

Banana crumble recipe adapted from Bunny’s Warm Oven
Course: Brunch, Dessert, Iftar
Keyword: Baking, Chocolate, Fruit, Nuts
Servings: 8 people


Crushed Peanut Praline

  • 150 g Salted peanuts
  • ¼ cup Sugar


  • ½ cup Oats
  • ½ cup Flour
  • ¼ cup Peanut praline powder
  • ¼ cup Light or dark brown sugar
  • ½ tsp Cinnamon
  • 4 tbsp Butter Cold, cut in to cubes

Banana filling

  • 6 pieces Ripe bananas
  • ¼ cup Orange juice
  • 2 tbsp Butter
  • 4 tsp Peanut praline powder
  • 1 tsp Cinnamon
  • 1 pinch Salt
  • 1 handful Chocolate chips
  • 1 scoop Praline or Vanilla ice cream to serve


  • Using a sieve, tip the salted peanuts in and shake off the excess salt.
  • Heat a frying pan on low-medium flame.
  • Once the pan is hot, sprinkle sugar into the pan.
  • Once the sugar starts melting and becomes light golden, add the peanuts.
  • Stir continuously to make sure the sugar doesn’t crystallize or form clumps and burn.
  • The sugar will melt and adhere completely to the peanuts.
  • Once it resembles brittle, take it off heat immediately.
  • Let it cool completely.
  • Pulse the brittle in a food processor or a grinder for 6-8 seconds. The praline powder should have a few uncrushed clumps.
  • In a medium sized bowl, combine the dry ingredients of the crumble and stir it well.
  • Add the butter cubes and work the ingredients together with your fingers until they become crumbly.
  • Refrigerate the crumble topping while the banana filling is made.
  • Preheat oven to 180 degrees Celsius.
  • Heat a frying pan over low heat.
  • Melt 2 Tablespoons of butter.
  • Add the brown sugar and stir until it dissolves, about 3 minutes.
  • Stir in the cinnamon and salt.
  • Pour the orange juice carefully as it will sizzle up. Be careful of hot splatters.
  • Cook the mixture for a minute until it thickens slightly.
  • Add the cut banana chunks to the pan and stir them gently until they are well coated.
  • Add the Praline powder and give it one last stir.
  • Remove from heat immediately.
  • Grease an oven safe glass or ceramic dish lightly.
  • Stir the chocolate chips into the slightly cooled banana filling and spoon it into the prepared dish. 
  • Spread it evenly.
  • Sprinkle the refrigerated crumble topping over the bananas evenly.
  • Place the dish into the oven and bake for 22 minutes or until the crumble topping is golden brown.
  • Serve warm with a scoop of Praline or Vanilla ice cream. 


  • Unused praline powder can be stored in an air tight container and refrigerated for three months.
  • You can choose to serve the crumble cold as well.
  • Once the crumble comes to room temperature after baking, refrigerate it for at least an hour.
  • If it is a bit difficult to spoon, warm it for not more than 15 seconds in the microwave.