Dry clean your white frock and dust off your best glassware, Dîner en Blanc is…
This caramelised banana with pecan praline crumble is a comforting dessert I know you’re going to love.
Buttery caramelised bananas topped with a crunchy, homemade pecan praline crumble, it’s everything you want in cold weather.
Don’t forget to hashtag #cookwiththemacadames when making Anisa’s recipes.
What you need
- Baking tray prepared with baking paper
- Small saucepan
- Food processor
- Medium mixing bowl
- Fry pan
- 4 x ramekins
For the caramelised banana:
- 6-8 bananas (depending on the size of your ramekins), sliced into 0.5cm slices
- Good nob of butter
For the praline crumble:
- 4 tablespoons pecans
- 1/4 cup caster + 2 tablespoons (super fine) sugar
- 1/3 cup plain flour
- Pinch of salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 3 tablespoons demerara sugar
- 50g chilled butter, cubed
- Pure cream or ice cream
1. Preheat oven to 180°C.
2. To make the praline crumble: Scatter pecans onto the prepared baking tray and toast for 3-5 or so minutes (watch them carefully, they burn quick). Meanwhile, put the 1/4 cup of caster sugar and 2 tablespoons of water in the small saucepan. Cook on a medium heat for 5-10 minutes until the sugar starts to dissolve. Turn up the heat and bring to the boil and cook for 10 or so minutes. Don’t stir, just swirl the pan ever few minutes until the mixture turns a golden brown. Once it has turned golden and is bubbling, add the roasted almonds. Gently pour the contents onto the second prepared baking tray and spread out using a spatula. Put into the freezer to chill for 1 minutes or until rock hard. Then process using a food processor. Place the flour, pinch of salt, ground nutmeg, cinnamon and demerara sugar in the medium mixing bowl, add the butter and rub together with your fingers until the mix resembles coarse breadcrumbs. Stir in the remaining 2 tablespoons caster sugar and the processed praline and combine. Set aside.
2. To caramelise the bananas: heat up some butter in a fry pan on a medium-high heat, place banana slices in a single layer and cook for 3 minutes, until golden brown. Using a spatula or wooden tongs, carefully flip each slice to caramelise on the other side, cooking for a further 2 minutes. Lift banana straight into individual ramekins and repeat until all the banana is caramelised.
3. When finished, top each ramekin with crumble and pop into the oven to bake for 15-20 minutes until crumble is golden and the banana is bubbling.
Serve immediately with pure cream.
Storage: cooked crumbles will keep, covered, in the fridge for up to 3 days, however best served immediately.
For more recipes, check out Canberra-based food and recipe blog, The Macadames.