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cream leftover from making truffles, ripe bananas that needed using and some ground almonds that were fast going out of date.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