Banana Crumble with Homemade Custard

This is 29 Acacia Road, and this is Eric the schoolboy who leads an amazing double life. For when Eric eats a banana an amazing transformation occurs. Eric is Bananaman. Ever alert for the call to action! (Bananaman: TV series 1983-1986)

Banana Crumble

Banana Crumble

I was fortunate enough to be given some vanilla pods for Christmas. I had seen them being used before on television and couldn’t wait to split those pods open and scrape out the seeds. My next thought was what shall I make. I had some double cream leftover from making truffles, ripe bananas that needed using and some ground almonds that were fast going out of date. And what does this all make I hear you ask?! It can only be a delicious banana crumble with homemade custard!!!

Banana Crumble with Homemade Custard

(4 portions)

Ingredients

2- 3 bananas
75gr. plain flour
25 gr. butter
25 gr. oats
35 gr. ground almonds
2 tbsp. caster sugar
1 tsp. cinnamon
½ tsp. all spice
For the custard:
280 ml tub of double cream
1 vanilla pod, split in two and seeds scraped out
3 egg yolks
1 tsp. corn flour
1 tbsp. caster sugar

Method

  1. In a large bowl rub together the plain flour and butter until it becomes a breadcrumb texture.
  2. Add the oats, ground almonds, caster sugar, cinnamon and all spice, then stir until it is all well incorporated.
  3. Preheat oven Gas 6/ 200 C
  4. In a small pie dish (15- 20cm diameter) chop up 2- 3 bananas and cover the base of the dish.
  5. Sprinkle on the crumble mixture and make sure it is fully covered. You may have a little bit of mixture leftover.
  6. Place into the oven for 20 minutes or until it has got a golden colour on top.
  7. While the crumble is in the oven, pour the cream into a saucepan.
  8. Split the vanilla pod in two and scrape out the seeds, then add the seeds and the pod to the saucepan.
  9. On a low heat, warm up the cream up until near boiling point.
  10. In a large measuring jug add the egg yolks, cornflour and caster sugar and whisk together.
  11. Once the cream is ready, take out the vanilla pod.
  12. Gradually add the cream to the egg yolks (just add a little bit to start off with so the mixture doesn’t scramble)
  13. Once all the cream has been added, pour back into the saucepan.
  14. On a low to medium heat, stir the custard until it thickens. Don’t let the mixture boil.
  15. You will know the custard is ready when the custard coats the back of a spoon.

Suzy Says:

  • The all spice adds a real flavour kick. Feel free to experiment with others.
  • Baileys truffles are a great use of any spare cream…or it’s a good excuse to make them at the very least!

Banana Cake

Let them eat cake (Marie Antoinette)

Banana Cake

Banana Cake

I love using bananas in my baking and so this week, I opted to make the most of my overripe fruit bowl! I hope you like the recipe.

Banana Cake

Makes around 12 slices

Ingredients

285 gr. plain flour
1 tsp. baking powder
110 gr. butter
100 gr. caster sugar
115 gr. soft brown sugar
2 free range large eggs
4 ripe bananas
85 ml natural Greek yoghurt
1 tsp. vanilla extract

Method

  1. Preheat the oven to Gas 4/180C/350F.
  2. Grease a 20cm loaf tin.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. In a separate bowl, mash the bananas with the yoghurt and vanilla essence, then stir into the butter and sugar mixture.
    Add the eggs and mix well.
  5. Fold in the flour and baking powder until well incorporated.
  6. Pour the mixture into the loaf tin.
  7. Place into the oven for about an hour or until well risen and golden.
  8. Take out of the oven and leave in the tin for a few minutes before turning it out onto a cooling rack.

Suzy says

  • No need to ice the cake, it is lovely just as it is!
  • If you have any more overripe bananas, chop them up and put them in the freezer to make my Suzy sorbet 🙂