Banoffee Crumble

Banoffee lovers rejoice! This banoffee crumble takes minimal effort for maximum reward, and presents it in a wonderfully cosy comfort food bake! Plenty of bananas and a generous caramel layer topped with a simple lightly spiced crumble topping. Autumnal baking at its finest!

Banoffee crumble. Soft bananas layered generously with a thick caramel and topped with a lightly spiced golden crumble topping. Perfect autumnal baking! Recipe by movers and bakers

Getting creative in my kitchen

I am a HUGE fan of banoffee pie. And of crumble too, of course. Naturally then, putting them together in a bake was inevitable. I mean, I honestly am not sure it gets much better than a golden warm crumble with lots of oozy melty caramel and beautifully soft bananas… does it?

To keep this recipe simple, I have used shop bought caramel instead of making my own. This is purely for ease and convenience, of course. However if you wish to make your own to use in this crumble, there is no reason why you cannot do so!

What ingredients do I need to make this banoffee crumble recipe?

  • Bananas: one half of the flavour profile of this crumble, so essential in this bake.
  • Caramel: the other half of the flavour profile of the crumble. I use a whole tin of shop bought caramel for ease, but you could easily reduce the amount of caramel and equally use homemade if you wish.
  • Flour: I use plain (all purpose) flour to make the crumble topping.
  • Butter: I use unsalted butter so I can control the amount of salt in the bake. Remember to only use fingertips when rubbing the butter into the dry ingredients to make the topping for the banoffee crumble.
  • Brown sugar: for sweetness in the crumble topping, and complements the caramel flavour beautifully.
  • Nutmeg: I grate a little nutmeg (about ¼ tsp) into the topping for my banoffee crumble. I love the additional layer of flavour this gives me in the whole bake.

What tools do I need to make crumble?

  • Pie dish*: to make the banoffee crumble in.
  • Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than using cups. I do, however, provide cup measures too, if you prefer working with this method.
  • Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using your everyday eating spoons.
  • Large mixing bowl*: to mix together the crumble topping before adding to the banoffee crumble and baking!

How to make my banoffee crumble recipe

This crumble could not be easier to put together, especially if using tinned caramel. It is also a fabulous dessert to make with little helpers, as the mixing is easy and very forgiving! Simply layer the bananas then the caramel in the pie dish, make the crumble topping and sprinkle over the top. Then bake and enjoy!

Ingredients required: bananas, caramel, plain (all purpose) flour, brown sugar, unsalted butter and nutmeg (optional). Recipe by movers and bakers

Step 1: Preheat the oven to 180C/350F.

Step 2: Slice the bananas into pieces of equal thickness and layer across the bottom of the pie dish. I like to do two layers of banana, to ensure every mouthful has a good banana flavour in it! I also slice my bananas lengthways, but you could easily cut into discs and layer evenly over the bottom of the dish.

Step 3: Spread the caramel over the bananas and level the top. The caramel will melt down and into the bananas when baking, but levelling the top allows for an even layer of crumble to follow.

Step 4: Make the crumble topping. Tip the flour, brown sugar and nutmeg (if using) into a large mixing bowl. Add in the butter and rub it all together using only your fingertips until the mixture resembles breadcrumbs.

Step 5: Spread the crumble topping evenly over the caramel layer, ensuring it goes all the way to the edges of the pie dish.

Step 6: Bake the crumble in the preheated oven for 25-30 minutes until the topping is golden and the edges have caramel bubbling through. Remove from the oven and leave to stand for 5 minutes (hot caramel can burn!) before serving. Enjoy!

Banoffee crumble. Soft bananas layered generously with a thick caramel and topped with a lightly spiced golden crumble topping. Perfect autumnal baking! Recipe by movers and bakers

What can I do if I do not have a pie dish?

If you do not have a pie dish, you could make this in a cake tin too (though be careful not to scratch it as you spoon out the crumble once cooked). You could also try making this crumble in individual ramekins for single serving portions.

How to I know when my banana caramel crumble is baked?

The bananas and caramel in banoffee crumble do not really need much cooking, so really the time is to bake and brown the crumble topping. You can tell the topping is done because it will be golden and feel crisp when lightly touched.

How long will this banoffee caramel last and how do I store it?

This banoffee crumble recipe is best enjoyed on the day it is made. However, it will keep well in the fridge for 2-3 days after being made. Reheat in the microwave for a few seconds before serving, or reheat in the oven covered with some foil (to prevent further browning).

Banoffee crumble. Soft bananas layered generously with a thick caramel and topped with a lightly spiced golden crumble topping. Perfect autumnal baking! Recipe by movers and bakers

Can I freeze banoffee crumble?

Yes! This banoffee crumble will freeze well. Once baked and completely cool, wrap it tightly in cling film and freeze for up to two months. To thaw, leave it in the fridge overnight then reheat in the oven until piping hot before serving.

Can I make this a gluten free and dairy free banoffee crumble?

