Banana Crumble

Why You’ll Love This Recipe

I like that this recipe brings together soft banana chunks in a buttery, orange-honeyed sauce and the satisfying crunch of oats, flour, butter and toasted pecans. The contrast of textures — tender fruit beneath and crisp topping — makes it one of my favourite desserts when I want something easy yet impressive. It’s perfect to serve warm and cozy, especially when topped with vanilla ice cream or whipped cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
Topping
1/4 cup light or dark brown sugar
1/4 cup old fashioned oats
1/4 cup flour
4 Tablespoons cold butter, cut into cubes
3/4 cup pecans, toasted
Filling
2 Tablespoons butter
1/2 cup light or brown sugar
1/4 cup orange juice
1 teaspoon cinnamon
1/8 teaspoon salt
6 medium-sized bananas, cut into chunks about an inch long
Vanilla Ice Cream or Whipped Topping

Directions

1. Preheat your oven to 350 °F (about 175 °C) and prepare a 10-inch cast-iron skillet or oven-safe skillet.

2. For the topping: In a medium bowl combine the brown sugar, oats, flour and cold cubed butter. Use your fingers to work them together until the mixture becomes crumbly. Then stir in the toasted pecans. Refrigerate the topping while you make the filling.

3. For the filling: On low heat melt 2 Tablespoons of butter in the skillet. Add the brown or light sugar and stir until it dissolves (~3 minutes) so the mixture becomes wet and slides around the pan. Stir in the cinnamon and salt. Carefully add the orange juice (it may sizzle and splatter) and cook about 1 minute until the sauce thickens slightly.

4. Add the banana chunks to the skillet and toss gently until they are coated in the sauce. Spread the bananas and sauce evenly in the skillet.

5. Remove the skillet from the stove and evenly sprinkle the chilled topping mixture over the banana layer.

6. Place the skillet in the preheated oven and bake for about 20 minutes, or until the topping is golden brown.

7. Remove from the oven and let it cool in the pan for about 10 minutes. Serve warm topped with vanilla ice cream or whipped cream.

Servings and Timing

Servings: 6
Prep time: ~10-15 minutes
Cook/bake time: ~20 minutes
Total time (including cooling): ~30-35 minutes

Variations

• I sometimes swap the pecans for walnuts or even almonds for a different nutty flavour.

• If I want more spice, I’ll add ¼ teaspoon nutmeg or even a pinch of cloves to the filling or topping.

• For a tropical twist, I’ve stirred in ½ cup shredded coconut into the topping.

• To make it gluten-free, I replace the flour in the topping with a gluten-free flour blend.

• If I prefer a lighter topping, I’ll reduce the butter by 1 Tablespoon and increase the oats by the same amount.

Storage/Reheating

Once cooled, I cover the skillet (or transfer leftovers to an airtight container) and refrigerate for up to 2-3 days. To reheat a portion, I warm it in the oven at about 300 °F (150 °C) for ~10 minutes until heated through and the topping has regained some crispness. If using microwave, I heat a serving ~20-30 seconds, but the topping won’t stay quite as crunchy.

FAQs

What type of bananas should I use?

I prefer bananas that are ripe but not overly brown — firm enough to hold shape but sweet. Too mushy bananas may collapse into the sauce.

Do I need to toast the pecans?

Yes, toasting the pecans brings out their flavour and adds extra crunch to the topping. I toast them briefly in a dry pan until aromatic.

Can I use a dish other than a cast-iron skillet?

Absolutely. An oven-safe baking dish will work fine — just make sure it’s large enough (around 10 inch or equivalent) so the bananas and topping layer out evenly.

Can I make this ahead of time?

You can prepare the topping ahead and refrigerate it, and even pre-coat the bananas in the sauce. But I recommend baking and serving warm for best texture and flavour.

Is this dessert very sweet?

It’s moderately sweet — the brown sugar and banana sauce give good sweetness, and the pecans/oats bring balance. If you prefer less sweet, you could reduce the sugar in the filling slightly.

Can I skip the orange juice?

You could, but the orange juice adds a nice tang and helps loosen the sauce. If you omit it, you might need a little extra liquid (like a splash of water) so the sauce doesn’t get overly thick.

What’s the best topping to serve with it?

Vanilla ice cream or whipped cream are my favourites — the cold creaminess pairs beautifully with the warm banana crumble. A drizzle of caramel sauce wouldn’t hurt either.

How do I know when the topping is done baking?

The topping should be golden brown and crisp on top. You should also see the banana sauce bubbling slightly at the edges. The bananas underneath should be tender but not mushy.

Can I double the recipe?

Yes. If you want to serve more people, you can double and use a larger baking dish and adjust baking time slightly (maybe add 5-10 minutes) and watch the topping carefully so it doesn’t over-brown.

Conclusion

I love this banana crumble because it’s simple yet satisfying, comforting yet elegant enough to serve to guests. With its warm banana sauce, crunchy pecan-oat topping and the option of a cold creamy accompaniment, it hits all the right notes. I hope you’ll enjoy making (and eating) it as much as I enjoy it.