Banana Caramel Pecan Crumble Crisp Recipes

CARAMEL APPLE CRUMBLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.
• Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

BANANA CRUMBLE

Steps:

• Preheat oven to 400 degrees.
• Evenly distribute bananas among 4 ramekins, lightly sprayed with Pam.
• Place all dry ingredients in a medium mixing bowl, add the butter and work mixture with your hands till crumbly.
• Sprinkle over bananas, crumbling further with your fingers, enough to cover.
• Bake till crumble get firm and golden in color, about 10-12 minutes.
• Serve warm.

BANANA BREAD WITH A CANDIED PECAN CRUMBLE

Steps:

• Mix wet Ingredients and then add in dry ingredients and mix
• Add batter to a lined loaf pan, and top with crumble topping
• Bake 350 for 35-40 minutes (I baked mine in convection oven for 35 minutes).
• Drizzle raw coconut butter on top
• Store in an airtight container

BEST EVER CARAMEL APPLE CRISP

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

VEGAN BANANA BLUEBERRY PECAN CRUMBLE MUFFINS

Steps:

• Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
• Preheat your oven to 375F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
• In a large bowl, combine the mashed bananas, melted butter, Agave, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
• Next, stir in flour, baking powder, baking soda, sugar, cinnamon, and sea salt and mix until just combined. Fold in the fresh blueberries. NOTE: DO NOT OVER-MIX!
• NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 Tbsp at a time.
• Divide the batter evenly among the wells of the prepared muffin pan.
• Add the flour, brown sugar, chopped pecans and cinnamon into a medium bowl, combining them together using a pastry blender. NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.
• Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
• Now, evenly sprinkle the crumble topping atop each muffin batter until fully covered and place it in the oven.
• Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
• To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
• Bon Appetit!

VEGAN BANANA CRUMB CAKE

Steps:

• Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23 cm/9 in square cake tin and line it with baking parchment, making sure that you leave some overhanging on either side so it is easier to lift the baked cake out of the tin.
• Prepare the crumble topping - mix the flour, sugar and cinnamon together in a bowl. Add the cold, diced vegan butter and rub it in using your fingertips until the mixture resembles breadcrumbs, is clumping together and no lumps of butter remain. Stir in the chopped nuts then pop the bowl in the fridge while you prepare the cake batter.
• Place the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt in a large bowl and whisk to combine.
• Mash the bananas well with a fork then add them to the bowl of flour along with the sugar, oil, milk, vinegar and vanilla extract.
• Whisk until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.
• Pour the batter into the prepared tin and spread it level. Sprinkle the crumble topping evenly over the top.
• Bake the cake for 40-45 minutes until it is firm to the touch and a skewer inserted into the centre comes out clean.
• Leave to cool in the tin for 20 minutes then use the overhanging baking parchment to carefully lift it out onto a wire rack and leave to cool completely before slicing.

CARAMEL PECAN BANANA CAKE

Steps:

• 1. Preheat oven to 350 degrees. Mash 2 bananas and 1 tablespoon lemon juice in a bowl. Set aside.
• 2. Slice remaining 3 bananas into 1/2 inch slices on an angle. Pour the remaining tablespoon of lemon juice on top and set aside.
• 3. Beat cake mix, banana pudding mix, milk, eggs, and 1/4 cup butter on medium speed for 2 minutes. Add mashed bananas in lemon juice and beat for 1 more minute. Let batter rest for 5 minutes.
• 4. Meanwhile, spray 12 cup Bundt pan with non-stick cooking spray. Arrange 8 pecans halves in the deep wells of the pan. Top with sliced bananas (overlapping bananas) at the bottom of the Bundt pan.
• 5. Sprinkle the 1/2 cup toasted pecans on top of bananas.
• 6. Mix butterscotch pudding mix and brown sugar together and sprinkle over pecans. Pour remaining 1/4 cup melted butter over pudding mix. Let butter and pudding set for 5 minutes.
• 7. Pour cake mix over top of the butter pudding mixture. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• 8. Remove from oven and let cool for 10 minutes.
• 9. Invert onto cake plate leaving pan on top for 15 minutes.