I have not tried it myself, but I see no reason why not!

To make this banoffee crumble gluten free, use a gluten free flour blend, and add an additional ½ tsp xanthan gum if the flour blend does not already contain it.

To make dairy free banoffee crumble, use a dairy free block butter in the crumble topping and a dairy free caramel alternative too.

Banoffee crumble. Soft bananas layered generously with a thick caramel and topped with a lightly spiced golden crumble topping. Perfect autumnal baking! Recipe by movers and bakers

Additional tips for making this banoffee crumble recipe

  • Keep the banana layer as evenly level as possible. This means there will be a good spread of banana in every spoonful.
  • Once you have added the caramel over the bananas, spread it out into a smooth layer, again allowing it to spread out equally between every serving and mouthful.
  • When making the crumble topping, rub the butter into the dry ingredients using just your fingertips and not the palms of your hands.
  • Leave the baked crumble to stand for a few minutes before serving. Hot caramel can burn, so this is especially important if being served to young children!
  • This can easily be served totally plain, and is delicious this way. It can also be served with pouring cream, softly whipped cream or even ice cream if you wanted to. The choice is entirely yours!

Troubleshooting

If you have any other questions or comments about this recipe, please use the comments below, I would love to help. And if you do make this recipe for banoffee crumble, please do leave me a rating and review below. You could also post a picture on Instagram and tag me when you share it with the world. After all, you know I would love to see!

More recipes from my blog for you to enjoy

Do check out these other yummy recipes on my blog too:

Banoffee cupcakes: these cupcakes take all the different elements of the iconic banoffee pie and puts it in a cupcake! A beautiful biscuit base, a light and fluffy banana cupcake, a hidden caramel centre, caramel buttercream swirl, grated dark chocolate and a drizzle of more delicious caramel. Perfect for banoffee pie lovers everywhere!

Vegan apple crumble: This gluten free crumble is also a dairy free version of the classic apple crumble. Loved by everyone, no one would know it contains no gluten or dairy!

Strawberry rhubarb crumble bars: Layers of crumble base, sweet vibrant strawberries and tart rhubarb topped with a crisp crumble topping. These delicious crumble bars are not to be missed!

Happy baking, my friends! x

Banoffee crumble. Soft bananas layered generously with a thick caramel and topped with a lightly spiced golden crumble topping. Perfect autumnal baking! Recipe by movers and bakers

Recommended equipment I used *

Pie dishDigital kitchen scales
Measuring spoonsLarge mixing bowl
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Banoffee Crumble

5.0 from 4 votes
Recipe by movers and bakers Course: DessertCuisine: BritishDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Baking time

30

minutes
Calories

433

kcal
Total time

40

minutes

Banana and caramel with a crunchy crumble topping. A heavenly cosy weather treat!

Cook Mode

Keep the screen of your device on

Ingredients

  • 4-6 bananas, depending on size, sliced lengthways

  • 397 g (14 oz) tin of carnation caramel (or homemade if you prefer)

  • 180 g (1 cup + 2 tbsp) plain (all-purpose) flour

  • 90 g (¼ cup + 2 tbsp) unsalted butter, cubed

  • 60 g (¼ cup + 1 tbsp) soft light brown sugar

  • 0.25 tsp (or more if you like!) grated nutmeg

Directions

  • Preheat the oven to 180C/350F.
  • Slice the bananas into pieces of equal thickness and layer across the bottom of the pie dish. I like to do two layers of banana, to ensure every mouthful has a good banana flavour in it! I also slice my bananas lengthways, but you could easily cut into discs and layer evenly over the bottom of the dish.
  • Spread the caramel over the bananas and level the top. The caramel will melt down and into the bananas when baking, but levelling the top allows for an even layer of crumble to follow.
  • Make the crumble topping. Tip the flour, brown sugar and nutmeg (if using) into a large mixing bowl. Add in the butter and rub it all together using only your fingertips until the mixture resembles breadcrumbs.
  • Spread the crumble topping evenly over the caramel layer, ensuring it goes all the way to the edges of the pie dish.
  • Bake the crumble in the preheated oven for 25-30 minutes until the topping is golden and the edges have caramel bubbling through. Remove from the oven and leave to stand for 5 minutes (hot caramel can burn!) before serving. Enjoy!

Notes

  • Keep the banana layer as evenly level as possible. This means there will be a good spread of banana in every spoonful.
  • Once you have added the caramel over the bananas, spread it out into a smooth layer, again allowing it to spread out equally between every serving and mouthful.
  • When making the crumble topping, rub the butter into the dry ingredients using just your fingertips and not the palms of your hands.
  • Leave the baked crumble to stand for a few minutes before serving. Hot caramel can burn, so this is especially important if being served to young children!
  • This can easily be served totally plain, and is delicious this way. It can also be served with pouring cream, softly whipped cream or even ice cream if you wanted to. The choice is entirely yours!

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